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Further developmt. & evaluatn. of a method of detecting MRM in meat prodts by electrophoresis of cyanogen bromide peptds - AN0671

1. Mechanically recovered meat from chicken and other fowl (eg turkey) will be obtained from commercial sources. 2. Attempts will be made to partially purify the peptides associated with MRM (ion-exchange/reversed phase chromatography) to enable quantification by HPLC and/or electrophoresis/isoelectric focusing. 3. Attempts will be made to characterise the protein residues associated with MRM. 4. Procedures for removal o fat from commercial samples will be developed to reduce background staining on electrophoresis. 5. Each step of the analytical method will be optimised to make the procedure more robust overall. 6. MRM will be added to HDM and limited of detection and amounts added determined in raw and cooked including autoclaved products. 7. MRM will be added to commercial products both raw and cooked and the limits of detection and amounts added determined. 8. The method will be evaluated on commercial products.
Time-Scale and Cost
From: 1997

To: 1998

Cost: £42,755
Contractor / Funded Organisations
Rowett Research Institute