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APPLICATION OF SDS‐ACRYLAMIDE GEL ELECTROPHORESIS FOR DETERMINATION OF THE MAXIMUM TEMPERATURE TO WHICH BOVINE MUSCLES HAVE BEEN COOKED
Author(s) -
LEE Y. B.,
RICKANSRUD D. A.,
HAGBERG E. C.,
ERISKEY E. J.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02914.x
Subject(s) - acrylamide , chemistry , electrophoresis , chromatography , polyacrylamide gel electrophoresis , gel electrophoresis , reproducibility , sodium , food science , biochemistry , enzyme , organic chemistry , copolymer , polymer
The sodium dodecylsulfate‐acrylamide gel electrophoresis was evaluated as a method to determine the cooking temperature to which beef has been cooked. Water soluble protein extracts from bovine muscles cooked to the final temperatures of 65, 70, 75, 80, 85 and 90°C were applied on SDS‐acrylamide gels. The extracts showed characteristic electrophoretic patterns for each cooking temperature examined. The thermoprofiles were highly reproducible among a number of experimental variables. The high degree of accuracy and reproducibility of the method described herein makes it possible to determine the precise temperature to which beef has been cooked, within ± 5°C.