Food Division Chemistry

Meat and Fish Speciation

The identification of animal species is performed for a variety of reasons, both economic and ethnic, to prevent the substitution of meat with unsuitable or inferior species, or in religious communities where a particular meat is prescribed.

Once meat has been removed from the carcass it is not always easy to visually identify the different species. The more processed the meat, the less recognisable it becomes from its original species. It is at this stage that adulteration and contamination can occur.

In 1998 MAFF undertook a survey that showed of the samples taken 14.6% contained meat other than declared on the label.

In todays climate of dwindling and controlled fish stocks it is important to know the authenticity of the fish you are using. This can be an ethical, inspection or enforcement issue.

Meat Speciation

At ILS Meat Speciation is undertaken using ELISA tests kits for various types of meat. These kits can be used to test for both raw and cooked meats.

The kits utilise anti-species albumin antibodies coated onto microwells in a direct sandwich type ELISA. Albumin from a sample extract binds to the antibody coated wells. Any unbound material is removed by aspiration and washing. A peroxidase enzyme labeled anti-species antibody then binds to the captured albumin from the samples, to complete the ‘sandwich’. Excess conjugate is removed and the peroxidase activity is determined by the addition of TMB substrate which develops a blue colour.

Raw - Pig, Cow, Poultry and Sheep.

(Others species can be tested for on request by a specialist sub-contracted laboratory)

Cooked - Pig, Cow, Poultry and Sheep.

(Others species can be tested for on request by a specialist sub-contracted laboratory)

Contact ILS - for more information on meat speciation and testing prices.
 

Fish Speciation

Fish speciation is sub-contracted by ILS to another accredited laboratory, but ILS can organise this for you.

The testing method uses DNA and there are eight species of fish that can be differenciated. Cooked or raw products can be analysed.

• Cod
• Hake
• Coley
• Haddock
• Pollock
• Whiting
• Trout
• Salmon

 Contact ILS  for more information and prices on meat and fish speciation testing.