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Evaluation of an enzyme‐linked immunosorbent assay for beef blood serum to determine indirectly the apparent beef content of beef joints and model mixtures
Author(s) -
Griffiths Neil M.,
Billington Melvyn J.
Publication year - 1984
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740350816
Subject(s) - beef cattle , food science , chemistry , antiserum , zoology , antibody , biology , immunology
Evaluation of an enzyme‐linked immunosorbent assay (ELISA) for the indirect quantification of beef using antibodies to blood serum is described. Results obtained using model mixtures of known composition agreed well with their calculated beef contents. Other meats, rusk and soya flour displayed negligible interference. Apparent percentages of beef based on blood sera levels were determined on 24 different joints of beef using a leg of beef as the standard reference material. A wide variation in the apparent percentage of beef was observed (54.4 to 175.7%) from one joint to another. The results suggest that a quantitative determination of beef in meat products using this particular antisera is not possible, unless the actual cut of beef used is known. The variation in the quantity of blood serum from one joint to another together with deterioration of the blood serum appear to be major problems. Although the method does not appear to be applicable to the quantification of beef it seems to provide a good qualitative test for beef.