DETECTION OF CHICKEN MEAT IN MEAT-PRODUCTS BY MEANS OF ANSERINE-CARNOSINE RATIO
DETECTION OF CHICKEN MEAT IN MEAT-PRODUCTS BY MEANS OF ANSERINE-CARNOSINE RATIO
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DOI：
10.1007/bf01145413
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发表时间：
1976-01-01
期刊：
影响因子：
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通讯作者：
SLUMP, P
中科院分区：
文献类型：
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作者：
TINBERGEN, BJ;SLUMP, P
牛肉或猪肉中的鹅氨酸和肌肽含量比率（a/c 比率）与鸡肉/肉类中的鹅氨酸和肌肽含量比率存在显着差异。牛肉的 a/c 比率在 0.06-0.2 之间变化，猪肉的 a/c 比率在 0.02-0.1 之间变化，但鸡肉的 a/c 比率可高达 2.2-5.5。事实证明，鸡肉的高 A/C 比率足以在熟猪肉产品和 1:1 牛肉-猪肉混合物中检测到 5% 的这种成分，这与热处理无关。 a/c 比率应被视为肉类产品中鸡肉存在的合适参数。
A distinctive difference was found between the ratio of the anserine and carnosine contents (a/c ratio) in beef or pork and of that in chicken/meat. The a/c ratio for beef varies between 0.06-0.2 and for pork between 0.02-0.1 but for chicken meat can reach values as high as 2.2-5.5. The high a/c ratio for chicken meat proved to be sufficient to detect this ingredient at a 5% level in both cooked pork products and 1: 1 beef-pork mixtures, this being independent of the heat treatment. The a/c ratio should be considered to be a suitable parameter for the presence of chicken meat in meat products.