This paper presents results of a collaborative trial study (IUPAC project No. 650/93/97) involving 29 laboratories in 13 countries applying a method for detecting genetically modified organisms (GMOs) in food. The method is based on using the polymerase chain reaction to determine the 35S promoter and the NOS terminator for detection of GMOs. Reference materials were produced that were derived from genetically modified soy beans and maize. Correct identification of samples containing 2% GMOs is achievable for both soy beans and maize. For samples containing 0.5% genetically modified soy beans, analysis of the 35S promoter resulted also in a 100% correct classification. However, 3 false-negative results (out of 105 samples analyzed) were reported for analysis of the NOS terminator, which is due to the lower sensitivity of this method. Because of the bigger genomic DNA of maize, the probability of encountering false-negative results for samples containing 0.5% GMOs is greater for maize than for soy beans. For blank samples (0% GMO), only 2 false-positive results for soy beans and one for maize were reported. These results appeared as very weak signals and were most probably due to contamination of laboratory equipment.

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The objective of this research was to determine the possibility of using fluid whey in frankfurter formulations and to observe its effects on the textural properties of frankfurter‐type sausages. For this purpose, fluid whey substituted for ice used in sausages was manufactured and their textural characteristics were measured. Results of this research showed that liquid whey could be substituted for up to 100% of the ice in frankfurter formulations. For example, similar or more desirable emulsion stability and textural and color properties were obtained in comparison with the control group that contained no whey. For example, % jelly deposit and fat separation were significantly (P < 0.05) lower in 25% whey‐replaced groups. Again, a higher chewiness and elasticity but lower brittleness and hardness values were measured in no whey‐containing control groups compared with the 50, 75 and 100% fluid whey‐substituted sausages, and the highest redness (a*) value was with the 75 and 100% whey‐replaced samples. Therefore, utilization of liquid whey in comminuted meat products offers an enormous economic advantage and potential to fortify and improve functionality of processed meat products. In this way, the drying or condensing expenses as well as environmental concerns for disposing over surplus whey could also be eliminated.

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