Monoclonal Antibodies Specific to Cooked Meats
- Detailed Technology Description
- The present invention is drawn to antibodies: monoclonal antibodies orfragments that bind to soluble heat-denatured or heat-degraded meatproteins, as well as to methods for making such antibodies and their uses. Theantibodies are capable of meat species identification in raw and cooked meatsand thus find use in the detection of species substitution in meats.Additionally, the monoclonal antibodies are useful as an indicator of end-pointtemperature for cooked meats. Kits containing the antibodies are also provided.Monoclonal antibodies tested to date include pork (raw and cooked), othermammalian meats (5 species) and poultry (turkey and chicken).
- *Abstract
-
Overview
Widespread meat species adulteration has been discovered, particularly among
heat-processed meat products and retail meat markets. Such adulteration can
have serious health consequences. These antibodies are capable of meat
species identification in raw and cooked meats and thus can find use in the
detection of species substitution in meats. Additionally, the monoclonal
antibodies are useful as an indicator of end-point temperature for cooked
meats. Kits containing the antibodies are also provided. This technology has
the following potential applications:
• Meat industry
• Food industry
• Meat/food product quality control
• Regulatory control
• Commercial ELISA kits
Advantages
• Quick and inexpensive meat speciation
• Determination of endpoint temperature in cooked meats
• Monoclonal antibodies are more consistent than polyclonals
• Better potential for mass production than current methods
- Country/Region
- USA
