Serum albumin contents in meat extracts in relation to serological identification of animal species of meats.

Abstract

Serum albumin in the saline extract of meat of cattle, goats, sheep, pigs, horses, dogs and cats was studied in order to use as an antigen for the serological identification of animal species of meat with anti-serum albumin antibody. Although the extract contained various components, it was proved by electrophdiesis that only serum albumin formed an immune precipitate with the antiserum. The serum albumin content in meat extract was estimated by a single radial diffusion method. It was the highest (approx. 1.95 mg/ml in mean value) in pig meat extract, the second highest (approx. 1.0-1.2 mg/ml in mean value) in cattle, goat and dog meat extracts, and the lowest (approx. 0.45-0.65 mg/ml in mean value) in sheep, horse and cat meat extracts. Although it was somewhat variable depending upon the extract examined, it was considered that every extract contained a sufficient amount of serum albumin for the serological identification with anti-serum albumin antibody.