COMPOSITION OF MINCED MEAT .A. METHODS

被引：10

作者：

SKROKKI, A ^{[1
]}

HORMI, O ^{[1
]}

机构：

[1] UNIV OULU,DEPT CHEM,SF-90570 OULU,FINLAND

来源：

MEAT SCIENCE | 1994年 / 38卷 / 03期

关键词：

D O I：

10.1016/0309-1740(94)90073-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

收藏

页码：497 / 501

页数：5

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