Detection and partial characterisation of soluble proteins of beef muscle by immunoelectrophoresis in agarose gels

Abstract

Immunoelectrophoresis in agarose gels has been used to detect and partially characterise specific protein precipitin bands of beef proteins (CSP), free of cross-reactions with proteins of pig (PSP) and horse (HSP). Out of the six precipitin bands obtained by reacting CSPs against an anti-CSP antiserum produced by a rabbit, only one band was produced by interaction of the anti-CSP antiserum with PSP and HSP. The other five bands were specific beef muscle soluble proteins. This technique may be useful in detecting the presence of beef in unheated ground meat products.

Detection of chicken meat in raw meat mixtures by a sandwich enzyme immunoassay

“…However, the sarcoplasmic proteins vary both qualitatively and quantitatively, even between closely related species (Scopes, 1968;King & Kurth, 1982;Slattery & Sinclair, 1983;Hoffmann, 1987). Thus, based on our previous work (Casas et al, 1984a(Casas et al, , 1984b(Casas et al, , 1985a(Casas et al, , 1985b on the detection of species-specific muscle soluble proteins by immunoelectrophoresis in agarose gels, we propose to use species-specific polyclonal antibodies against sarcoplasmic extracts, to detect the presence of undeclared meat in unheated meat mixtures.…”

Sandwich ELISA for Detection of Pig Meat in Raw Beef Using Antisera to Muscle Soluble Proteins

“…Whereas the contractile proteins of vertebrates skeletal muscle show a universal similarity, and are often indistinguishable regardless of source, the sarcoplasmic proteins of skeletal muscle vary both qualitatively and quantitatively even between closely related species (10,17,27,28). For this reason and based on previous work carried out in our laboratory (3,4,5,6) on the detection by Immunoelectrophoresis in agarose gels of species-specific muscle soluble proteins on each animal species tested, we propose to use species-specific polyclonal antibodies against sarcoplasmic extracts to detect the presence of undeclared meat in unheated meat mixtures.…”