METHODOLOGY AND DEVELOPMENT OF PREDICTION EQUATIONS FOR THE DETERMINATION OF PORK SUBSTITUTION IN VEAL

Previous methods used to detect meat adulteration lacked simplicity an d reliable quantitation; therefore a new method, size exclusion high p erformance liquid chromatography, was developed and validated. This me thod was applied to the detection and quantitation of species origin i n a mixture of pork and veal and a prediction equation for analysis of unknown samples was developed. Pork and veal longissimus muscle sampl es were mixed at different proportions (0, 10, 25, 50, 75, 90, 100% po rk), using a split-split plot design to compare fresh, frozen, raw and cooked samples. A unique peak was identified which differentiated por k and veal for all sample treatments. In both the raw and cooked sampl es, three peaks that eluted at approximately 20, 25 and 30 min were us ed in stepwise multiple regression procedures to form prediction equat ions. The effects of freezing were detectable and were accounted for w ith a multiple regression analysis. These equations accounted for all except 3% of the variation and are therefore recommended for use on fu ture samples. (C) 1998 Canadian Institute of Food Science and Technolo gy. Published by Elsevier Science Ltd. All rights reserved.