[Preparation of reactants for the detection of proteins from different animal species by immunodiffusion]

Qualitative identification of fresh ground meat samples of beef, sheep, pork, horse and rabbit has been made by the double agar gel diffusion test (method of Ouchterlony) and by immunoelectrophoresis. The reagents used were: 1) Antigens: saline meat extracts from different animal species, saline meat mixture extracts and whole sera from the different animal species. Meat extracts and sera were controlled by electrophoresis and the amounts of protein were estimated by the method of Lowry; 2) Antibodies: multivalent antisera anti-bovine, anti-ovine, anti-porcine and anti-equine, were obtained by immunization of rabbits with an emulsion of 1 vol of whole serum and 1 vol of Freund complete adjuvant; anti-rabbit serum was obtained by immunization of rats; antisera were controlled by the double agar gel diffusion test and by immunoelectrophoresis. To remove cross-reacting antibodies, when it was necessary, antisera were adsorbed.