Proteomic based technique for meat species identification
Implementing Organization
National Research Centre on Meat (NRCM)
Project Overview
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.
National Research Centre on Meat (NRCM)
Acces sibility Controls