Detection of pork in processed meat: Experimental comparison of methodology

Abstract

Four different methods were compared to detect pork in processed meats. These included: analysis of meat fat by high performance liquid chromatography (HPLC) for triglycerides (TGs) and by gas chromatography (GC) for fatty acids; and analysis of meat proteins by enzyme-linked immunosorbent assay (ELISA), and of ophidine dipeptides by HPLC. Low levels of pork in processed meats can be detected by either fat or protein analysis; fat analysis can also be used for all food products that contain pork fat. TG analysis is more reliable than fatty acid analysis using C20:2 as a marker; however, the GC method is simpler, faster and requires less sample preparation. Both TG and GC methods can detect levels as low as 2% pork in processed meat. In the ELISA technique, crude preparations of sheep-antipig antiserum can detect low levels (2%) of pork in beef or mutton samples heated at 70, 100 and 120°C. The analysis of ophidine dipeptides can also detect low levels (2–5%) of pork in heated/processed meats; however, this method was not tested for differences in sex, breed, diet and muscle type.