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Caillary Electrophoresis for the Analysis of Meat Authenticity by Belinda Vallejo‐Cordoba; Aarón F. González‐Córdova; Miguel A. Mazorra‐Manzano; Roberto Rodríguez‐Ramírez is a Chemistry article available to read on EtoBox.

What is Caillary Electrophoresis for the Analysis of Meat Authenticity about?

## Abstract In this overview, different meat authenticity issues are presented, as well as a wide variety of methods available for meat authentication. Unlike chromatographic, traditional gel electrophoretic, or immunological methods, which have been routinely used in analytical laboratories, the application of capillary electrophoresis (CE) is relatively new in solving meat authentication issues. Several unique CE applications based on meat protein fingerprinting are discussed for the analysis of meat species in unheated meat products. For protein data interpretation, pattern recognition is used to account for the natural variability present within the same meat species. While gel DNA‐based methods are widely used for determining meat species in heat processed products, few DNA‐based methods utilizing CE have been reported. Moreover, the methods reported are qualitative or semiquantitative. Thus, the need for quantitative competitive PCR CE methods in the determination of meat species is addressed. For the determination of meat extenders, CE methods were either protein‐based or based on specific markers. Polyphenols are used as specific markers for soy detection and hydroxyproline

Who reads Caillary Electrophoresis for the Analysis of Meat Authenticity?

Author

Belinda Vallejo‐Cordoba; Aarón F. González‐Córdova; Miguel A. Mazorra‐Manzano; Roberto Rodríguez‐Ramírez

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); John Wiley & Sons Ltd.; Wiley (ISSN 1615-9306)

Published

2005

Language

EN

Field

Chemistry (Physical Sciences)