Soy protein detection in raw and cooked meat products using different ELISA kits

The aim of this study was to evaluate different ELISA kits for the detection of soy proteins in raw and cooked model systems (MS) added with soy protein concentrate 63% protein (SPC), and in commercial meat products. Nine bovine meat MS with 0-2000 ppm SPC, nine boneless ham cooked MS with 0-2000 ppm SPC and eight commercial meat products were analyzed.