Agricultural Sciences


Proteomic based technique for meat species identification


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

Website Link :

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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