Counter immunoelectrophoresis: a simple method for the detection of species-specific muscle proteins in heat-processed products

L. Necidová, E. Renová and I. Svoboda
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L. Necidová: University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic
E. Renová: University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic
I. Svoboda: University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic

Veterinární medicína, 2002, vol. 47, issue 5, 143-147

Abstract: Counter immunoelectrophoresis (CIE) was used for the detection of species-specific muscle proteins in food products. This technique allowed the detection of pork, beef, poultry, or and kangaroo meats in heat-processed products at concentrations below 1.5%. CIE is based on the use of species-specific polyclonal antibodies prepared by immunisation of rabbits with heat-stable antigens extracted from visibly fat-free muscular tissue heated to 75°C, 100°C, or 120°C for 30 minutes. Adulterations in terms of declared product compositions were demonstrated by this method in 7 of the 50 tested commercial products.

Keywords: counter-immunoelectrophoresis; muscle protein; thermostable antigen; antiserum; heat-processed meat products (search for similar items in EconPapers)
Date: 2002
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlvet:v:47:y:2002:i:5:id:5818-vetmed

DOI: 10.17221/5818-VETMED

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