Determination of papain in raw meat by immunoassay

An antibody raised to papain, a meat tenderising proteolytic enzyme obtained from papaya (Carica papaya), has been used in the development of an enzyme-linked immunoabsorbent assay (ELISA) for the determination of papain in raw meat. Quantitative determinations of papain up to 4 mg/kg of raw meat have been obtained using standard extracts prepared by the exogeneous addition of papain to raw beef. A sample of commercially treated 'tenderised beef' was shown to contain papain at the level of 0·40 mg/kg. In collaboration with a Public Analyst, a papain immunoassay kit has been used to assay 50 samples of beef bought from retail outlets, with a view to monitoring the use of this tenderiser by the meat industry.