Rapid Protein Determination in Meat using Automated Dye Binding Technique: Collaborative Study

Abstract

Ten laboratories participated in a collaborative study to determinate the total crude protein in both raw and processed meat samples using an automated protein tagging and colorimetric technique. Meat products were prepared following the AOAC International Official Method 983.18 and analyzed using CEM Corporation's Sprint^TM Rapid Protein Analyzer. Each sample was weighed and iTAG^TM, a dye that binds with the lysine, histidine, arginine, and the N-terminus of proteins commonly found in food products, was added. Upon completion of the test, the result was displayed as a percentage (g/100g) of protein present.

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