PROCEDURES FOR THE DETECTION OF UNWANTED INGREDIENTS IN MEAT-PRODUCTSWITH REGARD TO BOVINE SPONGIFORM ENCEPHALOPATHY (BSE)

A procedure is presented which facillitates the highly specific detect ion of central nevrous system in meat products. This procedure employs poly- or mono-clonal antibodies against the neuron specific enolase a fter fat and protein extraction, SDS gel electrophoresis and western b lot. This, the addition of central nervous tissue in meat products can be detected with high specificity. So far, contents of bovine brain a s low as 0,25% were detected in cooked sausages of the frankfurter and liverwurst type.