Determination of poultry meat in meat products

被引：0

作者：

Brehmer, H ^{[1
]}

机构：

[1] Lebensmitteluntersuchungsamt Braunschweig, D-38124 Braunschweig, Germany

来源：

FLEISCHWIRTSCHAFT | 1998年 / 78卷 / 03期

关键词：

poultry meat; determination; Ouchterlony; electrophorese; electroimmuno-diffusion; PAGE; PAGIF;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The determination of poultry meat in raw sausage products and sausage products of Bruhwurst type with suitable antisera is definitely more sensitive as compared to PAGE and PAGIF. Additions of poultry meat are easily quantified by electroimmuno-diffusion. In daily routine, PAGIF has proven to be a reliable method of investigation to differentiate heated chicken from turkey meat. The same applies to PAGE regarding the differentiation of raw poultry meat. Serological and electrophoretical methods complete each other when it comes to determinate poultry meat accurately. The examinations are based on detecting meat protein as value determining substance.

引用

页码：199 / 200

页数：2

共 50 条

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