The identification of meat species is performed for a variety of reasons, both economic and ethnic, to prevent the substitution of meat with unsuitable or inferior species, or in religious communities where particular meat is proscribed.
A variety of methods, both biochemical and immunological, have been applied to the problem, including electrophoresis, fatty acid patterns, gel diffusion and nephelometry. Enzyme immunoassay (EIA) techniques have also been implemented in the analysis of food and EIA’s based on serum proteins have been developed for meat speciation. The BioKits range of (RAW) Species Identification Test Kits employ the principles of EIA and are sensitive and specific tests designed to aid in the resolution of species content in UNCOOKED meats and meat products.
2.Principle
The BioKits Raw Species Identification Test Kit is a direct, sandwich type enzyme immunoassay consisting of two main procedures:
Sample preparation and extraction: Samples are minced and then extracted using saline solution; followed by dilution prior to the enzyme immunoassay procedure.
Enzyme Immunoassay: A direct, sandwich Enzyme Linked Immunosorbent Assay where Colour development is proportional to the amount of albumin in the extract and a QUALITATIVE estimate of meat species type may be made by visual inspection or using a spectrophotometer or plate reader.
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