Species authentication of thermally processed meat and meat products by proteomics approach

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Species authentication of thermally processed meat and meat products by proteomics approach

The present study focused on the development of a protein-based method which could differentiate pork from beef, chevon and chicken meat. Current protein-based detection methods such as ELISA and western blot have been extensively used for such species determination. However, heating of meat brings...

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Bibliographic Details
Main Author:	Zainal Abidin, Siti Aimi Sarah
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Food - Effect of heat on Meat - Preservation
Online Access:	http://psasir.upm.edu.my/id/eprint/76077/ http://psasir.upm.edu.my/id/eprint/76077/1/IPPH%202014%2010%20IR.pdf

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