Research explores real-time detection of nervous tissue on beef

 

Source of Article: www.meatingplace.com

 

By Ann Bagel Storck on 8/14/2008

 

PURAC America Inc

Scientists with USDA and Iowa State University have conducted research on a fluorescence-based method of detecting central nervous system tissues on beef cattle in real time, according to a report in the Journal of Agricultural and Food Chemistry.

The procedure utilizes the fact that nervous system tissues contain high concentrations of lipofuscin, which fluoresces when it is exposed to light. The research detected even small amounts of bovine spinal cord in the presence of raw bovine skeletal muscle, fat and vertebrae by analyzing the fluorescence with a spectrometer.

To read the full report about the research, click here.

___________________________________________________

Main Page

setstatsCopyright (C) All rights reserved under FoodHACCP.com

If you have any comments, please  send your email to info@foodhaccp.com