Detection of mechanically recovered chicken meat using capillary gel electrophoresis

This study investigated the use of capillary gel electrophoresis (CGE) as a method for differentiating between raw mechanically recovered chicken meat (MRM) and hand deboned chicken breast meat (HDM). Twenty samples of MRM were obtained and twenty samples of HDM were prepared in the laboratory. They were extracted and analysed using Prosort™ SDS-protein analysis reagent. There were obvious differences in the relative peak areas within the profiles obtained which distinguished raw MRM from raw HDM; specifically, that of haemoglobin was higher in MRM. Using the peak area of haemoglobin and its ratio to other peaks, the technique was tested using composite MRM-HDM mixtures. The results suggest that it is possible to differentiate mixtures containing 7.5% MRM from that of 0% MRM using the CGE method.