ISSN:
0173-0835
Keywords:
Chemistry
;
Biochemistry and Biotechnology
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Biology
,
Chemistry and Pharmacology
Notes:
The identification of turkey meat in food products has been accomplished using specific antisera against turkey troponin T. This protein (Mr 37 000) was extracted from fresh muscle tissue and isolated by a procedure that included free-flow electrophoresis as final fractionation step. Preparations of troponin T with purities of more than 95 % were applied as antigen in the immunization of rabbits. Several standard immunological techniques were used to determine additions of turkey meat in food products heated to different temperatures (including roasting temperature). That way, it was possible to also detect additions of chicken meat on the basis of a partial identity between troponins T from turkey and chicken muscle.
Additional Material:
6 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/elps.1150040211