Myoglobin analysis for determination of beef, pork, horse, sheep, and kangaroo meat in blended cooked products
1990
Janssen, F.W. | Hagele, G.H. | Voorpostel, A.M.B. | Baaij, J.A. de
This method allows the concurrent detection of several types of animal muscle meat in comminuted, cooked meat products. Meat proteins were dissolved in a solvent containing 8M urea and dithioerythritol and separated by electrofocusing on an ultra-thin polyacrylamide gel, containing urea. The proteins were then transferred to nitrocellulose by electroblotting and the blot was incubated with anti-human myoglobin serum, a linking antibody, peroxidase-antiperoxidase (PAP) immune complex, and enzyme-substrate. Detection of less than 10% pork, horse and sheep meat was possible in a beef-based meat product which had been heated to an internal temperature of 120 degrees C for 5 min. The method is not suitable for detection of chicken and turkey meats.
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