A Method of Discrimination of Meat Species in Raw Using Protein Markers

摘要

Provided is a method for discriminating types of raw meat using protein markers, including a step of distinguishing, based on gel electrophoresis analysis, between mammals and poultry using one or more protein markers selected from the group consisting of troponin I (TnI), enolase 3, L-lactate dehydrogenase (LDH), carbonic anhydrase 3 (CA3) and triosephosphate isomerase (TPI).