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K. Kaiser, G. Matheis, Christine Kmita-Dürrmann, H. Belitz (1980)
Identifizierung der Tierart bei Fleisch, Fisch und abgeleiteten Produkten durch Proteindifferenzierung mit elektrophoretischen Methoden I. Rohes Fleisch und roher FischZeitschrift für Lebensmittel-Untersuchung und Forschung, 170
B. Munday, G. Goodsall (1974)
IDENTIFICATION OF MUSCLE TISSUE FROM MAMMALSJournal of Wildlife Management, 38
R. Whittaker, T. Spencer, J. Copland (1982)
Enzyme-linked immunosorbent assay for meat species testing.Australian veterinary journal, 59 4
K. Swart, C. Wilks (1982)
An immunodiffusion method for the identification of the species of origin of meat samples.Australian veterinary journal, 59 1
A. Sinclair, W. Slattery (1982)
Identification of meat according to species by isoelectric focusing.Australian veterinary journal, 58 2
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Attempts to identify meat of game animals by starch-gel electrophoresis.Journal of Wildlife Management, 34
T. Höyem, B. Thorson (1970)
Myoglobin electrophoretic patterns in identification of meat from different animal species.Journal of agricultural and food chemistry, 18 4
K. Kaiser, G. Matheis, D. Schweiger-Recknagel, H. Belitz (1982)
Proteindifferenzierung mit elektrophoretischen Methoden bei Fleisch, Fisch und abgeleiteten ProduktenZeitschrift für Lebensmittel-Untersuchung und Forschung, 174
A. Hayden (1979)
IMMUNOCHEMICAL DETECTION OF OVINE, PORCINE AND EQUINE FLESH IN BEEF PRODUCTS WITH ANTISERA TO SPECIES MYOGLOBINJournal of Food Science, 44
P. Carnegie, K. Hee, A. Bell (1982)
Ophidine (beta-alanyl-L-3-methylhistidine, "balenine') and other histidine dipeptides in pig muscles and tinned hams.Journal of the science of food and agriculture, 33 8
H. Proom (1943)
The preparation of precipitating sera for the identification of animal speciesThe Journal of Pathology and Bacteriology, 55
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.
Australian Veterinary Journal – Wiley
Published: Feb 1, 1983
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