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GAMMA GLOBULIN ISOLATED FROM RABBIT ANTISERUM FOR RAPID DETECTION OF MEAT ADULTERATION
Author(s) -
HELM MARY B.,
WARNECKE M. O.,
SAFFLE R. L.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03330.x
Subject(s) - precipitin , antiserum , double diffusion , rabbit (cipher) , animal species , globulin , chromatography , gamma globulin , chemistry , biology , cross reactions , horse , food science , antibody , microbiology and biotechnology , immunology , zoology , statistics , mathematics , paleontology
SUMMARY –A simple, rapid method for the qualitative identification of animal proteins as to species was developed for fresh meat. Gamma globulin isolated from species‐specific rabbit antiserum was mixed with a heated extract of skeletal muscle of beef, horse lamb and pork. The mixture was allowed to set for 30 min at room temperature and then centrifuged. The presence of a precipitin indicated a positive reaction. There were no cross reactions between meat samples from different species. This method requires a maximum time of only 1–2 hr, as compared with the 3 days required for double‐gel diffusion. In addition, it is much more sensitive than gel diffusion.