The current legislation aims to prevent fraud from meat and meat products and to protect the rights and health of people. Accordingly, raw meat and prepared meat mixtures and meat products must be produced, packaged and presented to consumers by appropriate techniques.

For this purpose, various analysis methods such as histological examination, serological tests and Real Time PCR tests are used to detect tricks in meat and meat products in laboratories. One of these test methods is ELISA (Enzyme-Linked ImmunoSorbent Assay).

Antigens are foreign molecules that cause antibody production by the immune system when it enters the body. Antigens are generally living organism portions or large molecule proteins in the protein structure and carbohydrate, nucleic acid and lipidic portions attached thereto. Antibodies protect the body against the damaging effects of foreign molecules.

ELISA tests are an immunological method in which the activities of an enzyme that specifically binds to the antigen are examined using the antibody and antigen relationship. The antibodies adhering to the surface are washed with the protein solution obtained from the sample and the binding of the type of meat-specific antigens sought to the antibodies. The solution is then washed to remove all proteins other than the antigen and antibody complex. Subsequently, an enzyme capable of binding to the desired antigen is added to break down and the resulting color change is measured. The values ​​obtained qualitatively indicate the presence of the protein of the species sought.

Within the scope of species analysis studies conducted in advanced laboratories, ELISA tests are performed among different analysis methods for species determination for each species in meats. During these tests, standards published by domestic and foreign organizations are based. The standard is based on:

• TS 12191 Meat and meat products - Determination of the types of meat used - Elisa method