Myoglobin as marker in meat adulteration: A UPLC method for determining the presence of pork meat in raw beef burger

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 1814-1820

  Giaretta, Nicola ^a   Di Giuseppe, Antonella M A ^b   Lippert, Martina ^a   Parente, Augusto ^b   Di Maro, Antimo ^b  

^a Freelance   (Italy)

^b SECOND UNIVERSITY OF NAPLES   (Italy)

Author keywords

Commercial fraud; Myoglobin; Raw beef burger; Species identification; UPLC

Indexed keywords

ANIMALS; BEEF; CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; POULTRY;

BEEF BURGER; COMMERCIAL FRAUD; MYOGLOBIN; SPECIES IDENTIFICATION; UPLC;

MEATS;

GLYCINE; MYOGLOBIN; SODIUM HYDROXIDE; SODIUM NITRITE;

ARTICLE; BEEF; BUFFALO; CHICKEN; HORSE; NONHUMAN; OSTRICH; PORK; RAW FOOD; SWINE; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

ANIMALIA; BUBALUS; EQUIDAE; STRUTHIONIFORMES; SUIDAE;

EID: 84879033600     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.124     Document Type: Article

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