Acta Veterinaria Eurasia
Research Article

DETECTION OF DIFFERENT MEAT SPECIES IN RAW MEAT AND COOKED MEAT PRODUCTS USING ELISA TECHNIQUE

1.

Department of Nutrition and Dietetic, Bandırma Onyedi Eylül University, Faculty of Health Science, Balıkesir, Turkey

2.

İstanbul Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı, 34320, Avcılar, İstanbul

3.

Gıda Kontrol ve Merkez Araştırma Enstitüsü, 16036 Hürriyet, Bursa

Acta Vet Eurasia 2006; 32: 45-52
Read: 302 Downloads: 217 Published: 25 December 2019

Detection of species in meat and meat products is important for consumers. In this study, a total of 410 random samples of meat and meat product samples (65 minced meat, 35 meatball dough 50 sausage dough, 125 Turkish sucuk, 75 salami, 60 sausage), which were collected from Bursa and Istanbul Markets in 2004 and 2005, were analysed. Cattle meat was detected in all 410 samples, chicken meat and horse meat were detected in 85 (20.7 %) and 14 (4.3 %) samples, respectively. It was determined that given information of 67 (16.3 %) of 410 samples were not in line with labels and 79 (19.2 %) of 410 samples were found fraud.

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ISSN 2618-639X EISSN 2619-905X