Quantitative identification of meat species after heating
- 1 March 1970
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 5 (1) , 41-46
- https://doi.org/10.1111/j.1365-2621.1970.tb01541.x
Abstract
Summary. A method, based on laser densitometry of starch gel electrophoretograms of proteins extractable in 8 M urea, is described for the quantitative identification of ox and rabbit in mixtures of meat from these species heated at 120°C for 3‐6 min. It is suggested that the method could be developed for the analysis of unknown mixtures of proteins heated for as long as 20‐25 min at such temperatures.Keywords
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