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

https://doi.org/10.17221/5818-VETMEDCitation:Necidová L., Renová E., Svoboda I. (2002): Counter immunoelectrophoresis: a simple method for the detection of species-specific muscle proteins in heat-processed products. Veterinarni Medicina, 47: 143-147.
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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.
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