Comparison of identification of meat species of unheated meats by immunological method thin layer isoelectric focusing and high performance liquid chromatography
Kitada, Y.; Tomita, S.; Shimada, Y.; Ikeda, Y.; Shiokawa, T.
Journal of Japanese Society of Food Science and Technology 37(5): 383-389
Three methods, i.e., immunological method, thin layer isoelectric focusing and high performance liquid chromatography (HPLC), for the identification of the unheated meat species were compared. Three methods were species-specific and immunological method was especially highly sensitive. However, the hen antiserum reacted with duck cut and yolk of immunological method. Horse meat and chicken mixed in chopped meat could not be identified by thin layer isoelectric focusing. Horse meat could not be identified by HPLC. HPLC method was able to analyse the mixed ratio of beef and pork. Eleven commercial chopped meats, and 4 commercial and 1 home made hamburger patty were examined. As the result, one chopped meat labelled as containing only beef and one hamburger patty were shown to contain horse meat by immunological method.