Species identification of meat products by ELISA

被引：58

作者：

Giovannacci, I ^{[1
]}

Guizard, C ^{[1
]}

Carlier, M ^{[1
]}

Duval, V ^{[1
]}

Martin, JL ^{[1
]}

Demeulemester, C ^{[1
]}

机构：

[1] CTSCCV, F-94700 Maisons Alfort, France

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2004年 / 39卷 / 08期

关键词：

beef; egg; milk; mutton; pork; poultry; speciation;

D O I：

10.1111/j.1365-2621.2004.00859.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

ELISA methods used in this study are proved to detect low contents of animal species (pork, beef, sheep and poultry), even in highly processed foods. They present the advantages of being robust, cheap and easy to perform. Nevertheless, F factors, determining the threshold values of the test, need to be validated for each species.

引用

页码：863 / 867

页数：5

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