ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The sodium dodecylsulfate-acrylamide gel electrophoresis was evaluated as a method to determine the cooking temperature to which beef has been cooked. Water soluble protein extracts from bovine muscles cooked to the final temperatures of 65, 70, 75, 80, 85 and 90°C were applied on SDS-acrylamide gels. The extracts showed characteristic electrophoretic patterns for each cooking temperature examined. The thermoprofiles were highly reproducible among a number of experimental variables. The high degree of accuracy and reproducibility of the method described herein makes it possible to determine the precise temperature to which beef has been cooked, within ± 5°C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1974.tb02914.x