BioArCh team members have discovered that cooking may not be as bad as thought for old DNA. Claudio Ottoni of the University of Rome, lead a study which investigated early Medieval cattle bones from York discovered that the more cooked the bones were the better was the DNA preservation. See report in New Scientist or the full article in Naturwissenschaften (DOI: 10.1007/s00114-008-0478-5).
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