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Use of Antisera to Heat‐Stable Antigens of Adrenals for Species Identification in Thoroughly Cooked Beef Sausages
Author(s) -
HAYDEN ALONZA R.
Publication year - 1981
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.1365-2621.1981.tb04492.x
Subject(s) - antiserum , antigen , kidney , biology , agar gel , food science , agar , immunodiffusion , chemistry , microbiology and biotechnology , endocrinology , immunology , bacteria , genetics
Rabbit antisera to heat‐stable antigens of equine, porcine, ovine and avian (turkey and chicken) kidney/adrenals were used in agar‐gel diffusion experiments to detect the presence of flesh from these species in thoroughly cooked beef sausages adulterated at the 10,5 and 1% levels. Mammalian adrenal antigens were detected in beef sausages at the 5% level; avian kidney/adrenal antigens were detected at the 10% level of adulteration. Species cross reactivity was observed between bovine and ovine adrenals antigens and between turkey and chicken kidney/adrenal antigens. This method can be used to determine species of origin of thoroughly cooked beef sausages.