Composition of minced meat part A: Methods |
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| Authors: | Skrökki A Hormi O |
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| Affiliation: | Food and Water Research Institute of Kajaani, Tehdaskatu 1, SF-87100 Kajaani, Finland. |
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| Abstract: | A simplified rapid electrophoretic method is described for the identification of venison, pork, and beef in samples of only a few grams of minced meat. The method is based on the species-specific separation patterns obtained upon electrophoresis of the proteins. Venison, beef, and pork can be identified easily and readily from the patterns given by their raw water-extractable proteins. |
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