Quantitative Detection of Horse Contamination in Cooked Meat Products by ELISA

2018 ◽  
Vol 101 (3) ◽  
pp. 817-823 ◽  
Author(s):  
Cortlandt P Thienes ◽  
Jongkit Masiri ◽  
Lora A Benoit ◽  
Brianda Barrios-Lopez ◽  
Santosh A Samuel ◽  
...  
Keyword(s):  
Sandwich Elisa ◽  
Meat Products ◽  
Rapid Test ◽  
Cross Reactivity ◽  
Quantitative Detection ◽  
Analytical Sensitivity ◽  
Horse Meat ◽  
Analytical Range ◽  
Cooked Meat ◽  
Cooked Meat Products

Abstract Concerns about the contamination of meat products with horse meat and new regulations for the declaration of meat adulterants have highlighted the need for a rapid test to detect horse meat adulteration. To address this need, Microbiologique, Inc., has developed a sandwich ELISA that can quantify the presence of horse meat down to 0.1% (w/w) in cooked pork, beef, chicken, goat, and lamb meats. This horse meat authentication ELISA has an analytical sensitivity of 0.000030 and 0.000046% (w/v) for cooked and autoclaved horse meat, respectively, and an analytical range of quantitation of 0.05–0.8% (w/v) in the absence of other meats. The assay is rapid and can be completed in 1 h and 10 min. Moreover, the assay is specific for cooked horse meat and does not demonstrate any cross-reactivity with xenogeneic cooked meat sources.

scholarly journals Quantitative Detection of Chicken and Turkey Contamination in Cooked Meat Products by ELISA

2019 ◽  
Vol 102 (2) ◽  
pp. 557-563 ◽  
Author(s):  
Cortlandt P Thienes ◽  
Jongkit Masiri ◽  
Lora A Benoit ◽  
Brianda Barrios-Lopez ◽  
Santosh A Samuel ◽  
...  
Keyword(s):  
Meat Products ◽  
Rapid Test ◽  
Cross Reactivity ◽  
Quantitative Detection ◽  
Analytical Sensitivity ◽  
Common Food ◽  
Sheep Meat ◽  
Cooked Meat ◽  
Cooked Meat Products

Abstract Background: Concerns about the contamination of meat products with undeclared meats and new regulations for the declaration of meat adulterants have established the need for a rapid test to detect chicken and turkey adulteration. Objective: To address this need, Microbiologique, Inc. has developed an ELISA that can quantify the presence of chicken and turkey down to 0.1% (w/w) in cooked pork, horse, beef, goat, and lamb meats. Results: This chicken/turkey authentication ELISA has an analytical sensitivity of 0.000037% and 0.000048% (w/v) for cooked andautoclaved chicken, respectively, and an analyticalrange of quantitation of 0.025–2% (w/v), in the absence of other meats. The assay cross-reacts with cooked duck and pheasant but does not demonstrate any cross-reactivity with cooked pork, horse, beef, goat, and lamb meats, egg, or common food matrixes. Conclusions: The assay is rapid, can be completed in 70 min, and can detect a 0.1% level of meat adulteration. Highlights: The Microbiologique Cooked Chicken/TurkeyELISA can quantitate cooked chicken/turkey in the presence of pork, horse, chicken, goat, or sheep meat to 0.1% (w/w) and is not affected by common food matrixes.

scholarly journals Quantitative Detection of Pork Contamination in Cooked Meat Products by ELISA

2018 ◽  
Vol 101 (3) ◽  
pp. 810-816 ◽  
Author(s):  
Cortlandt P Thienes ◽  
Jongkit Masiri ◽  
Lora A Benoit ◽  
Brianda Barrios-Lopez ◽  
Santosh A Samuel ◽  
...  
Keyword(s):  
Validation Study ◽  
Sandwich Elisa ◽  
Meat Products ◽  
Quantitative Detection ◽  
Elisa Assay ◽  
Analytical Sensitivity ◽  
Sandwich Elisa Assay ◽  
Analytical Range ◽  
Cooked Meat ◽  
Cooked Meat Products

Abstract Recent news of many cases of adulteration of meats with pork has bolstered the need for a way to detect and quantify the unwanted contamination of pork in other meats. To address this need, Microbiologique, Inc. has produced a sandwich ELISA assay that can rapidly quantify the presence of pork in cooked horse, beef, chicken, goat, and lamb meats. We carried out a validation study and showed that this assay has an analytical sensitivity of 0.00014 and 0.00040% (w/v) for cooked and autoclaved pork, respectively, and an analytical range of quantitation of 0.05–3.2% (w/v) in the absence of other meats. The assay can measure pork contamination down to 0.1% (w/w) in the presence of cooked horse, beef, chicken, goat, and lamb meats. The assay is quick and can be completed in 1 h and 10 min.

