Isoelectric focusing of proteins in the pH gradient as a tool for identification of species origin of raw meat
Published Online: Jul 07, 2018
Page range: 151 - 159
Received: Feb 21, 2018
Accepted: Jun 12, 2018
DOI: https://doi.org/10.2478/jvetres-2018-0024
Keywords
© 2018 Mirosław Różycki et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Introduction
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.
Material and Methods
Samples were prepared from pigs (
Results
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 (
Conclusion
The achieved detection limits provide a basis for recommending the IEF method for routine tests in laboratories detecting the species origin of meat.