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Detection of Pork in Heat-Processed Meat Products by Monoclonal Antibody-Based ELISA

2000; Oxford University Press; Volume: 83; Issue: 1 Linguagem: Inglês

10.1093/jaoac/83.1.79

1944-7922

Fur‐Chi Chen, Y‐H. Peggy Hsieh,

Mercury impact and mitigation studies

An enzyme-linked immunosorbent assay (ELISA) using a monoclonal antibody to a porcine thermal-stable muscle protein was developed for detection of pork in cooked meat products. The assay specifically detects porcine skeletal muscle, but not cardiac muscle, smooth muscle, blood, and nonmuscle organs. No cross-reactivity was observed with common food proteins. Validity of the assay was evaluated with laboratory formulated and commercial meat samples. The detection limit was determined as 0.5% (w/w) pork in heterologous meat mixtures. Overall, intra- and inter-assay coefficients of variation were 5.8 and 7.9%, respectively. The accuracy in analyzing market samples was 100% as verified by product labeling and confirmed by a commercial polycolonal antibody test kit.