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Monoclonal Antibody‐based ELISA for Assessment of Endpoint Heating Temperature of Ground Pork and Beef
Author(s) -
Hsieh YH.P.,
Zhang S.,
Chen FC.,
Sheu S.C.
Publication year - 2002
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.1365-2621.2002.tb09468.x
Subject(s) - monoclonal antibody , food science , chemistry , antigen , antibody , biology , immunology
: An indirect enzyme‐linked immunosorbent assay (ELISA) using monoclonal antibody (MAb) 2F8 specific to a mammalian muscle protein was developed to evaluate the endpoint heating temperature (EPT) in ground pork and beef. The ELISA response of MAb 2F8 with meat extracts increased rapidly as the EPT increased from 60 to 80 °C and leveled off above 80 °C. Results of immunoblot revealed that the 12 kD antigenic thermo‐stable muscle protein, which is common in both pork and beef, can be used as an EPT indicator for heat‐processed pork and beef based on changes in the ratio of this protein to total soluble proteins in the meat extract which occurs at the EPT.