Identification of species origin of fresh, cooked and decomposed meats using brain antigens

被引：0

作者：

Reddy, PM ^{[1
]}

Reddy, VSL ^{[1
]}

Rao, ZS ^{[1
]}

Murthy, GK ^{[1
]}

机构：

[1] Coll Vet Sci, Dept Meat Sci & Technol, Tirupati 517502, Andhra Pradesh, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2000年 / 37卷 / 02期

关键词：

double immunodififfusion. immunoelectrophoresis; counter immunoelectrophoresis; species-specific; thermostable; cooked meats; adulteration;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Antisera were raised in rabbits against fresh and heated brain antigens of cattle, buffalo, sheep, goat and pig as well as those of rabbit fresh and rabbit thermostable brain antisera were raised in sheep and goat, respectively. These antisera were used to identify the species origin of fresh, cooked and decomposed meats, by conducting double immunodiffusion (DID), immunoelectrophoresis (IE) and counter immunoelectrophoresis (CIE) techniques. All the antisera. developed cross reactions except sheep anti-rabbit native, and goat anti-rabbit thermostable brain antisera and, rabbit anti-pig native as well as thermostable antisera. which proved species-specific. All the cross-reacting antisera after successful absorption and other natural species specific antisera were used to detect adulterated meats either fresh or cooked and also decomposed.

引用

页码：201 / 203

页数：3

共 46 条

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