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Bulletin No. 17 - Winter 2003
Miscelleanous- No Category
HISS S, KNURA-DESZCZKA S, REGULA G, HENNIES M, GYMNICH S, PETERSEN B, SAUERWEIN H
Development of an enzyme immunoassay for the determination of porcine haptoglobin in various body fluids: testing the significance of meat juice measurements for quality monitoring programs.
Veterinary Immunology and Immunopathology, 2003, Volume 96, 73-82
The enzyme immunoassay which development is reported in this paper allows the determination of porcine haptoglobin (Hp), an acute phase protein (APP), in meat juice and represents therefore a useful tool to assess the health status of an animal and meat quality at slaughter.
