An improved, rapid, ELISA technique for detection of pork in meat products
1989
Ayob, M.K. | Ragab, A.A. | Allen, J.C. | Farag, R.S. | Smith, C.J.
The demand for analysts to determine the purity, quality and safety of food products is increasing. Adulteration of meat products with meat from other species is a particular problem. Determination of species of origin is possible using immunological assays. This paper reports a novel approach to the problem and discusses improvements and modifications of such immunologically based assays. These increase the sensitivity to 10 mg g-1 of the adulterant species (pork) and permit automation and standardisation of the assay, increasing the reliability and rapidity compared with other methods.
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