Poultry meat (%) | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Band | 50 | 25 | 10 | 5 | 4 | 3 | 2 | 1 | 0.5 | 0.2 | |
Percentage of positive findings | |||||||||||
D1 | 100 | 100 | 100 | 100 | 0 | 0 | 0 | 0 | 0 | 0 | |
D2 | 100 | 100 | 100 | 100 | 80 | 20 | 0 | 0 | 0 | 0 | |
D4 | 100 | 100 | 100 | 100 | 80 | 40 | 0 | 0 | 0 | 0 | |
D5 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 80 | 60 |
Poultry meat (%) | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
Band | 50 | 25 | 10 | 5 | 4 | 3 | 2 | 1 | 0.,5 | 0.,2 |
Percentage of positive findings | ||||||||||
D3 | 100 | 100 | 100 | 80 | 0 | 0 | 0 | 0 | 0 | 0 |
D4 | 100 | 100 | 100 | 60 | 0 | 0 | 0 | 0 | 0 | 0 |
D5 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 80 | 40 |
Cattle | meat (%) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|
Band | 50 | 25 | 10 | 5 | 4 | 3 | 2 | 1 | 0.5 | 0.2 |
Percentage of positive findings | ||||||||||
B1 | 100 | 100 | 100 | 100 | 100 | 100 | 20 | 0 | 0 | 0 |
B2 | 100 | 100 | 100 | 100 | 100 | 100 | 40 | 0 | 0 | 0 |
B3 | 100 | 100 | 100 | 100 | 100 | 100 | 40 | 0 | 0 | 0 |
B4 | 100 | 100 | 100 | 100 | 100 | 100 | 60 | 0 | 0 | 0 |
B5 | 100 | 100 | 100 | 100 | 100 | 100 | 80 | 20 | 0 | 0 |
B6 | 100 | 100 | 100 | 100 | 100 | 100 | 40 | 20 | 0 | 0 |
Pork (%) | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
Band | 50 | 25 | 10 | 5 | 4 | 3 | 2 | 1 | 0.5 | 0.2 |
Percentage of positive findings | ||||||||||
S3 | 100 | 80 | 40 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
S4 | 100 | 100 | 100 | 100 | 100 | 100 | 60 | 60 | 0 | 0 |
S6 | 100 | 100 | 100 | 100 | 100 | 60 | 0 | 0 | 0 | 0 |
Selected bands | Characteristics of the variability of pI value in the selected protein bands of pork, cattle, and poultry meat | ||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Sample No | Mean | Minimum | Max | SD | CV% | ||||||||||
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||||||
pI value of selected protein band of pig muscle | |||||||||||||||
S1 | 4.93 | 4.92 | 4.92 | 4.93 | 4.91 | 4.92 | 4.96 | 4.96 | 4.94 | 4.98 | 4.94 | 4.91 | 4.98 | 0.02 | 0.46 |
S2 | 4.96 | 4.93 | 4.94 | 4.95 | 4.97 | 4.96 | 4.98 | 4.96 | 4.95 | 4.96 | 4.96 | 4.93 | 4.98 | 0.01 | 0.30 |
S3 | 5.84 | 5.86 | 5.89 | 5.89 | 5.89 | 5.84 | 5.88 | 5.84 | 5.77 | 5.81 | 5.85 | 5.77 | 5.89 | 0.04 | 0.71 |
S4 | 6.24 | 6.26 | 6.27 | 6.23 | 6.24 | 6.24 | 6.23 | 6.27 | 6.21 | 6.23 | 6.24 | 6.21 | 6.27 | 0.02 | 0.33 |
