title: Isotachophoretic determination of creatinine in meat and meat products.
abstract: A capillary isotachophoretic method (CITP) to determine the creatinine concentration in meat and meat products is described. A clear separation of the creatinine from other components of an acidic extract of sample was achieved within 20 min. Method characteristics (linearity, accuracy, precision and detection limit) were determined. The developed method was successfully applied to analyze real samples and to determine creatinine and creatine content (indirect determination after acidic hot extraction) in meat and meat products.
authors.affiliation: Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic. kvasnicf@vscht.cz
authors.forename: F
authors.initials: F
authors.lastname: Kvasnicka
authors.forename: M
authors.initials: M
authors.lastname: Voldrich
mesh_terms: D000818:Animals; D003404:Creatinine / Q000032:analysis*; D004586:Electrophoresis / Q000379:methods*; D005504:Food Analysis / Q000379:methods; D008460:Meat; D008461:Meat Products
chemical_list: D003404:Creatinine