<abstract xmlns="http://www.w3.org/1999/xhtml"><sec id="j_jvetres-2018-0024_s_006_w2aab3b7b7b1b6b1aab1c16b1Aa"><h3>Introduction</h3><p>Health, religious, and commercial aspects justify the need for meat species identification. The lack of officially approved methods prompts the undertaking of research on validation of isoelectric focusing of proteins (IEF) for official purposes.</p></sec><sec id="j_jvetres-2018-0024_s_007_w2aab3b7b7b1b6b1aab1c16b2Aa"><h3>Material and Methods</h3><p>Samples were prepared from pigs (<italic>Sus scrofa ferus domestica</italic>), cattle (<italic>Bos taurus</italic>), and poultry (<italic>Gallus gallus domesticus</italic>). Meat mixtures were made by blending 50%, 25%, 10%, 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.2% meat of other species. Samples were examined on ultrathin polyacrylamide gels with pH 3–9 gradient.</p></sec><sec id="j_jvetres-2018-0024_s_008_w2aab3b7b7b1b6b1aab1c16b3Aa"><h3>Results</h3><p>The results of the study confirmed the stable and reproducible pattern of meat protein bands. The detection limit of raw meat admixtures from pigs, cattle, and poultry mostly ranged from 2% down to 0.2% (0.2% for poultry). However, the IEF method can be used to detect the addition of pig meat to bovine meat in an amount higher than 3%. At the significant mixture level (<italic>i.e</italic> at least 5% addition of meat of another species) IEF proves itself with 100% specificity, sensitivity, and accuracy.</p></sec><sec id="j_jvetres-2018-0024_s_009_w2aab3b7b7b1b6b1aab1c16b4Aa"><h3>Conclusion</h3><p>The achieved detection limits provide a basis for recommending the IEF method for routine tests in laboratories detecting the species origin of meat.</p></sec></abstract>

IntroductionHealth, religious, and commercial aspects justify the need for meat species identification. The lack of officially approved methods prompts the undertaking of research on validation of isoelectric focusing of proteins (IEF) for official purposes.Material and MethodsSamples were prepared from pigs (Sus scrofa ferus domestica), cattle (Bos taurus), and poultry (Gallus gallus domesticus). Meat mixtures were made by blending 50%, 25%, 10%, 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.2% meat of other species. Samples were examined on ultrathin polyacrylamide gels with pH 3–9 gradient.ResultsThe results of the study confirmed the stable and reproducible pattern of meat protein bands. The detection limit of raw meat admixtures from pigs, cattle, and poultry mostly ranged from 2% down to 0.2% (0.2% for poultry). However, the IEF method can be used to detect the addition of pig meat to bovine meat in an amount higher than 3%. At the significant mixture level (i.e at least 5% addition of meat of another species) IEF proves itself with 100% specificity, sensitivity, and accuracy.ConclusionThe achieved detection limits provide a basis for recommending the IEF method for routine tests in laboratories detecting the species origin of meat.

Isoelectric focusing of proteins in the pH gradient as a tool for identification of species origin of raw meat

Department of Parasitology and Invasive Diseases, National Veterinary Research Institute

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

IntroductionHealth, religious, and commercial aspects justify the need for meat species identification. The lack of officially approved methods prompts the...

Isoelectric focusing of proteins in the pH gradient as a tool for identification of species origin of raw meat

Pubblicato online: 07 lug 2018

Pagine: 151 - 159

Ricevuto: 21 feb 2018

Accettato: 12 giu 2018

DOI: https://doi.org/10.2478/jvetres-2018-0024

Parole chiave
meat, meat species identification, isoelectric focusing

© 2018 Mirosław Różycki et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Isoelectric focusing of proteins in the pH gradient as a tool for identification of species origin of raw meat

Pubblicato online: 07 lug 2018

Pagine: 151 - 159

Ricevuto: 21 feb 2018

Accettato: 12 giu 2018

DOI: https://doi.org/10.2478/jvetres-2018-0024

Parole chiavemeat, meat species identification, isoelectric focusing

© 2018 Mirosław Różycki et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Parole chiave
meat, meat species identification, isoelectric focusing