Premium
DETECTION OF CHICKEN FLESH IN BEEF SAUSAGES
Author(s) -
HAYDEN ALONZA R.
Publication year - 1977
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.1365-2621.1977.tb14457.x
Subject(s) - flesh , antiserum , food science , chemistry , biology , antigen , immunology
Antisera to chicken troponin were produced in rabbits and were effective, in agar gel diffusion reactions, for the identification of chicken flesh in those beef sausages which by law should contain no chicken. Antisera to chicken troponin were reacted with extracts of heated beef sausages containing 1, 3 and 5% chicken flesh. The results indicate that such antisera can detect chicken flesh in beef sausages adulterated at the 1, 3 and 5% levels. Species specificity was demonstrated by a lack of reactivity between rabbit antiserum to chicken troponin, beef sausages and heated pork and lamb flesh. Chances of species cross‐reactivity may increase with prolonged immunization. It is recommended that each antiserum be tested for species specificity before “pooling.”