Quantitative Detection of Beef Contamination in Cooked Meat Products by ELISA

2019 ◽  
Vol 102 (3) ◽  
pp. 898-902 ◽  
Author(s):  
Cortlandt P Thienes ◽  
Jongkit Masiri ◽  
Lora A Benoit ◽  
Brianda Barrios-Lopez ◽  
Santosh A Samuel ◽  
...  
Keyword(s):  
Meat Products ◽  
Rapid Test ◽  
Quantitative Detection ◽  
Analytical Sensitivity ◽  
Common Food ◽  
Sheep Meat ◽  
Analytical Range ◽  
Cooked Meat ◽  
Cooked Meat Products

Abstract Background: Concerns about the contamination of meat products with undeclared meats, and new regulations for the declaration of meat adulterants have established the need for a rapid test to detect beef adulteration to 0.1% sensitivity. Objective: To address this need, Microbiologique, Inc. has developed an ELISA that can quantify the presence of beef down to 0.1% (w/w) in cooked pork, horse, chicken, goat, and sheep meat. Results: The beef-authentication ELISA has an analytical sensitivity of 0.00022 and 0.00012% (w/v) for cooked and autoclaved beef, respectively, and an analytical range of quantitation of 0.025 to 2% (w/v), in the absence of other meats. Moreover, the assay is specific for cooked beef and does not cross react with common food matrixes. Conclusions: The assay is rapid, can be completed in 70 min, and can detect a 0.1% level of meat adulteration. The assay is an improvement over a previous U.S. Department of Agriculture’s tested assay, which is sensitive to 1% adulteration and takes 2.5–3 h to complete. Highlights: The Microbiologique Cooked Beef ELISA can quantitate cooked beef in the presence of pork, horse, chicken, goat, and sheep meat to 0.1% (w/w) and is not affected by common food matrixes.

Quantitative Detection of Poultry in Cooked Meat Products

2006 ◽  
Vol 70 (9) ◽  
pp. C586-C593 ◽  
Author(s):  
Nikola Djurdjevic ◽  
Shyang-Chwen Sheu ◽  
Yun-Hwa P. Hsieh
Keyword(s):  
Meat Products ◽  
Quantitative Detection ◽  
Cooked Meat ◽  
Cooked Meat Products

Detection of Beef, Sheep, Deer, and Horse Meat in Cooked Meat Products by Enzyme-Linked Immunosorbent Assay

1992 ◽  
Vol 75 (3) ◽  
pp. 572-576 ◽  
Author(s):  
Connie D Andrews ◽  
Ronald G Berger ◽  
Richard P Mageau ◽  
Bernard Schwab ◽  
Ralph W Johnston
Keyword(s):  
Test Performance ◽  
Meat Product ◽  
Meat Products ◽  
Enzyme Linked Immunosorbent Assay ◽  
Aqueous Extracts ◽  
Horse Meat ◽  
Canned Meat ◽  
Detection Capabilities ◽  
Cooked Meat ◽  
Cooked Meat Products

Abstract Enzyme-linked Immunosorbent assays (ELISAs) are described for the detection of mutton, beef, horse meat, and venison In cooked meat products. They represent an expansion of the species detection capabilities of previously described ELISAs for the detection of pork and poultry In cooked foods. These double antibody sandwich ELISAs recognize heat-resistant antigens in simple aqueous extracts of cooked meat products. Tests on laboratory-prepared and commercially cooked meat products accurately differentiated all tested meat components. However, some canned baby food meats and one canned meat product did not react in any of these ELISAs. Sensitivity of the assays was 0.13% or greater in tests of diluted cooked extract mixtures. No product Ingredients were found that interfered with test performance.

scholarly journals Quality of Cooked Ground Beef Extended with Defatted Peanut Meal1

1981 ◽  
Vol 8 (1) ◽  
pp. 31-35 ◽  
Author(s):  
Esam M. Ahmed ◽  
Roger L. West
Keyword(s):  
Meat Products ◽  
Peanut Meal ◽  
Ground Meat ◽  
Shearing Force ◽  
Sensory Acceptability ◽  
Beef Products ◽  
Cooked Meat ◽  
Freezing Storage ◽  
Cooked Meat Products

Abstract Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at −18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products. Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.

Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products

Meat Science ◽  
2017 ◽  
Vol 131 ◽  
pp. 196-202 ◽  
Author(s):  
Josef Kameník ◽  
Alena Saláková ◽  
Věra Vyskočilová ◽  
Alena Pechová ◽  
Danka Haruštiaková
Keyword(s):  
Sodium Chloride ◽  
Meat Products ◽  
Sodium Content ◽  
Sensory Attributes ◽  
Cooked Meat ◽  
Cooked Meat Products

A reliable and sensitive LCMS-IT-TOF method coupled with accelerated solvent extraction for the identification and quantitation of six typical heterocyclic aromatic amines in cooked meat products

2015 ◽  
Vol 7 (21) ◽  
pp. 9274-9280 ◽  
Author(s):  
Yun-fu Ouyang ◽  
Hai-bo Li ◽  
Hong-bing Tang ◽  
Yi Jin ◽  
Gui-ying Li
Keyword(s):  
Solvent Extraction ◽  
Aromatic Amines ◽  
Ion Trap ◽  
Meat Products ◽  
Accelerated Solvent Extraction ◽  
Heterocyclic Aromatic Amines ◽  
Tandem Mass ◽  
Tandem Mass Spectrometric ◽  
Cooked Meat ◽  
Cooked Meat Products

A liquid chromatography-ion trap-time of flight tandem mass spectrometric assay coupled with accelerated solvent extraction was developed to identify and quantify six heterocyclic aromatic amines.

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