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

Author:

Giaretta Nicola,Di Giuseppe Antonella M.A.,Lippert Martina,Parente Augusto,Di Maro Antimo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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2. Elektrophoretische Tierartenidentifizierung bei erhitztem Fleisch und Fleischerzeugnissen;Bauer;Fleischwirtsch,1989

3. Chemical and physical characteristics of meat: Colour and pigment;Cornforth,2004

4. Preparation of derivatives of ferrous and ferric hemoglobin;Di Iorio;Methods in Enzymology,1981

5. Di Luccia, A., Loizzo, P., Trani, A., Alviti, G., Faccia, M., & Petazzi, F. (2007). Myosin light chains as molecular markers in meat traceability of river buffalo and cattle. In 15th International congress of Mediterranean Federation for Health and Production of Ruminants, Turkey (Vol. 121–125).

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