ABSTRACT
Processed Meats..............................................................................................................158 6.5Immunological Methods for the Detection of Foreign Proteins in
Processed Meats..............................................................................................................164 6.5.1Serology...............................................................................................................164 6.5.2Immunodiffusion................................................................................................164 6.5.3Indirect Hemagglutination..................................................................................168 6.5.4Immunological Methods Comprising Electrophoretical Separations...................169 6.5.5Immunoassays.....................................................................................................170
6.6Chromatographic Methods for the Detection of Foreign Proteins in Processed Meats..............................................................................................................172 6.6.1Analysis of Amino Acids.....................................................................................172 6.6.2Analysis of Peptides.............................................................................................174 6.6.3Analysis of Whole Proteins..................................................................................174
6.7 Other Methods for the Detection of Foreign Proteins in Processed Meats ......................176 Acknowledgment.....................................................................................................................177 References................................................................................................................................177
e addition of foreign proteins to processed meats is a very common practice. e main aims of such addition are to assist in the management and production of these products, especially to improve the water-binding capacity of meat, resulting in less water exudation upon sterilization, and, in the case of comminuted meats, to assist in the emulsion of fat particles. Other reasons are to obtain less-fatty meat products, to exploit low-quality meat pieces, and, in the case of soybean proteins, to obtain health benefits.
