Isotachophoretic determination of creatinine in meat and meat products

A capillary isotachophoretic method (CITP) to determine the creatinine conc entration in meat and meat products is described. A clear separation of the creatinine from other components of an acidic extract of sample was achiev ed within 20 min. Method characteristics (linearity, accuracy, precision an d detection limit) were determined. The developed method was successfully a pplied to analyze real samples and to determine creatinine and creatine con tent (indirect determination after acidic hot extraction) in meat and meat products.