Immunofluorescence detection of milk protein in meat products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873635" target="_blank" >RIV/62157124:16270/15:43873635 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.5219/431" target="_blank" >http://dx.doi.org/10.5219/431</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/431" target="_blank" >10.5219/431</a>

Result language
angličtina
Original language name
Immunofluorescence detection of milk protein in meat products
Original language description
Nowadays there are various vegetable protein additives intended for the manufacture of meat products in the food industry. These ingredients include both, plant-origin as well as animal-origin proteins. The most common vegetable additives include varioustypes of flour, starch, fiber and plant protein. Among animal proteins, the most commonly used are plasma, collagen or milk protein. Milk protein is added to meat products due to its functional properties, such as emulsifying fats, improving the holdingcapacity of meat, improving juiciness, gel-forming capacity and affecting the taste of the product. Usage of these proteins, however, is currently limited by the effective legislation, not only in order to prevent consumer deception, but also because oftheir potential impact on consumers' health of. Thus, this issue has received considerable attention not only in the Czech Republic, but also globally. The main risk is the impossibility of selecting a suitable foodstuff for individuals
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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