Review article

Methods for identification of animal protein origin

Muhamed Smajlović ; Zavod za higijenu i tehnologiju namirnica, Veterinarski fakultet Univerziteta u Sarajevu, Bosna i Hercegovina
Faruk Čaklovica ; Zavod za higijenu i tehnologiju namirnica, Veterinarski fakultet Univerziteta u Sarajevu, Bosna i Hercegovina
Davor Alagić ; Zavod za higijenu i tehnologiju namirnica, Veterinarski fakultet Univerziteta u Sarajevu, Bosna i Hercegovina
Kenan Čaklovica ; Zavod za higijenu i tehnologiju namirnica, Veterinarski fakultet Univerziteta u Sarajevu, Bosna i Hercegovina
Enida Članjak ; Zavod za higijenu i tehnologiju namirnica, Veterinarski fakultet Univerziteta u Sarajevu, Bosna i Hercegovina
Ahmed Smajlović ; Zavod za farmakologiju i toksikologiju, Veterinarski fakultet Univerziteta u Sarajevu, Bosna i Hercegovina
Emir Kratina ; Federalna sanitarna inspekcija, Ministarstvo zdravstva Federacije BiH

Abstract

Identification of meat species or proteins of animal origin is being used in many countries from different reasons, like economic as well as religious and health reasons. The aim is to prevent replacement of the appropriate meat, assigned for human nutrition, with unsuitable or less valuable types. The actual identification of animal species is very often made difficult in heat treated meat products because during this process, characteristics and content of components of meat parts change. This is especially true with proteins and fat. Qualitative identification of meat species is always a primary issue. Analytical identification of one species rests on separation of specific components and their characteristics, which have been genetically determined. According to the applied principles of detection, it is possible to differentiate various groups of methods such as physical-chemical, serological and molecular-biological methods.

Keywords

methods; meat species

Hrčak ID:

21277

URI

https://hrcak.srce.hr/21277

Publication date:

15.8.2007.

Article data in other languages: croatian

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