Abstract
Using linear gradient polyacrylamide gel electrophoresis to separate constituent proteins, horse meat could be clearly distinguished from beef even after heating for 20 min at up to 120°C.
- Title
- Improved methodology for the electrophoretic determination of horse meat in heated foodstuffs
- Creators - without role
- S.A. Babiker - University of NottinghamP.A. Glover - University of NottinghamR.A. Lawrie - University of Nottingham
- Publication Details
- Meat science, Vol.5(6), pp.473-477
- Publisher
- Elsevier Ltd
- Identifiers
- 9931940908331
- Academic Unit
- University Ha'il
- Language
- English
- Resource Type
- Journal article