Detection of pork in heat-processed meat products by monoclonal antibody-based ELISA.

@article{Chen2000DetectionOP,
  title={Detection of pork in heat-processed meat products by monoclonal antibody-based ELISA.},
  author={F C Chen and Y H Peggy Hsieh},
  journal={Journal of AOAC International},
  year={2000},
  volume={83 1},
  pages={79-85}
}
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… CONTINUE READING
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