Cross-over electrophoresis with indirect immunofluorescence in the detection of soy protein in heated meat products

A new method based on crossover electrophoresis with indirect immunofluorescence for the identification of soy protein in heated meat products is described. The procedure demonstrates specific precipitation reactions between the antisera and soy protein, even when these are present at concentrations of 2.5% in meat products heated to the level of commercial sterility (125°C x 25 min).