Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixtures
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- 作者：Gap-Don Kima ; c ; 1 ; Jin-Kyu Seob ; 1 ; Hyeon-Woong Yumb ; Jin-Yeon Jeongc ; Han-Sul Yangb ; c ; hsyang@gnu.kr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Discrimination ; Meat species ; Protein marker ; Gel electrophoresis ; LC-MS/MS
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 February 2017
- 年：2017
- 卷：217
- 期：Complete
- 页码：163-170
- 全文大小：1918 K
文摘
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A few proteins showed different electrophoretic mobility among meat species.
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LC-MS/MS analysis allows the identification of species regardless of the same protein.
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Meat species could be identified from fresh meat and their mixtures by 1D gel electrophoresis.
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Commonly distributed proteins can be markers for discrimination of meat species.