Monoclonal antibodies specific to cooked meats From: Emerging Food R&D Report | Date: May 1, 1998 | COPYRIGHT 1998 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information) Copyright information

Widespread meat species adulteration has been found, particularly among heat-processed products. This adulteration can have serious health consequences. Preventing meat product adulteration is important in terms of maintaining consumer health and food safety. Additionally, federal, state and local governments mandate and monitor the accurate labeling of meat products. Researchers at Auburn University (Department of Nutrition and Food Science, 356 Spidle Hall, Auburn, AL 36849) have developed antibodies, monoclonal antibodies or their fragments that bind to soluble heat-denatured or ...

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