DETECTION OF SPECIES IN MEAT AND MEAT PRODUCTS USING ENZYME‐LINKED IMMUNOSORBENT ASSAY

Detection of species adulteration in meat products is important for consumer protection and food labeling law enforcement. In this study, samples of 28 fermented sausages; 14 cooked salami; 11 frankfurters; 9 raw meats; 16 raw ground meats and meat balls; 3 pastramis, 2 hams and 5 bacons; 7 cooked meats; and 5 canned products resulting in a total of 100 meat and meat products were analyzed for species determination by enzyme-linked immunosorbent assay test kits prepared with monoclonal antibody technique. Results showed that 11 of 28 fermented sausages (39.2%), 5 of 14 cooked salami (35.7%), 3 of 11 frankfurters (27.2%), 2 of 9 raw meat (22.2%) and 1 of 16 raw ground meat and meat ball (6.2%) samples were found to contain undeclared species. Fermented sausage, cooked salami and frankfurter samples that had been declared as beef only contained poultry meat. Raw meat samples that were declared as beef were determined as horse and deer meat. One meatball sample declared as beef was found to be poultry meat. These results indicate that 22.0% of the samples were not in compliance with Turkish Food Codex violating consumer rights and presenting a potential public health risk. A broad national control program by central authority is required to protect consumers and to prevent unfair competition.

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