Sensitive Monoclonal Antibody-based Sandwich ELISA for the Detection of Porcine Skeletal Muscle in Meat and Feed Products

Authors

  • Lihua Liu,

    1. Authors Liu, Dorsey, and Hsieh are with Dept. of Nutrition, Food and Exercise Sciences, Florida State Univ., Tallahassee, FL 32306-1493. Author Chen is with Inst. of Agricultural and Environmental Research, Tennessee State Univ., Nashville, Tenn. Direct inquiries to author Hsieh (E-mail: yhsieh@mailer.fsu.edu).
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  • Fur-Chi Chen,

    1. Authors Liu, Dorsey, and Hsieh are with Dept. of Nutrition, Food and Exercise Sciences, Florida State Univ., Tallahassee, FL 32306-1493. Author Chen is with Inst. of Agricultural and Environmental Research, Tennessee State Univ., Nashville, Tenn. Direct inquiries to author Hsieh (E-mail: yhsieh@mailer.fsu.edu).
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  • Jodee L Dorsey,

    1. Authors Liu, Dorsey, and Hsieh are with Dept. of Nutrition, Food and Exercise Sciences, Florida State Univ., Tallahassee, FL 32306-1493. Author Chen is with Inst. of Agricultural and Environmental Research, Tennessee State Univ., Nashville, Tenn. Direct inquiries to author Hsieh (E-mail: yhsieh@mailer.fsu.edu).
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  • Yun-Hwa Peggy Hsieh

    1. Authors Liu, Dorsey, and Hsieh are with Dept. of Nutrition, Food and Exercise Sciences, Florida State Univ., Tallahassee, FL 32306-1493. Author Chen is with Inst. of Agricultural and Environmental Research, Tennessee State Univ., Nashville, Tenn. Direct inquiries to author Hsieh (E-mail: yhsieh@mailer.fsu.edu).
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ABSTRACT:

A monoclonal antibody-based sandwich enzyme-linked immunosorbent assay (ELISA) was developed for the sensitive detection of porcine skeletal muscle in raw and heat-processed meat and feed products. Heat treatment of meat samples up to 132 °C for 2 h did not affect the assay performance. The assay uses a pair of monoclonal antibodies (MAbs 8F10 and 5H9) specific to skeletal muscle troponin I (TnI). MAb 8F10, reacting to mammalian TnI, is the capture antibody and the biotin-conjugated MAb 5H9, specific to porcine TnI, the detection antibody. The sandwich ELISA is able to detect 0.05% (w/w) of laboratory-adulterated pork in chicken, 0.1% (w/w) pork in beef mixtures, 0.05% (w/w) pork meal in soy-based feed, and 1% commercial meat and bone meal (MBM), containing an unknown amount of pork, in soy-based feed. This new assay provides a rapid and reliable means to detect the contamination of meat and feed products with trace amounts of porcine muscle tissue to ensure product quality and safety.

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