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KIAMBI PROFKANGETHEE. "THE USE OF PHYSICO-CHEMICAL METHODS IN MEAT SPECIES IDENTIFICATION: A BRIEF REVIEW.". In: journal. Kisipan, M.L.; 1989. Abstract
Meat species identification has been necessitated by cases of unfair trading where label declarations are not met; in respect to the species of origin of the meat. Advantages and disadvantages of using polyacrylamide gel electrophoresis, isoenzyme and fat analysis in speciation of raw and cooked meat are presented. Isoelectic focusing of myoglobulin seems to be the only promising method which can be adopted for use in speciation of meat. However, more research work on myoglobulin assay is needed.
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KIAMBI PROFKANGETHEE. "USE OF IMMUNOASSAYS IN MONITORING MEAT PROTEIN ADDITIVES.". In: journal. Kisipan, M.L.; 1990. Abstract
A review of the methods used for monitoring meat protein additives of fresh and cooked meats using physico-chemical and immunological methods is presented.

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