Myoglobin electrophoretic patterns in identification of meat from different animal species

Höyem, Tore; Thorson, Bjorn.

doi:10.1021/jf60170a048

Cited by 19 publications

(4 citation statements)

References 3 publications

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“…We have found that IEF is an effective technique for differentiating between most species and, until the recent development of the ELISA test (Whittaker et al 1982), was the only technique available for the differentiation of beef from buffalo meat. Differences in the electrophoretic mobility of skeletal muscle myoglobins have been observed previously using disc electrophoresis on polyacrylamide gel (Hoyem and Thorson 1970), however these are accentuated by IEF making the latter technique more suitable for species identification. IEF is relatively expensive and time consuming, although we have found that 50 to 60 samples can be processed daily with ease.…”

Section: Discussionmentioning

confidence: 85%

Differentiation of meat according to species by the electrophoretic separation of muscle lactate dehydrogenase and esterase isoenzymes and isoelectric focusing of soluble muscle proteins

Slattery

Sinclair

1983

Aust Veterinary J

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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 agarose in the pH range 5.5 to 8.5. Sheep and goat meat, and horse and donkey meat could not be differentiated by this technique, but were clearly distinguished from each other by their esterase isoenzyme profiles obtained after electrophoretic separation on cellulosic membrane strips. Results from this latter technique were available in one hour. We believe that species identification of fresh meat should involve an initial screening test by serological techniques followed by confirmation of the identity of suspect samples by electrophoretic techniques.

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Section: Discussionmentioning

confidence: 85%

Differentiation of meat according to species by the electrophoretic separation of muscle lactate dehydrogenase and esterase isoenzymes and isoelectric focusing of soluble muscle proteins

Slattery

Sinclair

1983

Aust Veterinary J

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“…The results indicated that the protein patterns or bands of each meat were specific and distinct (Figure 2). Pig species have an R B (migration distance for myoglobin bands) value of 0.52 (Hoyem & Thorson, 2002). Currently, gel electrophoresis is used in conjunction with other equipment such as PCR to separate DNA fragments according to their size.…”

Section: Conventional and Advanced Techniques For The Verification Of Halal Foodsmentioning

confidence: 99%

Section: Conventional and Advanced Techniques For The Verification Of Halal Foodsmentioning

confidence: 99%

Recent advances in halal food authentication: Challenges and strategies

Ruslan

Chin

et al. 2021

Journal of Food Science

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Increasing public awareness of food quality and safety has prompted a rapid increase in food authentication of halal food, which covers the production method, technical processing, identification of undeclared components, and species substitution in halal food products. This urges for extensive research into analytical methods to obtain accurate and reliable results for monitoring and controlling the authenticity of halal food. Nonetheless, authentication of halal food is often challenging because of the complex nature of food and the increasing number of food adulterants that cause detection difficulties. This review provides a comprehensive and impartial overview of recent studies on the analytical techniques used in the analysis of halal food authenticity (from 1980 to the present, but there has been no significant trend in the choice of techniques for authentication of halal food during this period). Additionally, this review highlights the classification of different methodologies based on validity measures that provide valuable information for future developments in advanced technology. In addition, methodological developments, and novel emerging techniques as well as their implementations have been explored in the evaluation of halal food authentication. This includes food categories that require halal authentication, illustrating the advantages and disadvantages as well as shortcomings during the use of all approaches in the halal food industry.

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“…Since 1970, methods based on the characterization of the protein fraction present in meat were developed. These included protein electrophoresis [10,11], chromatography [12], and immunological techniques [13,14]. The development of the Polymerase Chain Reaction (PCR) led to the rapid expansion of DNA based methods for species detection in organic products.…”

Section: Highly Processed Meat Productsmentioning

confidence: 99%

Recent Patents for Detecting the Species of Origin in Animal Feedstuff, and Raw and Processed Meat Products

Rogberg-Muñoz

Posik²,

Ripoli³

et al. 2013

FNA

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The value of the traceability and labeling of food is attributable to two main aspects: health safety and/or product or process certification. The identification of the species related to meat production is still a major concern for economic, religious and health reasons. Many approaches and technologies have been used for species identification in animal feedstuff and food. The early methods for meat products identification include physical, anatomical, histological and chemical. Since 1970, a variety of methods were developed, these include electrophoresis (i.e. isoelectrofocusing), chromatography (i.e. HPLC), immunological techniques (i.e. ELISA), Nuclear Magnetic Resonance, Mass Spectrometry and PCR (DNA and RNA based methods). The recent patents on species detection in animal feedstuffs, raw meat and meat processed products, listed in this work, are mainly based on monoclonal antibodies and PCR, especially RT-PCR. The new developments under research are looking for more sensible, specific, less time consuming and quantitatively detection methods, which can be used in highly processed or heated treated meat food.

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Myoglobin electrophoretic patterns in identification of meat from different animal species

Cited by 19 publications

References 3 publications

Differentiation of meat according to species by the electrophoretic separation of muscle lactate dehydrogenase and esterase isoenzymes and isoelectric focusing of soluble muscle proteins

Differentiation of meat according to species by the electrophoretic separation of muscle lactate dehydrogenase and esterase isoenzymes and isoelectric focusing of soluble muscle proteins

Recent advances in halal food authentication: Challenges and strategies

Recent Patents for Detecting the Species of Origin in Animal Feedstuff, and Raw and Processed Meat Products

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