Resumo

LOPEZ B, Laura et al. MEAT SPECIES IDENTIFICATION IN COOKED MEAT PRODUCTS: USING SDS-PAGE AS SCREENING METHOD. Rev. chil. nutr. [online]. 2011, vol.38, n.2, pp. 187-196. ISSN 0717-7518.  doi: 10.4067/S0717-75182011000200009.

It is necessary to have methodologies for the detection of meat species used in meat products in order to establish possible adulterations. Twenty cooked meat products produced in pilot plants or commercially available products were analyzed in order to evaluate the SDS-PAGE electrophoresis methodology as a screening method to identify the meat species used. The results found by electrophoresis were compared with an immunochemical method (ELISA kits for detection ofpork, beef and poultry). SDS-PAGE methodology allowed the detection of beef, pork, chicken and /or turkey proteins in most samples. When some of these species were present in low proportion this methodology was not able to detect them. SDS-PAGE method has the advantage that allows the detection of proteins of different meat species in only one electrophoresis run while with the ELISA method it is necessary to analyze the same sample with different species identification kits to confirm the presence of the species used.

Palavras-chave : SDS-PAGE; meat species; ELISA; identification; meat products.