Quantitative identification of soya protein in fresh and heated meat products

Summary A method based on laser densitometry of polyacrylamide electrophoretograms of proteins extractable in 10 m urea is described for the quantitative identification of soya protein in fresh meat products and in those heat processed at 100°C for over 1 hr. Qualitative identification of soya protein remains possible in products heated to the level of commercial sterility (127°C for 24 min). It is suggested that the method could also be used for the assessment of other non‐meat proteins in meat products.