Identification of beef from other meats by disc electrophoresis method.

Moorjani, M. N. and Puttarajappa, P. and Vasantha, M. S. (1974) Identification of beef from other meats by disc electrophoresis method. Journal of Food Science and Technology, India, 11 (1). 25-26, 8 ref..

PDF JFST_11(1)_15-26.pdf Restricted to Registered users only Download (107kB)

Abstract

The differentiation of beef from sheep and goat meat employing disc electrophoresis on acrylamide gels is described. Beef can be identified in fresh condition using the myoglobin pattern of bands, which was found to give totally 3 myoglobin bands - 1 major and 2 minor bands, whereas goat and sheep meat gave only 2 bands, 1 major and 1 minor band.

Item Type:	Article
Uncontrolled Keywords:	ELECTROPHORESIS-; beef, disc electrophoretic identification of; BEEF-; electrophoretic identification of beef; MYOGLOBIN-; beef, myoglobin patterns in
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 04 Analytical Chemistry 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Mar 2010 10:43
Last Modified:	17 Mar 2010 10:43
URI:	http://ir.cftri.res.in/id/eprint/7156

Actions (login required)

View Item