van den Heever L W, Marais S
J S Afr Vet Assoc. 1975 Sep;46(3):261-3.
Using aqueous urea solution extracts of heated ostrich muscle as antigen for the production of precipitating rabbit antiostrich sera, it was possible to specifically identify raw, heated (70-95 degrees C) and air dried-salted ostrich meat by means of gel immunodiffusion tests. The sera did not react with chicken, turkey or horse meat or with beef in any form. The soluble proteins extracted from ostrich meat heated to temperatures of 70 degrees C for 30 minutes appear to constitute at least two closely related antigenic determinants of which only one is thermostable at temperatures above 70 degrees C).
使用加热鸵鸟肌肉的尿素水溶液提取物作为抗原制备兔抗鸵鸟沉淀血清，通过凝胶免疫扩散试验能够特异性鉴定生的、加热过的（70 - 95摄氏度）以及风干盐渍的鸵鸟肉。这些血清与鸡肉、火鸡肉、马肉或任何形式的牛肉均无反应。从加热至70摄氏度并持续30分钟的鸵鸟肉中提取的可溶性蛋白质似乎构成了至少两个密切相关的抗原决定簇，其中只有一个在70摄氏度以上的温度下是热稳定的。
