IDENTIFICATION OF ANIMAL SPECIES IN MEAT- PRODUCTS

ELISA allows beef and pork meat identification in raw and pasteurized pastes but not in sterilized pastes. Electrophoresis shows that DNA fr om raw and pasteurized pastes is denatured into variable size fragment s and that DNA from sterilized pastes is cleaved in small fragments : therefore the different thermal treatments of products are distinguish ed. DNA hybridization allows beef or pork detection in raw, pasteurize d and sterilized products. Pork, beef, horse and rabbit DNAs are easil y identified. Beef and mutton DNAs cross react.