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Use of Antisera to Heat‐Stable Antigens of Adrenals for Species Identification in Thoroughly Cooked Beef Sausages

Use of Antisera to Heat‐Stable Antigens of Adrenals for Species Identification in Thoroughly... ABSTRACT Rabbit antisera to heat‐stable antigens of equine, porcine, ovine and avian (turkey and chicken) kidney/adrenals were used in agar‐gel diffusion experiments to detect the presence of flesh from these species in thoroughly cooked beef sausages adulterated at the 10,5 and 1% levels. Mammalian adrenal antigens were detected in beef sausages at the 5% level; avian kidney/adrenal antigens were detected at the 10% level of adulteration. Species cross reactivity was observed between bovine and ovine adrenals antigens and between turkey and chicken kidney/adrenal antigens. This method can be used to determine species of origin of thoroughly cooked beef sausages. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Use of Antisera to Heat‐Stable Antigens of Adrenals for Species Identification in Thoroughly Cooked Beef Sausages

Journal of Food Science , Volume 46 (6) – Nov 1, 1981

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References (10)

Publisher
Wiley
Copyright
Copyright © 1981 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1981.tb04492.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Rabbit antisera to heat‐stable antigens of equine, porcine, ovine and avian (turkey and chicken) kidney/adrenals were used in agar‐gel diffusion experiments to detect the presence of flesh from these species in thoroughly cooked beef sausages adulterated at the 10,5 and 1% levels. Mammalian adrenal antigens were detected in beef sausages at the 5% level; avian kidney/adrenal antigens were detected at the 10% level of adulteration. Species cross reactivity was observed between bovine and ovine adrenals antigens and between turkey and chicken kidney/adrenal antigens. This method can be used to determine species of origin of thoroughly cooked beef sausages.

Journal

Journal of Food ScienceWiley

Published: Nov 1, 1981

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