SDS-Gradient Gel Electrophoretic Separation of Muscle Polypeptides for the Estimation of Maximum Cooking Temperatures in Meat

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Abstract
SDS-polyacrylamide gradient gel electrophoresis is presented as a technique with potential for the identification of maximum processing temperature in cooked meat products derived from several species. The method is applicable to the examination of these products where evidence to confirm heat inactivation of viruses may be required for quarantine purposes. The methodology for sample preparation, electrophoresis and visualization of separated proteins and an estimate of molecular size of individual proteins is given.

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