Aboul Wafa, A., I, E. (2002). Detection of Adulteration of Minced Beef Meat with Lard and Pork Meat Using some Molecular and Immunological Techniques. Journal of High Institute of Public Health, 32(4), 873-890. doi: 10.21608/jhiph.2002.205148
Azza M. Aboul Wafa; El-Agamy E. I. "Detection of Adulteration of Minced Beef Meat with Lard and Pork Meat Using some Molecular and Immunological Techniques". Journal of High Institute of Public Health, 32, 4, 2002, 873-890. doi: 10.21608/jhiph.2002.205148
Aboul Wafa, A., I, E. (2002). 'Detection of Adulteration of Minced Beef Meat with Lard and Pork Meat Using some Molecular and Immunological Techniques', Journal of High Institute of Public Health, 32(4), pp. 873-890. doi: 10.21608/jhiph.2002.205148
Aboul Wafa, A., I, E. Detection of Adulteration of Minced Beef Meat with Lard and Pork Meat Using some Molecular and Immunological Techniques. Journal of High Institute of Public Health, 2002; 32(4): 873-890. doi: 10.21608/jhiph.2002.205148
Detection of Adulteration of Minced Beef Meat with Lard and Pork Meat Using some Molecular and Immunological Techniques
2Department of Dairy Science & Technology Faculty of Agriculture, Alexandria University, Egypt
Abstract
Detection of pork meat or lard in food as adulterants is of considerable importance nd interest in many parts of the world. This study was carried out to evaluate some traditional as well as recent methods being used in food analysis in order to detect pork meat or lard in beef meat. The traditional techniques include Amino and Fatty acids analyses, but the recent techniques were Polyacrylamide Gel Electrophoresis and Enzyme Linked Immunosorbent Assay (ELISA]. Raw and cooked beef meat admixtures contained 1, 5 and 10% of pork meat were subjected to analyses using the above mentioned techniques. Gas liquid chromatograph IGLC] analysis of fatty acids showed that beef meat fat contained high level of both palmitic acid [C16:0] and stearic acid [C 18:0]. Whereas pork [lard] had high levels of linoleic acid [C 18:2] as well as Eicosinic acid [C20:0]. Amino acids analyses were not clear method for the detection of adulteration due to the absence of clear difference in amino acids composition. Polyacrylamide-Gel-Electrophoresis of raw and cooked beef-pork admixtures showed that the electrophoretic pattern of pork meat had unique proteins, therefore the presence of these proteins in beef admixtures can be used as a parameter for detection of adulteration. This method is useful to detect pork if its ratio is 5% or more. On the contrary the sensitivity of ELISA technique to detect the presence of pork meat beef blends lies at concentration of 1% pork.
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