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Identification by elisa of poultry, horse, kangaroo, and rat muscle specific proteins in heat processed products

RENCOVA E, SVOBODA I, NECIDOVA L
Veterinarni Medicina 45, 2000, 353-356

Indirect competitive ELISA for specific identification of heat-processed poultry, horse, kangaroo, and rat muscular tissue with a sensitivity of 1-5% has been developed. The method can identify meat species in heat-processed products and differentiate heat-stable antigens in phosphate buffered saline (PBS) extracts. The ELISA is based on the use of species-specific polyclonal antibodies prepared by immunisation of rabbits with heat-stable antigens extracted from visible fat-free muscular tissue and heated to 100 degreesC or 120 degreesC for 30 min. Adulterations in terms of declared product compositions were demonstrated by this method in some of the 62 tested commercial products


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