Polymerase chain reaction for soybean detection in heat processed meat products

• Autor(es): Soares, Sónia ; Amaral, J.S. ; Mafra, I. ; Oliveira, M.B.P.P.
• Data: 2008
• Identificador Persistente: http://hdl.handle.net/10198/4957
• Origem: Biblioteca Digital do IPB
• Assunto(s): PCR; Processed foods; Soybean
• Tipo de Documento: Documento de conferência
• Idioma: Inglês

Descrição

Since vegetable proteins are considerably cheaper than muscle proteins, they are frequently used as meat extenders in order to reduce the cost of the final product. Due to several interesting characteristics, soybean is reported to be the most widely used vegetable protein in the meat industry. Nevertheless, soybean is included in the group of 12 ingredients potentially allergenic, which should therefore be labelled according to the Codex Alimentarius FAO/WHO and the European Commission (Directive 2003/89/EC). In fact, it has been described that amounts of soy bellow 0.1% and 1% (w/w) can lead to allergic reactions in sensitive consumers (1).