DETECTION OF NON-MEAT PROTEINS IN MEAT PRODUCTS BY ELECTROPHORESIS

A method is described for the detection of casein and soy protein in cooked meat products by means of urea-starch gel electrophoresis. In luncheon meat heated to 115° C (F0 = 0,5) 0,25% casein and 0,5% soy protein can still be detected. For liver paste the same holds true for cooking temperatures up to 105° C. Additions of polyphosphates, starch and connective tissue do not have any influence on the electrophoresic pattern. The technique yields results within 24 hrs and is easy to perform. © 1969 Springer-Verlag.