PROCEDURES FOR THE DETECTION OF UNWANTED INGREDIENTS IN MEAT-PRODUCTSWITH REGARD TO BOVINE SPONGIFORM ENCEPHALOPATHY (BSE) .1. ENZYMATIC ANALYSIS OF CHOLESTERIN - A RAPID PROCEDURE FOR THE DETECTION OF CENTRAL NERVOUS-TISSUE

The analysis of the cholesterol content by means of an enzymatic-spect rophotometric procedure facilitates the detection of brain-addition as low as 2 % in cooked sausages (frankfurter type). A cholesterol conte nt of 140 mg/100g wet matter was determined as detection limit for a g iven statistical security of 99.9 %. Advantages of the procedure: offi cially accepted, low expenditure of analytical time, cost and instrume ntation, low degree of analytical difficulty, sufficient analytical pr ecision and accuracy. Draw back of the procedure: low specificity with regard to cholesterol containing ingredients like yolk and liver and 3-beta-hydroxylated sterines of vegetable origin. The enzymatic-spectr ophotometric cholesterol analysis is thus characterized as a rapid pro cedure. It can be recommended for the detection of suspicious samples in the scope of official food control. Information about a suitable re ference procedure of high-specificity will be given in the next commun ication.