These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Liquid chromatographic identification of meats.
    Author: Ashoor SH, Monte WC, Stiles PG.
    Journal: J Assoc Off Anal Chem; 1988; 71(2):397-403. PubMed ID: 3384790.
    Abstract:
    Raw beef, pork, veal, lamb, chicken, turkey, and duck have been identified with a liquid chromatographic (LC) method. Meat samples are blended in water, and soluble proteins in the aqueous blends are separated by the LC method. Meat cuts and parts from same species had similar chromatographic profiles and differed only quantitatively. However, meat cuts or parts from different species resulted in different chromatographic profiles. The qualitative and quantitative chromatographic differences among meat species were used for their identification. The LC method applies only to fresh and frozen meats. It is simple, rapid, and reliable, and can be used for quantitative detection of meat species in unheated meat blends.
    [Abstract] [Full Text] [Related] [New Search]