Serological Identification of Animal Species of Meat hy a Passive Hemagglutination Inhibition Test Using Cross-Reacting Anti-Serum Albumin Antiserum

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Abstract
Cross-reacting antisera to serum albumins from various animal species were capable of identifying the animal species of meat specifically by a passive hemagglutination inhibition test, though goat and sheep meats could not be differentiated from each other. A passive hemagglutination reaction between anti-serum albumin antiserum and its homologous sensitized sheep red blood cells was inhibited by homologous meat extract. Inhibition was observed even at 0.01% concentration (55-56 dilution) of meat extract. The degree of inhibition was in direct proportion to the concentration of the inhibitor. Weak degrees of cross-reactions were observed with high concentration (over 4%) of the inhibitors. A rather high degree of cross-reaction was found between goat and sheep meats. The inhibition test was found to be sensitive enough to detect adulterants added to the samples to 0.2% at least.

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