Application of acute phase protein measurements in meat extract collected during routine veterinary inspection at abattoirs

- Acute phase protein levels are proposed as additional tools for meat inspection.
- We examine porcine acute phase protein levels in meat juice samples.
- Carcass without organ alterations had low levels of acute phase proteins.
- From slight to severe organ alteration an increase in protein levels is found.
- Sensitivity of acute phase proteins for general organ alteration detection is 86%.

The possible application of acute phase protein measurements of meat extract in porcine carcass inspection at abattoir, under routine conditions, was studied. Concentrations of two acute phase proteins, C-reactive protein and haptoglobin, were quantified in 357 samples from carcasses subjected to official veterinary inspection at slaughterhouses. Carcasses were classified according to their sanitary status in five groups of animals ranging from healthy animals, without any organ alteration (group 1), to completely condemned carcasses with gross alteration in several organic systems (group 5). The concentration of both acute phase proteins appeared significantly higher in groups 2 to 5 in comparison to group 1. Sensitivity of these proteins to detect animals with organ alterations was 86% when the values of both proteins were taken into account. The quantification of the levels of acute phase proteins could be of help during routine veterinary meat inspection by offering an objective tool for active disease detection.