DETECTION OF PORK IN SOME MEAT PRODUCTS

Trials for diagnosis of meat species in meat products were carried out since long time. Ostertage (1934) recommended three methods for differentiation of animal proteins; the complpment fixation test, anaphylactic test and precipitation reaction. Pike and Sulkin (1957); Mullor et al. (1958) and Poli et al. (1977) used an agar diffusion technique for detection of meat adulteration; while Herran and Melton (1961) used animal serum and meat extract of the same species for the same aim. Kaiser et al. (1980a) and Swart and Wilks (1982) used isoelectric focusing and agar-gel immunodiffusion methods for detection of meat species in different mixtures. For detection of pork in meat products Cook and Sturgean (1966), used gas chromatography; while Ozawa et al. (1969); used the Ouchterlony's gel diffusion method for differentiation between pork, beef, mutton, horse, rabbit and tuna meats. Mark et al. (1986) used a pork Rapid Identification method (PRIME) for detection of pork in any raw whole or ground formulated meat products. In Egypt pork as cheap kind of meat can be introduced in some meat products for adulteration and falsification, although consumption of pork is forbidden in Islam. Therefore, this work was planned to detect presence of pork in prepared raw meat for kabab, kofta and raw butcher's, sausage produced and sold at some poor districts in Cairo.