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Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
Published on: September 20, 2016
Improved methodology for the electrophoretic determination of horse meat in heated foodstuffs
S A Babiker1, P A Glover, R A Lawrie
1Food Science Laboratories, Department of Applied Biochemistry and Nutrition, University of Nottingham, Sutton Bonington, Loughborough, Leics. LE12 5RD, Great Britain.
Meat Science
|November 8, 2011
Abstract:
Using linear gradient polyacrylamide gel electrophoresis to separate constituent proteins, horse meat could be clearly distinguished from beef even after heating for 20 min at up to 120°C.
