Identification of Species Origin of Fresh, Cooked and Decomposed Meats Using Brain Antigens

Journal of Food Science and Technology

Volumn 37, Issue 2, 2000, Pages 201-203

  Reddy, P M ^a   Reddy, V S Linga ^a   Rao, Z S ^a   Murthy, G Krishna ^a  

^a Uttar Pradesh Pandit Deen Dayal Upadhayay Pashu Chikitsa Vigyan Vishwavidyalay Evum Go Anusandhan Sansthan   (India)

Author keywords

Adulteration; Cooked meats; Counter immunoelectrophoresis; Double immunodififfusion; Immunoelectrophoresis; Species specific; Thermostable

Indexed keywords

EID: 0345991599     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. Hayden AR (1981) Use of antisera to heat stable antigens of adrenals for species differentiation in thoroughly cooked beef sausages. J Food Sci 46:1810-1813
2. Milgrom F, Tuggac M, Witebsky E (1965) Organ specific antigens of liver, testicle and pituitary. J Immunol 94:157-163
3. Radhakrishna K, Vijaya Rao D, Sharma TR (1989) Characterization of the major component in thermostable muscle proteins. J Food Sci Technol 26:32-38
4. Reddy PM, Mandokhot UV, Chandiramani NK (1990) A comparative study on heated adrenal and IgG for identification of cooked meats of cattle and sheep. J Food Sci Technol 27:221-223
5. Reddy PM, Reddy MG (1995) Immunochemical detection of pork using thermostable muscle antigens. J Food Sci Technol 32:221-223
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7. Sherikar AT, Khot JB, Jaya Rao BM, Pillai SR (1987) Species determination in raw and heat treated meats using serological methods. J Food Sci Technol 24:293-299
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