Species identification of meat products by ELISA |
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| Authors: | Inè s Giovannacci,Cé cile Guizard,Martine Carlier,Valé rie Duval,Jean-Luc Martin,& Claude Demeulemester |
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| Affiliation: | CTSCCV (Centre technique de la Salaison, de la Charcuterie et des Conserves de Viandes) 7, avenue du Général De Gaulle –94700 Maisons-Alfort, France |
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| Abstract: | ELISA methods used in this study are proved to detect low contents of animal species (pork, beef, sheep and poultry), even in highly processed foods. They present the advantages of being robust, cheap and easy to perform. Nevertheless, F factors, determining the threshold values of the test, need to be validated for each species. |
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| Keywords: | Beef egg milk mutton pork poultry speciation |
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