Abstract
The authors earlier reported the results of the immunological studies on the source specificity of pork with the saline extracts and myoglobin from pork, beef, and horse meat.
1. The actomyosin antigen was prepared out of pork in accordance with the immunological method proposed by Knieriem.
2. Presence of two types of antigen-antibody systems were noted in the actomyosin antigen from pork in “the shape of the field of precipitation reaction” on the basis of the results of tests carried out in accordance with the stratifying method of the precipitation reaction.
3. The study with electrophoresis turned out that there were two peaks in the findings with the actomyosin antigen from pork.
4. Although presence of two types of antigen systems was noted with actomyosin from pork in accordance with the method of Ouchterlony, cross reactions were noted between the pork actomyosin and beef actomyosin, and between the pork actomyosin and horse meat actomyosin. It was, therefore, concluded that the actomyosin antigen would not be adequate as the antigen to be used for immunological identification of pork.
