Myoglobin Analysis for Determination of Beef, Pork, Horse, Sheep, and Kangaroo Meat in Blended Cooked Products |
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| Authors: | FW JANSSEN GH HÄGELE AMB VOORPOSTEL JA de BAAIJ |
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| Affiliation: | The authors are affiliated with the Inspectorate of Health Protection, Food &Commodities Inspection Service, P.O. Box 9012, 7200 GN Zutphen, The Netherlands. |
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| Abstract: | This method allows the concurrent detection of several types of animal muscle meat in comminuted, cooked meat products. Meat proteins were dissolved in a solvent containing 8M urea and dithioerythritol and separated by electrofocusing on an ultra-thin polyacrylamide gel, containing urea. The proteins were then transferred to nitrocellulose by electroblotting and the blot was incubated with anti-human myoglobin serum, a linking antibody, peroxidase-antiperoxidase (PAP) immune complex, and enzyme-substrate. Detection of less than 10% pork, horse and sheep meat was possible in a beef-based meat product which had been heated to an internal temperature of 120°C for 5 min. The method is not suitable for detection of chicken and turkey meats. |
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