Assay for the positive identification of species content (beef, pork, poultry) in cooked samples.
This assay is designed to qualitatively determine animal species content in cooked and canned meat, meat products, processed foods and meat and bone meals.
This assay, used in the USDA-FSIS Microbiology Lab Guidebook, is based on antibodies raised to heat-resistant, species specific, muscle-related glycoproteins. These test kits are capable of detecting as little as 1% of meat species content.
|Test format||96 determinations (32 determinations per species).|
|Sample preparation||See instructions for use.|
|Incubation time||3 h|