P. Aprilia - Veterinary Technology Program, Bioresource Technology and Veterinary Department, Vocational Collage, Universitas Gadjah Mada, Yogyakarta, Indonesia
R. Ummami - Veterinary Technology Program, Bioresource Technology and Veterinary Department, Vocational Collage, Universitas Gadjah Mada, Yogyakarta, Indonesia
C.M. Airin - Department of Physiology, Faculty of Veterinary Medicine, Universitas Gadjah Mada, Yogyakarta, Indonesia
F. Aziz - Veterinary Technology Program, Bioresource Technology and Veterinary Department, Vocational Collage, Universitas Gadjah Mada, Yogyakarta, Indonesia
P. Astuti - Department of Physiology, Faculty of Veterinary Medicine, Universitas Gadjah Mada, Yogyakarta, Indonesia

Background: Food adulteration with pork in processed beef products is one of the most serious issues in a food sector in a Muslim-majority country since it is related to religious food ethics regarding the halal products. The goal of this research is to test the suitability of ingredients in beef floss and its Halal by knowing the presence of pork DNA and protein in those products. Methods: Meat products were prepared from two famous marketplaces in Indonesia labeled contain beef meat. In this study, a qualitative Enzyme-Linked Immunosorbent Assay (ELISA) test was compared to a conventional Polymerase Chain Reaction (PCR) assay to determine pork adulteration in beef floss. Results: The results of the ELISA test showed that two products labeling Halal and containing beef ingredients were positive for pork. Those two samples continued testing using conventional PCR assay. The result of the conventional PCR assay was negative for those two samples. Conclusion: It may be helpful to utilize both traditional PCR and ELISA for species detection due to the possibly inhibiting compounds contained in some processed meat products. The results of this research suggest that ELISA is better than conventional PCR method for product samples that have received an intensive heating process. DOI: ۱۰.۱۸۵۰۲/jfqhc.۹.۲.۱۰۶۴۸

Pork Meat, Red Meat, Enzyme-Linked Immunosorbent Assay, Polymerase Chain Reaction, Food Contamination