Methodology for meat species identification: A review

This review covers methods available for the recognition of the species of animal whose meat is present in raw materials or meat products. Isolation of species-specific proteins is cumbersome; however, isoelettric focusing followed by recognition of the pattern of protein bands is particularly effective for speciation. Immunoassay has been established as a powerful technique for the determination of food protein analytes in suitable extracts of unresolved mixtures. Simple immunodiffusion using antisera to serum proteins is sufficient to provide a check on the identity of suspect raw samples; routine control would involve extensive sampling programmes. Enzyme-linked immunosorbent assay procedures are also appropriate, but attempts to quantify individual meat species in mixtures have not been successful due to the variability of residual blood levels. Species identification in heat-processed meat products is hindered by progressive denaturation of the protein markers, leading to loss of solubility and antigenicity; the effects of heating can be minimised by a judicious choice of analyte and its solubilisation by renaturation.