Comparison of ELISA and PCR Assays for Detection of Pork Adulteration in Halal-Labelled Beef Products

نویسندگان
Aprilia , P. ID 1
Ummami , R. ID 2
Airin , C.M. ID 3
Aziz , F. ID 4
Astuti , P. ID 5

1 Veterinary Technology Program, Bioresource Technology and Veterinary Department, Vocational Collage, Universitas Gadjah Mada, Yogyakarta, Indonesia

2 Veterinary Technology Program, Bioresource Technology and Veterinary Department, Vocational Collage, Universitas Gadjah Mada, Yogyakarta, Indonesia

3 Department of Physiology, Faculty of Veterinary Medicine, Universitas Gadjah Mada, Yogyakarta, Indonesia

4 Veterinary Technology Program, Bioresource Technology and Veterinary Department, Vocational Collage, Universitas Gadjah Mada, Yogyakarta, Indonesia

5 Department of Physiology, Faculty of Veterinary Medicine, Universitas Gadjah Mada, Yogyakarta, Indonesia

doi
10.18502/jfqhc.9.2.10648
چکیده

Background: Food adulteration with pork in processed beef products is one of the most serious issues in a food sector in a Muslim-majority country since it is related to religious food ethics regarding the halal products. The goal of this research is to test the suitability of ingredients in beef floss and ...

کلیدواژه‌ها
Pork Meat, Red Meat, Enzyme-Linked Immunosorbent Assay, Polymerase Chain Reaction, Food Contamination