Abstract
AbstractThe identification of turkey meat in food products has been accomplished using specific antisera against turkey troponin T. This protein (Mr 37 000) was extracted from fresh muscle tissue and isolated by a procedure that included free‐flow electrophoresis as final fractionation step. Preparations of troponin T with purities of more than 95 % were applied as antigen in the immunization of rabbits. Several standard immunological techniques were used to determine additions of turkey meat in food products heated to different temperatures (including roasting temperature). That way, it was possible to also detect additions of chicken meat on the basis of a partial identity between troponins T from turkey and chicken muscle.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
