1983
DOI: 10.1111/j.1751-0813.1983.tb05861.x
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Differentiation of meat according to species by the electrophoretic separation of muscle lactate dehydrogenase and esterase isoenzymes and isoelectric focusing of soluble muscle proteins

Abstract: Species identification of fresh meat can be readily achieved by serological techniques with the limitation that closely related species, such as sheep/goat, cattle/buffalo and horse/donkey, cannot be differentiated. We have examined electrophoretic techniques with particular reference to the identification of meat from closely related species. The results showed that beef and buffalo meat and meat from red and grey kangaroos could be clearly distinguished by isoelectric focusing on polyacrylamide gel or agaros… Show more

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Cited by 29 publications
(8 citation statements)
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“…The detection limit obtained in this research (3%) is better than that achieved by Winterø et al ( 34 ), who indicated the possibility of using the IEF method to determine the species composition of mixtures with a detection limit of 5%. The limitation of the method is the possibility of its use only for raw meat, a restriction which dictated the choice of experimental material by Vallejo et al ( 33 ), Slattery et al ( 31 ), and Skarpeid et al ( 29 , 30 ). Similar conclusions were also drawn by other authors ( 8 , 17 , 21 ).…”
Section: Discussionmentioning
confidence: 99%
“…The detection limit obtained in this research (3%) is better than that achieved by Winterø et al ( 34 ), who indicated the possibility of using the IEF method to determine the species composition of mixtures with a detection limit of 5%. The limitation of the method is the possibility of its use only for raw meat, a restriction which dictated the choice of experimental material by Vallejo et al ( 33 ), Slattery et al ( 31 ), and Skarpeid et al ( 29 , 30 ). Similar conclusions were also drawn by other authors ( 8 , 17 , 21 ).…”
Section: Discussionmentioning
confidence: 99%
“…Since several factors, other than the animal species, can affect the results achieved by SDS-PAGE, this technique frequently presents some constraints when applied for species authentication purposes, in particular regarding meat mixtures and processed meat products, because of its lack of reproducibility and low discriminating power. IEF has also been used for species identification in raw meat (Kaiser et al, 1980;Slattery and Sinclair, 1983;Kim and Shelef, 1986;Skarpeid et al, 1998). Compared to SDS-PAGE, IEF generally presents better band resolution, but gives more complicated and less consistent patterns, which also advises against its use for the authentication of processed meat products.…”
Section: Electrophoretic Techniquesmentioning
confidence: 99%
“…[4] For instance, Muslim consumers are prohibited to consume pork-based products and byproducts otherwise known as "haram." [5] Many methods are available for determining the species of origin of components in a food product derived from animals, which include immunochemical, [6,7] electrophoretic, [8,9] and polymerase chain reaction (PCR). [4,[10][11][12][13] PCR is a widely used molecular biology method.…”
Section: Introductionmentioning
confidence: 99%