Separation and characterization of a porcine-specific thermostable muscle protein from cooked pork

Journal of Food Science

Volumn 66, Issue 6, 2001, Pages 799-803

  Chen, F C ^a   Hsieh, Y H P ^a  

^a AUBURN UNIVERSITY   (United States)

Author keywords

Monoclonal antibody; Pork; Species identification; Troponin I

Indexed keywords

EID: 0034848017     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15175.x     Document Type: Article

References (15)

1. Studies on characterization of thermostable antigens of adrenal and muscle tissues of meat animals
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3. Monoclonal antibodies to porcine thermal-stable muscle protein for detection of pork in raw and cooked meats
4. The phosphorylation of troponin I from cardiac muscle
5. Detection of chicken flesh in beef sausages
6. Rapid species identification of cooked red snapper using isoelectric focusing
7. Species identification of cooked meats by isoelectrofocusing: Preliminary studies to resolve heat-stable components isolated from adrenal and muscle tissue
8. Cleavage of structural proteins during the assembly of the head of bacteriophage T4
9. Coordinate accumulation of troponin subunits in chicken breast muscle
10. I filament regulation
11. Characterization of the major components in thermostable muscle proteins
12. Use of troponin for species identification of cattle and buffalo meats
13. Studies on thermostable antigens, production of species-specific antiadrenal sera and comparison of immunological techniques in meat speciation
14. Electrophoretic transfer of proteins from polyacrylamide gels to nitrocellulose sheets: Procedure and some applications
15. Removal of sodium dodecyl sulfate from proteins