en تخصصي Special Original article Original article <div style="text-align: justify;"><span style="font-family:Times New Roman;"><span style="font-size:14px;"><span style="line-height:115%"><b><span style="line-height:115%">Background: </span></b><span style="line-height:115%">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.</span> <span style="line-height:115%">The goal of this research is to test the suitability of ingredients in beef floss and its Halal by knowing the presence of pork</span> <span style="line-height:115%">DNA and protein in those products.</span></span><br> <span style="line-height:115%"><b><span style="line-height:115%">Methods:</span></b><span style="line-height:115%"> Meat products were prepared from two famous marketplaces in Indonesia labeled contain beef meat. In this study, a qualitative </span><span lang="IN"><span style="line-height:115%">Enzyme-Linked Immunosorbent Assay (</span></span><span style="line-height:115%">ELISA</span><span lang="IN"><span style="line-height:115%">)</span></span><span style="line-height:115%"> test was compared to a conventional </span><span lang="IN"><span style="line-height:115%">P</span></span><span style="line-height:115%">olymerase </span><span lang="IN"><span style="line-height:115%">C</span></span><span style="line-height:115%">hain </span><span lang="IN"><span style="line-height:115%">R</span></span><span style="line-height:115%">eaction (PCR) assay to determine pork adulteration in beef floss.</span></span><br> <span style="line-height:115%"><b><span style="line-height:115%">Results:</span></b><span style="line-height:115%"> 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 </span><span lang="IN"><span style="line-height:115%">conventional </span></span><span style="line-height:115%">PCR assay. The result of the </span><span lang="IN"><span style="line-height:115%">conventional </span></span><span style="line-height:115%">PCR assay was negative for those two samples.</span></span><br> <span style="line-height:115%"><b><span style="line-height:115%">Conclusion:</span></b><span style="line-height:115%"> 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.</span><br> <br> <b><span style="line-height:115%"><span style="color:black">DOI:</span></span></b> <span style="line-height:115%">10.18502/jfqhc.9.2.10648</span></span></span></span></div> Pork Meat, Red Meat, Enzyme-Linked Immunosorbent Assay, Polymerase Chain Reaction, Food Contamination 112 117 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1378-1&slc_lang=en&sid=1 P. Aprilia 0000-0001-9858-4195 No Veterinary Technology Program, Bioresource Technology and Veterinary Department, Vocational Collage, Universitas Gadjah Mada, Yogyakarta, Indonesia R. Ummami risa.ummami@ugm.ac.id 0000-0003-4813-8204 Yes Veterinary Technology Program, Bioresource Technology and Veterinary Department, Vocational Collage, Universitas Gadjah Mada, Yogyakarta, Indonesia C.M. Airin No Department of Physiology, Faculty of Veterinary Medicine, Universitas Gadjah Mada, Yogyakarta, Indonesia F. Aziz No Veterinary Technology Program, Bioresource Technology and Veterinary Department, Vocational Collage, Universitas Gadjah Mada, Yogyakarta, Indonesia P. Astuti No Department of Physiology, Faculty of Veterinary Medicine, Universitas Gadjah Mada, Yogyakarta, Indonesia