Characterization and Identification of Raw Beef, Pork, Chicken and Turkey Meats by Electrophoretic Patterns of Their Sarcoplasmic Proteins

Electrophoretic patterns of fresh beef, pork, chicken, and turkey sarcoplasmic proteins were studied using thin layer agarose gel electro‐phoresis. Creatine kinase isozyme MM and myoglobin bands were used to identify the species. Binary mixtures (5/95, 25175, 50150, 751 25, 9515, % by weight of each species) were also examined by their electrophoretic and densitometric patterns. Electrophoretic patterns remained stable at elevated pH (7.5), but were affected by low pH (4.7). The relative ratios of the bands which characterized each species changed in proportion to the species content in each binary mixture. These ratios make it possible to predict the approximate fraction of each species present in such mixtures.