30C-14 |
Development and characterization of monoclonal antibody specific to meats from livestock |
S. S. C. SHEU1, M. J. Lee1, Y. Y. Lien2, and E. T. Liaw1. (1) Department of Food Science, National Pingtung University of Science and Technology, 1, Hseuh Fu Road, Neipu, Pingtung, 91201, Taiwan, (2) Department of Veterinary Medicine, National Pingtung University of Science and Technology, Taiwan Fraudulent substitution of expensive meat with cheaper meat or addition of undeclared species in meat products may cause concerns for consumer protection and other economic reasons. Adulteration of undeclared meat tissue may also impose a potential health hazard if the meat is inadequately heated to reach the respective required internal temperatures. Therefore, effective and efficient analytical methods are required to detect meat adulteration. The objective of present study is to develop monoclonal antibodies (MAbs) that can be used in an enzyme-linked immunosorbent assay (ELISA) for detection of meats from livestock in cooked poultry products. Saline (0.85% NaCl) extract of heat-treated (100 C, 20min) beef muscle protein was used to immunize mice for the production of MAbs. These antibodies were tested against protein extracts from cooked and raw beef, pork, lamb, chicken, duck, turkey and ostrich by indirect noncompetitive ELISA. The developed MAbs were further characterized through isotyping, titer determination, adulteration detection and cooking endpoint temperature differentiation. One MAb, 8G9, could react with cooked meat extracted from three livestock species (beef, pork and lamb) but did not react with cooked poultry meats (chicken, duck, turkey and ostrich). Another MAb, 9G12, was able to distinguish uncooked meats from cooked meats. Both MAbs were IgM class antibodies. Moreover, MAb 8G9 could detect 3% of cooked beef and 2% of cooked pork in chicken. MAb 9G12 could significantly differentiate the cooking endpoint temperature for pork and chicken processed at 70-75 C. These results suggested that MAb 8G9 might be used in a single screening test to detect the presence of three nonpoultry meat adulterants in cooked poultry products. And MAb 9G12 might be a useful tool to see if the meat products are sufficiently cooked.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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