The histochemical detection of soya “novel proteins” in comminuted meat products

Abstract

The enforcement of the regulations governing meat and meat products requires the determination of meat content. Meat content is assessed from the total nitrogen content, from which suitable deductions are made for the nitrogen contributed by the other ingredients of significant nitrogen content present in meat and meat products. The availability of “novel proteins” and the possibility of the addition of these proteins to meat products necessitates the detection and determination of “novel proteins” in such products for the true assessment of their meat content. A microscopical method that indicates the presence of “novel protein” of soya origin in meat products has been examined. This method involves the use of a specific technique to demonstrate the presence of carbohydrate material and is diagnostic for the cellular fraction of many processed soya products.