Meat and Meat Products

Use of species‐specific antisera to adrenal heat‐stable antigens for the identification of raw and cooked meats by agar gel diffusion and counter immunoelectrophoretic techniques

“…Between 50 and 55°C the building up of new stable cross-linkages starts, and between 55 and 80°C the bulk of the changes that occur at 30-50°C continue to a lesser extent, with coagulation of most of the globular and myofibrillar proteins taking place below 65°C. Oxidation of the sulphydryl groups of actomyosin starts between 70 and 90°C, and as the temperature rises above 90°C the release of H,S occurs altering the colloidal, chemical and ion-binding properties of the muscle proteins (Lee 1975). This change prevents mutual complementary and Van der Waals interactions between antigen and antibody (Haurowitz 1956) which, along with the presence of other inactive components of tissue, obstruct the formation of precipitation lines.…”

Implementation of quality control methods (physico‐chemical, microbiological and sensory) in conjunction with multivariate analysis towards fish authenticity

“…Species identification is effectively carried out with a number of analytical methods; electrophoretic techniques [polyacrylamide gel electrophoresis, isoelectric focusing (IEF), sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS‐PAGE)], antibody techniques (immunodiffusion and immunoelectrophoretic methods), DNA techniques and chromatographic techniques [hybridization based methods, polymerase chain reaction (PCR), PCR‐RFLP (restriction fragment length polymorphism)] and sequence analysis (Lees & Popping, 2003). A synoptical presentation of analytical methods employed toward authenticity problems is given in Table 1.…”