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Meat speciation

, : Meat speciation. Nutrition and food science: (111) 5-6

Current techniques are discussed that are used to identify meat species present in meat samples to discern their fitness for use in human foods. Particular attention is given to a simple screening test kit ("Domino 5") for use in quality control procedures by the meat industry. This test is based on agar gel immunodiffusion using dry disc reagents to screen for 5 different mean species (bovine, sheep, pig, horse, and poultry). It is noted that this kit is useful for introducing biology students to immunology.(wz)


DOI: 10.1108/eb059171

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