- Abstract:
- For determining added blood protein, known weights of processed (cooked) meat samples are extracted by boiling in 4 % (w/v) sodium dodecyl sulphate (SDS) and the soluble proteins collected by centrifugation. The resulting protein x containing SDS extract is then subject to separation on an SDS polyacrylamide gel, alongside “standards” (meat samples spiked with known amounts of serum and extracted the same way). The separated proteins are then transferred to nitrocellulose and probed using the species specific protein antibodies. The resulting bands are analysed using densitometry software and, using standard plots, an estimation made of added serum in a given sample.
- PubYear:
- 2007
- Keywords:
- PAGE, serum
- FundingBody:
- Food Standards Agency (UK)
- Contractor:
- Nottingham Trent University
- ProjCode:
- Q01092
- Associated:
- Type:
- Research: Laboratory Based
- OpenAccess:
- Yes
- URL:
- https://randd.defra.gov.uk/ProjectDetails?ProjectID=19128
- Comments:
- NA