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Quantitative identification of meat species after heating
Author(s) -
MATTEY MARY,
PARSONS A. L.,
LAWRIE† R. A.
Publication year - 1970
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1970.tb01541.x
Subject(s) - densitometry , chromatography , starch , urea , identification (biology) , chemistry , species identification , quantitative analysis (chemistry) , food science , biology , biochemistry , botany , medicine , genetics
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.