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Since quality control for adulteration in meat is very important, the vertical plate polyacrylamide gel electrophoretic technique was studied for the detection and identification of cook e d and canned species extracts. Meat samples from beef, pork, lamb and horse were heated for one hour from 65-75°C at intervals of about 5°C. Be' cause most of the research on the effect of cooking meats on the denatured serum proteins and the resultant electrophoretic patterns were done on beef, beef cooked at 70°C was selected as an initial trial for protein solubilization in order to choose an extraction and applying procedure for cooked meats. The beef was extracted with a variety of potential protein solubilizing agents such as sodium dodecyl sulfate (SOS), urea, Triton X-100 and BOI reagent in an attempt to solubilize the proteins. A single gel containing urea or SOS in conjunction with a discontinuous buffer system was studied as the electrophoresis system. Amido black lOB and Coomassie brilliant blue R-250 were compared as staining dyes. Constant power and constant voltage were compared as power supplies. Polyacrylamide gel electrofocusing was tried. Raw meat extracts were utilized as reference patterns.

Identification and Differentiation of Species in Cooked Meat by Vertical Plate Gel Electrophoresis