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SN/T 2545-2010Testing method of thermal denaturation protein in animal derived food (English PDF)

动物源性食品中热变性蛋白检测方法

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Issued by

General Administration of Customs

Level / Type

National · Recommended

Issue date

March 2, 2010

Implementation date

September 16, 2010

Scope

SN/T 2545-2010 is the English-translated version of 动物源性食品中热变性蛋白检测方法.

SN/T 2545-2010 — This standard specifies the foods of animal origin heat denatured proteins detected SDS- polyacrylamide gel electrophoresis and measuring lactate dehydrogenase activity Titration.

This standard applies to test whether the foods of animal origin reaches a predetermined heating temperature and heating time. SDS-PAGE electrophoresis method is applicable to a variety of fresh spices and join cooking pork, beef, chicken, duck, and lamb meat products processing Hot end temperature detection.

The heating temperature detected at 65 °C ~ 80 °C. Lactate dehydrogenase activity assay method is suitable for no added seasonings and not marinated pork, beef, duck, and lamb meat products in Heating end temperature detection. The heating temperature detected at 65 °C ~ 80 °C.

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Document preview — SN/T 2545-2010

National Standard of the People's Republic of China

ICS: 67.120.01
Classification: X 22

Issued by: General Administration of Customs

What this standard covers1
Document data2
Standards quoted by this document3

What this standard covers

This standard specifies thermal denaturation in food of animal origin protein detected by SDS- polyacrylamide electrophoresis and lactate dehydrogenase activity assay. This standard applies to test whether the foods of animal origin to achieve the required heating temperature and heating time. SDS-PAGE electrophoresis method is applicable to a variety of fresh and join cooking spices pigs, cattle, chickens, ducks, sheep meat products derived heating endpoint temperature is detected. The heating temperature is detected at 65°C ~ 80°C. Lactate dehydrogenase activity detection method is applicable not joined seasonings and no marinated pork, beef, chicken, duck, goat meat products in the heating source endpoint temperature is detected. The heating temperature is detected at 65°C ~ 80°C.

Document data

International classification (ICS): 67.120.01.

Chinese classification (CCS): X22.

Estimated length of the Chinese original: 883 words.

Standards quoted by this document

GB/T 6682

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 1 pages — is available in the English PDF.

Referenced standards

Normative references

GB/T 6682Water for analytical laboratory use - Specification and test methods

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