Abstract
The authors earlier reported the results of the immunological studies on the source specificity of pork with saline extracts, myoblobin, and actomyosin from pork, beef, and horse meat. The result showed that myoglobin was the most valuable antigen for identification of various types of meat.
In order to further study the applicability of this method to practical identification of various kinds of meat, hemagglutination test with erythrocytes treated with tannic acid was carried out in accordance with Boyden's method with myoglobin antigen from pork, the antigens from the extracts of pork, beef, and horse meat with physiological saline, gamma-globulins extracted from antisera to pork myoglobin, beef myoglobin, and myogloglobin of horse meat.
As a result, hemagglutination was detected, with specificity to species, between pork myoglobin antigen and gamma-globulin extracted from pork myoglobin antiserum, between the extract of pork with physiological saline and gamma-globulin extracted from antiserum of pork myoglobin, between the extract of beef with physiological saline and gamm-globulin extracted from antiserum of beef myoglobin, and between the extract of horse meat with physiological saline and gamma-globulin extracted from antiserum to myoglobin of horse meat, while no hemagglutination was noted between the extracts of these types of meat and gamma-globulins.
From the results as above, it was noted that identification of pork can be carried out with myoglobin using the hemagglutination reaction of erythrocytes treated with tannic acid.
