In this study, two commercial PCR and ELISA test kits were examined for identification of eight animal species (beef, pork, chicken, duck, turkey, goat, lamb, and horse) from raw meat and meat products in Korea. The detection limit in RAW meat ELISA kit® on three types of meat samples blended with beef, pork and chicken, demonstrated that all meat species were differentiable down to 0.2%. RAW meat ELISA kit® on animal species resulted in differentiation rate of 94.5% for beef, 93.3% for pork, 90% for lamb, and 100% for chicken, duck, turkey, goat, and horse. In contrast, Powercheck Animal Species ID PCR kitTM resulted in 100% specificity at 0.05% limit of detection for all meat species. The detection limit of Cooked Meat ELISA kit® on mixed meat samples heat-treated with different temperatures and times, resulted in 0.1% for all heat-treated mixed meat except for chicken at 1.0%. Additionally, ELISA kit on sixty meat products resulted in specificity of 31.8% for ham, 13.6% for sausages, and 12.5% for ground processed products, and relatively low rate for more than 2 types of mixed meats. On the contrary, meat species differentiation using PCR kit showed higher percentage than that using ELISA kit®: 50.0% for ham, 41.7% for sausages, and 28.6% for ground processed meat. Futhermore, PCR kit on 54 dried beef meats detected pork genes in 13 products whereas ELISA kit showed negative results for all products. Hence, the possibility of cross-contamination during manufacturing process was investigated, and it was found that identical tumblers, straining trays, cutters and dryers were used in both beef and pork jerky production line, suggesting the inclusion of pork genes in beef products due to cross-contamination. In this study, PCR and ELISA test kits were found to be excellent methods for meat species differentiation in raw meat and heat-processed mixed meat. However, lower differentiation rate demonstrated in case of meat processed products raised the possibility of inclusion of other species due to cross-contamination during manufacturing process.

ABSTRACT
 재료 및 방법
  실험 재료
  혼합육 제조 및 열처리 조건
  시료에서 단백질 추출 및 ELISA 검사법
  시료에서 DNA 분리 및 PCR 검사법
  쇠고기 육포에 대한 PCR 및 ELISA 검사 및 현장 조사
 결과 및 고찰
  식육 및 열처리 혼합육에 대한 ELISA 및 PCR Kit의 축종 감별력 및 검출한계
  식육가공품에 대한 PCR 및 ELISA Kit의 축종 감별력
  쇠고기 육포에 대한 실험실 및 현장조사에 의한 식육감별
 요 약
 참고문헌

• 허은정(식품의약품안전처) | Eun-Jeong Heo (Livestock Product Standard Division, Food Microbiology Division and Agro-Livestock & Fishery Products Policy Division, Ministry of Food and Drug Safety)
• 고은경(농림축산검역본부) | Eun-Kyung Ko (Veterinary Pharmaceutical Management Division, Animal and Quarantine Agency)
• 서건호(건국대학교 수의과대학) | Kun-Ho Seo (KU Center for Food Safety, College of Veterinary Medicine, Konkuk University)
• 김영조(식품의약품안전처) | Young-Jo Kim (Livestock Product Standard Division, Food Microbiology Division and Agro-Livestock & Fishery Products Policy Division, Ministry of Food and Drug Safety)
• 박현정(식품의약품안전처) | Hyun-Jung Park (Livestock Product Standard Division, Food Microbiology Division and Agro-Livestock & Fishery Products Policy Division, Ministry of Food and Drug Safety)
• 위성환(농림축산검역본부) | Sung-Hwan Wee (Veterinary Pharmaceutical Management Division, Animal and Quarantine Agency)
• 문진산(농림축산검역본부) | Jin-San Moon (Veterinary Pharmaceutical Management Division, Animal and Quarantine Agency) Correspondence to