Discrimination of animal species by immunolgical method

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  • 免疫学的方法による食肉の動物種鑑別法
  • メンエキガクテキ ホウホウ ニ ヨル ショクニク ノ ドウブツシュ カンベツホウ 2 カネツニク ニ タイスル オウヨウセイ ニ ツイテ
  • II. Experiments on cooked meats
  • II. 加熱肉に対する応用性について

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Abstract

In a previous paper it was reported that discrimination of meat species of the raw meats (pork, beef, mutton, horse meat, rabbit meat and tuna meat) was possible by immunological procedure. <br>In this experiment, antigenicity of heated meats was investigeted by agar gel diffusion method. Pork, beef, mutton and horse meat were heated as follows: Heating time-15, 30, 45 and 60 minutes, heating tempurature-60°, 70°, 80° and 90°C. The soluble proteins of heated meats were extracted with borate-saline buffer solution. The survived soluble protein concentration of extract was measured on several heating conditions, by Micro Kjeldahl method.<br>The results obtained were summarized as follows:<br>1) The antigenicity of extract from heated pork, beef and mutton boiled at 80°C for 30 minutes remained. In horse meat, the antigenicity was not destroyed completely even at 90°C for 60 minutes.<br>2) The concentration of soluble protein in the pork extract decreased with the increase of boiling tempurature and time. Consequently, the disappearance of the reactivity of heated meat extracts may be due to the decrease of soluble protein.<br>3) It seemed that the discrimination of meat species was possble on the heated mixtured meat products, at adultlation of 10 percent, by using immunological techniques.

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