| Autor: |
SAWAYA, W. N., MAMEESH, M. S., EL-RAYES, E., HUSAIN, A., DASHTI, B. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Mar1990, Vol. 55 Issue 2, p293-297, 5p |
| Abstrakt: |
BSTRACT An antiserum to autoclaved porcine muscle extract was raised in sheep and tested for the detection of pork in mixtures of pork in mutton (P/ S) or beef (P/B) heated at 70, 100, and 120°C for 30 min using a competitive enzyme-linked immunosorbent assay (ELISA) method. The results indicated that the antiserum detected low percentages of pork (1%) mixed in beef and in mutton (0.5%) even when the meat mixtures were heated at 70, 100 or 120°C for 30 min, which correspond to heat treatments of commercially processed meat products. Regression analysis showed a high positive correlation (r > 0.99) between absorbance (OD) values and different percentages of experimental or commercially processed P/B meat mixtures. It was concluded that the combination of anti-porcine sera raised in sheep and the ELISA method can be used for the detection of low percentages of pork in processed meats. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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