Hamburger meat identification by dot-ELISA

Hamburger meat identification by dot-ELISA

The use of low cost meats to adulterate meats and meat products has been reported. Appropriate methods of analysis then are needed in order to detect this practice. The dot-ELISA method was used to identify the meat of different animal species and to detect adulteration of hamburgers. Antisera to bo...

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Bibliographic Details
Published in:Meat science Vol. 56; no. 2; pp. 189 - 192
Main Authors: Macedo-Silva, A, Barbosa, S.F.C, Alkmin, M.G.A, Vaz, A.J, Shimokomaki, M, Tenuta-Filho, A
Format: Journal Article
Language:English
Published: Oxford Elsevier Ltd 01-10-2000
Elsevier
Subjects:
Biological and medical sciences
Bovine
Chicken
Dot-ELISA
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Hamburger
Horse
Meat and meat product industries
Meat identification
Methods of analysis, processing and quality control, regulation, standards
Swine
Dot-ELISA
Hamburger
Bovine
Swine
Horse
Chicken
Meat identification
Analytical method
Meat product
Horse meat
Qualitative analysis
Beef
Adulteration
ELISA assay
Chicken meat
Pork
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Summary:The use of low cost meats to adulterate meats and meat products has been reported. Appropriate methods of analysis then are needed in order to detect this practice. The dot-ELISA method was used to identify the meat of different animal species and to detect adulteration of hamburgers. Antisera to bovine, chicken, swine and horse albumin were produced and they could detect the meat extract of the homologous species at concentrations as low as 0.6%. Thus, the anti-albumin antisera could identify bovine, chicken, swine and horse meat with adequate specificity and sensitivity both in isolation and when added to hamburger. Commercial samples of bovine, chicken and swine hamburgers showed no adulteration with bovine, chicken, swine or horse meats. Our expectation of hamburger adulteration was not confirmed.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(00)00039-5