Identification of meat species in cooked meat food: Comparison among electroforetic and immuno-assay techniques

The ELISA (Enzymatic Linked Immunosorbent Assay) and Isoelectrofocusing (IE F) techniques were compared as regards to identification of species in cook ed meat products. Samples prepared in a model system or from commercial pro ducts were analyzed. Isoelectric focusing is a responsive technique based o n typical miofibrillar protein pattern in a pH gradient gel, that requires experience for interpretation. It has however the advantage of producing a half-quantitative response. ELISA furnishes results more simple to interpret and it requires cheaper in struments. This immuno-enzymatic method gives positive response even for lo w percentages (1%). Both methods are reliable in order to identify animal species in cooked mea t products as long as all steps of analysis were standardized.