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Differentiation of animal species by meat proteins: I. Detection of beef mixed with pork by isoelectric focusing of the A2 myosin light chain



Differentiation of animal species by meat proteins: I. Detection of beef mixed with pork by isoelectric focusing of the A2 myosin light chain



Italian Journal of Food Science 4(3): 195-204



Skeletal muscle proteins of different animal species, obtained from fractionation with acidic buffer, were analyzed by isoelectric focusing in the 4.4-6.2 pH range and detected with Coomassie Brillant Blue G-250 staining. Components from isoelectric focusing patterns were identified by orthogonal gel electrophoresis at alkaline pH in the presence of sodium dodecyl sulfate. Protein components with an isoelectric point around 5.50 and 5.00 and a molecular weight of 21,300 and 13,900 daltons were identified as fast- and slow-twitching muscle types of myosin light chains, MLC1-f,s and MLC3-f, respectively. A linear relationship between the percentage of beef added to pork meat and the percentage of MLC-3 for alkali-2 (A2) was found. In this way it was possible to detect the addition of 5% beef to pork. A2 myosin light chains are suitable for qualitative and quantitative determination of meat mixtures.

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