Counter immunoelectrophoresis: a simple method for the detection of species-specific muscle proteins in heat-processed products

Abstract

Counter immunoelectrophoresis (CIE) was used for the detection of species-specific muscle proteins in food products. This technique allowed the detection of pork, beef, poultry, or and kangaroo meats in heat-processed products at concentrations below 1.5%. CIE is based on the use of species-specific polyclonal antibodies prepared by immunisation of rabbits with heat-stable antigens extracted from visibly fat-free muscular tissue heated to 75°C, 100°C, or 120°C for 30 minutes. Adulterations in terms of declared product compositions were demonstrated by this method in 7 of the 50 tested commercial products.

Keywords

• counter-immunoelectrophoresis
• muscle protein
• thermostable antigen
• antiserum
• heat-processed meat products