Summary. A method, based on laser densitometry of starch gel electrophoretograms of proteins extractable in 8 M urea, is described for the quantitative identification of ox and rabbit in mixtures of meat from these species heated at 120°C for 3‐6 min. It is suggested that the method could be developed for the analysis of unknown mixtures of proteins heated for as long as 20‐25 min at such temperatures.
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MATTEY et al. (1970) studied this question.
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