A novel partitioning method as a possible tool for investigating meat. I.

Jenö Szamos, Anna Jánosi, Boróka Tamás, E. Kiss

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

This paper describes a practical application of the interfacial protein enrichment method, called three-phase partitioning (TPP), and outlines its significance in the differentiation of multicomponent protein systems, such as homogenates and drips of different meats (pork, beef, chicken, turkey and wild-boar). The results obtained using the single-protein model system are also reported to demonstrate the basic process and some characteristic features of TPP. For meat-protein-partitioning experiments, ammonium sulphate (41% relative saturation) and 23.7% tert-butanol were used at 20-25°C. Using this two-liquid system, a characteristic distribution of three phases (including a semi-solid rhidlayer) was obtained for homogenates of eight different meats following centrifugation. Compressibility, expressed as a ratio of layer thickness obtained by low-speed (200 g) and medium-speed (4500 g) centrifugation, allowed us to distinguish between beef and pork drips. A good correlation was found between layer thickness and storage time for wild-boar samples. The partitioning presented here can be considered as a rapid and simple method for comparison between raw meat samples of different origin.

Original languageEnglish
Pages (from-to)208-212
Number of pages5
JournalZeitschrift für Lebensmittel-Untersuchung und -Forschung
Volume206
Issue number3
Publication statusPublished - 1998

Fingerprint

Meats
Meat
wild boars
meat
Proteins
Beef
Sus scrofa
centrifugation
pork
Centrifugation
beef
meat protein
compressibility
raw meat
proteins
tert-Butyl Alcohol
butanol
ammonium sulfate
storage time
Ammonium Sulfate

Keywords

  • Drips of beef, pork and wild-boar
  • Meat
  • Protein separation
  • Three-phase partitioning

ASJC Scopus subject areas

  • Food Science

Cite this

A novel partitioning method as a possible tool for investigating meat. I. / Szamos, Jenö; Jánosi, Anna; Tamás, Boróka; Kiss, E.

In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 206, No. 3, 1998, p. 208-212.

Research output: Contribution to journalArticle

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