title: Detection of pork in heat-processed meat products by monoclonal antibody-based ELISA.
abstract: An enzyme-linked immunosorbent assay (ELISA) using a monoclonal antibody to a porcine thermal-stable muscle protein was developed for detection of pork in cooked meat products. The assay specifically detects porcine skeletal muscle, but not cardiac muscle, smooth muscle, blood, and nonmuscle organs. No cross-reactivity was observed with common food proteins. Validity of the assay was evaluated with laboratory formulated and commercial meat samples. The detection limit was determined as 0.5% (w/w) pork in heterologous meat mixtures. Overall, intra- and inter-assay coefficients of variation were 5.8 and 7.9%, respectively. The accuracy in analyzing market samples was 100% as verified by product labeling and confirmed by a commercial polycolonal antibody test kit.
authors.affiliation: Auburn University, Department of Nutrition and Food Science, AL 36849-5606, USA.
authors.forename: F C
authors.initials: FC
authors.lastname: Chen
authors.forename: Y H
authors.initials: YH
authors.lastname: Hsieh
mesh_terms: D000818:Animals; D000911:Antibodies, Monoclonal; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D006358:Hot Temperature; D008461:Meat Products / Q000032:analysis*; D009124:Muscle Proteins / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D011786:Quality Control; D012680:Sensitivity and Specificity; D013552:Swine
chemical_list: D000911:Antibodies, Monoclonal; D009124:Muscle Proteins