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Methodology and development of prediction equations for the determination of pork substitution in veal

Previous methods used to detect meat adulteration lacked simplicity and reliable quantitation; therefore a new method, size exclusion high performance liquid chromatography, was developed and validated. This method was applied to the detection and quantitation of species origin in a mixture of pork...

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Bibliographic Details
Published in:Food research international 1997-10, Vol.30 (8), p.629-636
Main Authors: Toorop, Rose-Marie, Murch, Susan J., Ball, Ronald O.
Format: Article
Language:English
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Summary:Previous methods used to detect meat adulteration lacked simplicity and reliable quantitation; therefore a new method, size exclusion high performance liquid chromatography, was developed and validated. This method was applied to the detection and quantitation of species origin in a mixture of pork and veal and a prediction equation for analysis of unknown samples was developed. Pork and veal longissimus muscle samples were mixed at different proportions (0, 10, 25, 50, 75, 90, 100% pork), using a split-split plot design to compare fresh, frozen, raw and cooked samples. A unique peak was identified which differentiated pork and veal for all sample treatments. In both the raw and cooked samples, three peaks that eluted at approximately 20, 25 and 30 min were used in stepwise multiple regression procedures to form prediction equations. The effects of freezing were detectable and were accounted for with a multiple regression analysis. These equations accounted for all except 3% of the variation and are therefore recommended for use on future samples.
ISSN:0963-9969
1873-7145
DOI:10.1016/S0963-9969(98)00013-1