SUMMARY–A simple, rapid method for the qualitative identification of animal proteins as to species was developed for fresh meat. Gamma globulin isolated from species‐specific rabbit antiserum was mixed with a heated extract of skeletal muscle of beef, horse lamb and pork. The mixture was allowed to set for 30 min at room temperature and then centrifuged. The presence of a precipitin indicated a positive reaction. There were no cross reactions between meat samples from different species. This method requires a maximum time of only 1–2 hr, as compared with the 3 days required for double‐gel diffusion. In addition, it is much more sensitive than gel di
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