Life Sciences & Biotechnology
Title: | Proteomic based technique for meat species identification |
Area: | Agricultural Sciences, Life Sciences & Biotechnology |
Sub Area: | Meat species |
Focus Area: | Food technology |
Developing Agency: | National Research Centre on Meat (NRCM), Hyderabad, Telangana, 500092 |
Technology Readiness Index: | Technology developed |
Email: | nrcmeat_director@yahoo.co.in |
| Website Link : | https://nrcmeat.icar.gov.in/docs/ACHIEVEMENTS.pdf |
Brief Description
Description : | Proteomic based technology using two-dimensional gel electrophoresis, OFFGEL fractionator and mass spectrometry for detection of adulteration of sheep meat with buffalo meat up to 0.5-1.0% level was developed both for raw and cooked meat as an
alternative to DNA based methods. |
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