title: Capillary electrophoresis for meat species differentiation.
abstract: A sodium dodecyl sulfate (SDS) polymer-filled capillary gel electrophoresis (CE-SDS) method was developed and optimized for the determination of meat proteins for species differentiation. Sarcoplasmic proteins were extracted with cold bidistilled deionized water and myofibrillar proteins with 0.6 M NaCl/0.01 M phosphate buffer with 0.5% polyphosphates at pH 6 from raw beef, turkey, and pork muscles. Samples were prepared for CE-SDS and the experimental conditions, including sample size, applied voltage, reducing agent, and its concentration, were obtained after a univariate optimization process. Separation of the sarcoplasmic and myofibrillar meat proteins was achieved with the optimized conditions of the CE-SDS method developed. The coefficient of variation was less than 1.15% in migration time for all peaks and less than 8.5% in area percentage. The CE-SDS sarcoplasmic protein profiles that resulted were specific for each species both qualitatively and quantitatively and could be employed for differentiation and identification purposes. This CE-SDS method can be used by regulatory agencies for rapid analysis of meat proteins to identify meat species. Automation, fast separation, and on-line data analysis are major advantages of this technique.
authors.affiliation: Departamento de Tecnología de Alimentos de Origen Animal, Centro de Investigación de Alimentación y Desarrollo, Hermosillo, Sonora, Mexico.
authors.forename: M
authors.initials: M
authors.lastname: Cota-Rivas
authors.forename: B V
authors.initials: BV
authors.lastname: Vallejo-Cordoba
mesh_terms: D000818:Animals; D002417:Cattle; D019075:Electrophoresis, Capillary / Q000379:methods*; D008460:Meat; D009124:Muscle Proteins / Q000032:analysis*; D013045:Species Specificity; D013552:Swine; D014422:Turkeys
chemical_list: D009124:Muscle Proteins