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Detection of specific bovine proteins in heat-processed meat product using rabbit antiserum

The aim of the study was to obtain rabbit serum against proteins from heat-processed bovine muscle tissue. The immunogen was prepared by extracting a homogenate of beef muscle tissue and subsequent heat processing at 75, 100 and 121 o C. Electrophoretic comparison of the heat-processed and non-processed extracts revealed denaturation of almost all proteins except those with the molecular weight of 34–38 kD. After centrifugation, condensation and heat processing the extract was subjected to gel chromatography on a column with Sephadex G 75. For rabbit immunisation a fraction from the first elution peak was used. Only one precipitation line could be found when the quality control of antibody production as well as sample analysis were carried out by immunodiffusion precipitation on agarose gel. The using of the immune serum revealed the presence of bovine proteins. In model samples of mixtures (1 = beef and pork; 2 = beef and mutton and deer meat; 3 = beef and canine meat) beef was detected if present at concentrations of 5, 10 and 2%, respectively.