Isoelectric focusing as a method for species differentiation of raw and cooked meats

Abstract

A study to assess the suitability of Agarose Isoelectrlc focusing technique (AGIEF) for the species Identification of raw and cooked meats was undertaken. newlineFor the extraction of proteins from raw meats, both distilled water (DWER) and 8 M urea solution (UER) were found to be suitable while only the latter was efficient for extraction of denatured proteins of cooked meats (UEC). The pherograms resolved from DWER and UER of beef, buff (buffalo meat), chevon and mutton on AGIEF at pH ranges of 3.5 to 9.5 and 5.0 - 8.0 showed di8tlngulshable differences In thelr band pattern enabling species Identification. It was also found that the species identification of raw meats could be done rapidly based on the difference in the focal points of the two coloured myoglobin bands found in the unstained Isoelectric focused gels at both pH ranges newline newline