Development and Validation of a Rapid Test System for Detection of Pork Meat and Collagen Residues

Meat Sci. 2016 Nov;121:397-402. doi: 10.1016/j.meatsci.2016.07.006. Epub 2016 Jul 11.

Abstract

Mislabeling, contamination, and economic adulteration of meat products with undeclared pork tissues are illegal under regulations promulgated by numerous regulatory agencies. Nonetheless, analysis of the European meat industry has revealed pervasive meat adulteration, necessitating more extensive application of meat authentication testing. As existing methods for meat speciation require specialized equipment and/or training, we developed a detection system based on a lateral flow device (LFD) assay format capable of rapidly (~35min) identifying porcine residues derived from raw meat, cooked meat, and gelatin down to 0.01%, 1.0%, and 2.5% contamination, respectively. Specificity analysis revealed no cross-reactivity with meat derived from chicken, turkey, horse, beef, lamb, or goat. Comparison with a commercial ELISA kit and PCR method revealed similar if not improved sensitivity, with the added feature that the LFD-based system required considerably less time to perform. Accordingly, this test system should aid the food industry and food control authorities in monitoring for adulteration with pork.

Keywords: Adulteration; Gelatin; Lateral flow device (LFD); Meat; Polyclonal antibodies; Pork.

Publication types

  • Validation Study

MeSH terms

  • Animals
  • Cattle
  • Chickens
  • Collagen / analysis*
  • Cooking
  • Enzyme-Linked Immunosorbent Assay
  • Food Analysis*
  • Food Contamination / analysis*
  • Food Quality
  • Gelatin / chemistry
  • Horses
  • Limit of Detection
  • Polymerase Chain Reaction
  • Red Meat / analysis*
  • Sensitivity and Specificity
  • Sheep
  • Swine
  • Turkeys

Substances

  • Gelatin
  • Collagen