Detection of Various Nonmeat Extenders in Meat Products

Abstract

The stacking sodium dodecylsulfateacrylamide gel electrophoresis method was evaluated for the qualitative detection of various vegetable proteins in meat products An additional study was also conducted to determine the influence of milk powder, casein, whey protein and egg white proteins on the previously reported electrophoretic procedure for the quantitation of meat and soybean protein content. Soybean, cottonseed flour, cottonseed protein concentrate and peanut protein concentrate exhibited their own unique electrophoretic patterns and were clearly identified when they are added to meat proteins singularly or in various combinations. It was also shown that meat and soybean protein can be successfully identified and quantitated in the presence of milk powder, casein, whey and egg white by employing the described electrophoretic method.

Crossover electrophoresis with indirect immunofluorescence in the detection of soy protein in heated meat products

“…The method, equally applicable for soy flours, soy concentrates and soy isolates, is able to determine the soy protein content within k 2 % of actual content. The same results are obtained if the product contains animal origin non meat extenders such as milk powder, casein and egg white proteins (Lee et al, 1976).…”

Perfil eletroforético de lombo suíno adicionado de proteínas não cárneas

“…Extração com Tris-HCl-SDS-mercaptoetanol: foi utilizado o método descrito por LEE et al (1976), suspendendo-se aproximadamente 10g de amostra previamente triturada em multiprocessador modelo R13170 (WALITA, Varginha, Brasil), em solução extratora contendo 0,0625M Tris-HCl (pH 6,8), 3% dodecil-sulfato de sódio (SDS) e 1% ß-mercaptoetanol (ME). As amostras foram homogeneizadas em blender modelo 34BL97 (Waring Commercial, New Hartfort, EUA), durante dois minutos, sendo em seguida centrifugadas a 3.000rpm por 15 minutos sob temperatura de 4°C.…”

Analysis of Soyabean Proteins in Meat Products: A Review

“…Armstrong et al 70 studied the band pattern of meat samples from different species (turkey, chicken, lamb, and pig), different food commodities (ham and sausages), as well as different parts of the animal (muscle, stomach, liver, heart, brains, spleen, and tongue) and found a soyabean protein band that did not interfere with proteins from any of the above sources. Lee et al 63 studied mixtures of meat proteins with proteins from soyabean and from other sources such as cottonseed, peanut, casein, milk whey, and egg white and found a unique electrophoretic pattern for each of them, which allowed for their identification. 63 Olivera Carrión and Valencia, 79 who used the SDS-PAGE Lee's method, 63 also checked a variety of proteins of different sources, such as blood serum, globin, egg, soyabean, caseinate, milk, whey, and gluten, finding that simultaneous detection of soyabean, globin, and egg proteins was possible without the interferences from other common protein additives.…”

“…Lee et al 63 studied mixtures of meat proteins with proteins from soyabean and from other sources such as cottonseed, peanut, casein, milk whey, and egg white and found a unique electrophoretic pattern for each of them, which allowed for their identification. 63 Olivera Carrión and Valencia, 79 who used the SDS-PAGE Lee's method, 63 also checked a variety of proteins of different sources, such as blood serum, globin, egg, soyabean, caseinate, milk, whey, and gluten, finding that simultaneous detection of soyabean, globin, and egg proteins was possible without the interferences from other common protein additives. In this work, it was pointed out that the chosen band (19.5 kDa) for soyabean was better than those chosen by other authors that interfered with other non-meat proteins.…”