| Autor: |
JANSSEN, F.W., HÄGELE, G.H., VOORPOSTEL, A.M.B., BAAIJ, J.A. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Nov1990, Vol. 55 Issue 6, p1528-1530, 3p |
| Abstrakt: |
BSTRACT 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°C for 5 min. The method is not suitable for detection of chicken and turkey meats. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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Plný text