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Updated: Jan 27, 2026

Electrophoretic Separation of Proteins
Published on: June 12, 2008
SDS-Gradient Gel Electrophoretic Separation of Muscle Polypeptides for the Estimation of Maximum Cooking Temperatures
1Department of Agriculture, Animal Health Laboratory, Jarrah Road, South Perth, Western Australia, 6151.
Abstract:
SDS-polyacrylamide gradient gel electrophoresis is presented as a technique with potential for the identification of maximum processing temperature in cooked meat products derived from several species. The method is applicable to the examination of these products where evidence to confirm heat inactivation of viruses may be required for quarantine purposes. The methodology for sample preparation, electrophoresis and visualization of separated proteins and an estimate of molecular size of individual proteins is given.
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