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Detection of pork in processed meat by an enzyme-linked immunosorbent assay using antiswine antisera
- Sawaya, W.N., Mameesh, M.S., El-Rayes, E., Husain, A., Dashti, B.
- Journal of food science 1990 v.55 no.2 pp. 293-297
- meat products, adulterated products, pork, enzyme-linked immunosorbent assay
- 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 degrees 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 degrees 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.