title: Composition of minced meat part A: Methods.
abstract: A simplified rapid electrophoretic method is described for the identification of venison, pork, and beef in samples of only a few grams of minced meat. The method is based on the species-specific separation patterns obtained upon electrophoresis of the proteins. Venison, beef, and pork can be identified easily and readily from the patterns given by their raw water-extractable proteins.
authors: Food and Water Research Institute of Kajaani, Tehdaskatu 1, SF-87100 Kajaani, Finland.
authors: A
authors: A
authors: Skrökki
authors: O
authors: O
authors: Hormi