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dc.contributor.authorDucatti, Rhani [UNESP]
dc.contributor.authorde Almeida Nogueira Pinto, José Paes [UNESP]
dc.contributor.authorSartori, Maria Márcia Pereira [UNESP]
dc.contributor.authorDucatti, Carlos [UNESP]
dc.date.accessioned2018-12-11T17:04:50Z
dc.date.available2018-12-11T17:04:50Z
dc.date.issued2016-12-01
dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2016.07.012
dc.identifier.citationMeat Science, v. 122, p. 97-100.
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/11449/173367
dc.description.abstractHamburgers (beef patties) may be adulterated through the overuse of protein extenders. Among vegetables, soy protein is the best substitute for animal protein. These ingredients help to reduce the cost of producing a final product, and they maximize profits for fraudulent industries. Moreover, the ingestion of soy or other non-meat proteins by allergic individuals may present a health risk. In addition, monitoring by supervisory bodies is hampered by a lack of appropriate analytical methodologies. Within this context, the aim of this study was to determine and quantify the levels of added soy protein by determination of 15N and 13C stable isotopes. A total of 100 beef hamburger samples from 10 commercial brands were analyzed. Only three samples of the G brand were within the standards set the Brazilian legislation. The remaining 97 samples from 10 commercial brands contained > 4% soy protein; therefore, they are adulterated and not in compliance with the current legislation.en
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent97-100
dc.language.isoeng
dc.relation.ispartofMeat Science
dc.sourceScopus
dc.subjectAdulteration
dc.subjectHamburger meat
dc.subjectSoy protein
dc.subjectStable isotopes
dc.titleQuantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburgeren
dc.typeArtigo
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.description.affiliationDepartment of Veterinary Hygiene and Public Health School of Veterinary Medicine and Animal Science Univ. Estadual Paulista – UNESP, Distrito de Rubião Júnior, s/n
dc.description.affiliationDepartment of Production and Plant Breeding School of Agronomic Science Univ. Estadual Paulista – UNESP, Fazenda Lageado, Portaria I: Rua José Barbosa de Barros, No. 1780
dc.description.affiliationCenter of Stable Isotopes Institute of Biosciences Univ. Estadual Paulista – UNESP, Distrito de Rubião Júnior, s/n
dc.description.affiliationUnespDepartment of Veterinary Hygiene and Public Health School of Veterinary Medicine and Animal Science Univ. Estadual Paulista – UNESP, Distrito de Rubião Júnior, s/n
dc.description.affiliationUnespDepartment of Production and Plant Breeding School of Agronomic Science Univ. Estadual Paulista – UNESP, Fazenda Lageado, Portaria I: Rua José Barbosa de Barros, No. 1780
dc.description.affiliationUnespCenter of Stable Isotopes Institute of Biosciences Univ. Estadual Paulista – UNESP, Distrito de Rubião Júnior, s/n
dc.identifier.doi10.1016/j.meatsci.2016.07.012
dc.rights.accessRightsAcesso aberto
dc.identifier.scopus2-s2.0-84982798241
dc.identifier.file2-s2.0-84982798241.pdf
unesp.author.orcid0000-0002-3799-506X[4]
dc.relation.ispartofsjr1,643
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