Thermostable muscle antigens suitable for use in enzyme immunoassays for identification of meat from various species

Abstract

A method for the extraction of thermostable muscle antigens for use in enzyme immunoassays is described. The method yields antigens devoid of contaminating proteins which reduce the adsorption of the antigens on to the plate. The effect of such proteins is stimulated by the addition of gelatin. Gelatin (5 mg ml−1) results in 100% inhibition of the antigen adsorption on to the plate.