S5 | 6.5 | 6.55 | 6.54 | 6.53 | 6.52 | 6.52 | 6.52 | 6.52 | 6.53 | 6.54 | 6.53 | 6.5 | 6.55 | 0.01 | 0.17 |
S6 | 6.52 | 6.52 | 6.55 | 6.56 | 6.53 | 6.53 | 6.52 | 6.5 | 6.52 | 6.53 | 6.53 | 6.5 | 6.56 | 0.02 | 0.28 |
pI value of selected protein band of cattle muscle | |||||||||||||||
B1 | 4.86 | 4.84 | 4.82 | 4.84 | 4.84 | 4.89 | 4.8 | 4.82 | 4.82 | 4.84 | 4.84 | 4.8 | 4.89 | 0.02 | 0.52 |
B2 | 5.27 | 5.21 | 5.19 | 5.28 | 5.23 | 5.26 | 5.23 | 5.24 | 5.29 | 5.21 | 5.24 | 5.19 | 5.29 | 0.03 | 0.63 |
B3 | 5.9 | 5.89 | 5.92 | 5.92 | 5.9 | 5.88 | 5.91 | 5.9 | 5.91 | 5.95 | 5.91 | 5.88 | 5.95 | 0.02 | 0.33 |
B4 | 6.53 | 6.52 | 6.52 | 6.51 | 6.54 | 6.53 | 6.55 | 6.54 | 6.55 | 6.54 | 6.53 | 6.51 | 6.55 | 0.01 | 0.20 |
B5 | 6.8 | 6.84 | 6.82 | 6.82 | 6.81 | 6.76 | 6.8 | 6.82 | 6.81 | 6.82 | 6.81 | 6.76 | 6.84 | 0.02 | 0.31 |
B6 | 7.22 | 7.2 | 7.22 | 7.19 | 7.2 | 7.17 | 7.17 | 7.17 | 7.2 | 7.22 | 7.2 | 7.17 | 7.22 | 0.02 | 0.29 |
pI value of selected protein band of poultry muscle | |||||||||||||||
D1 | 4.59 | 4.59 | 4.62 | 4.61 | 4.58 | 4.58 | 4.61 | 4.62 | 4.61 | 4.62 | 4.6 | 4.58 | 4.62 | 0.02 | 0.36 |
D2 | 6.15 | 6.14 | 6.12 | 6.12 | 6.12 | 6.15 | 6.16 | 6.16 | 6.18 | 6.21 | 6.15 | 6.12 | 6.21 | 0.03 | 0.47 |
D3 | 6.2 | 6.22 | 6.24 | 6.23 | 6.22 | 6.22 | 6.22 | 6.19 | 6.24 | 6.23 | 6.22 | 6.19 | 6.24 | 0.02 | 0.26 |
D4 | 6.53 | 6.51 | 6.52 | 6.53 | 6.53 | 6.5 | 6.54 | 6.53 | 6.56 | 6.53 | 6.53 | 6.5 | 6.56 | 0.02 | 0.25 |
D5 | 7.4 | 7.42 | 7.41 | 7.39 | 7.41 | 7.37 | 7.38 | 7.39 | 7.42 | 7.41 | 7.4 | 7.37 | 7.42 | 0.02 | 0.23 |
Porcine meat (%) | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
Band | 50 | 25 | 10 | 5 | 4 | 3 | 2 | 1 | 0.,5 | 0.,2 |
Percentage of positive findings | ||||||||||
S2 | 100 | 100 | 60 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
S3 | 100 | 100 | 100 | 100 | 80 | 40 | 0 | 0 | 0 | 0 |
S4 | 100 | 100 | 100 | 80 | 100 | 40 | 0 | 0 | 0 | 0 |
S6 | 100 | 100 | 100 | 80 | 100 | 40 | 0 | 0 | 0 | 0 |
Cattle meat (%) | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
Band | 50 | 25 | 10 | 5 | 4 | 3 | 2 | 1 | 0.,5 | 0.,2 |
Percentage of positive findings | ||||||||||
B1 | 100 | 100 | 100 | 100 | 80 | 60 | 0 | 0 | 0 | 0 |
B2 | 100 | 100 | 100 | 100 | 80 | 60 | 60 | 0 | 0 | 0 |
B3 | 100 | 100 | 100 | 100 | 80 | 60 | 0 | 0 | 0 | 0 |
B4 | 100 | 100 | 100 | 100 | 80 | 60 | 0 | 0 | 0 | 0 |
B5 | 100 | 100 | 100 | 100 | 100 | 80 | 20 | 0 | 0 | 0 |