{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T16:46:08Z","timestamp":1791218768151,"version":"4.1.0"},"reference-count":30,"publisher":"SAGE Publications","issue":"4","license":[{"start":{"date-parts":[[2015,4,1]],"date-time":"2015-04-01T00:00:00Z","timestamp":1427846400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2015,4,1]],"date-time":"2015-04-01T00:00:00Z","timestamp":1427846400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Foodborne Pathogens and Disease"],"published-print":{"date-parts":[[2015,4]]},"abstract":"<jats:p>\n                    Meat juice samples are used in serological assays to monitor infectious diseases within the food chain. However, evidence of inferior sensitivity, presumably due to low levels of antibodies in the meat juice compared to serum, has been presented, and it has been suggested that adjusting the dilution factor of meat juice in proportion to its blood content could improve sensitivity. In the present study, the agreement between\n                    <jats:italic toggle=\"yes\">Toxoplasma gondii\u2013<\/jats:italic>\n                    specific immunoglobulin G (IgG) levels in meat juice and serum was evaluated, and whether the level of immunoglobulins in meat juice was dependent on its blood content. Serum and meat juice from diaphragm, heart, tongue,\n                    <jats:italic toggle=\"yes\">Musculus triceps brachii<\/jats:italic>\n                    and\n                    <jats:italic toggle=\"yes\">M. semitendinosus<\/jats:italic>\n                    were collected from 20 pigs experimentally infected with\n                    <jats:italic toggle=\"yes\">T. gondii.<\/jats:italic>\n                    Analysis of total IgG, heme-containing proteins (hematin), and hemoglobin (Hb) revealed significant differences between samples from different muscles, with the highest levels in samples from heart and tongue, and the lowest in samples from leg muscles. Comparison of\n                    <jats:italic toggle=\"yes\">T. gondii\u2013<\/jats:italic>\n                    specific antibody titers in meat juice and serum revealed a strong positive correlation for meat juice from heart (r\n                    <jats:sub>s<\/jats:sub>\n                    =0.87;\n                    <jats:italic toggle=\"yes\">p<\/jats:italic>\n                    &lt;0.001), while it was lower for\n                    <jats:italic toggle=\"yes\">M. semitendinosus<\/jats:italic>\n                    (r\n                    <jats:sub>s<\/jats:sub>\n                    =0.71;\n                    <jats:italic toggle=\"yes\">p<\/jats:italic>\n                    &lt;0.001) and diaphragm (r\n                    <jats:sub>s<\/jats:sub>\n                    =0.54;\n                    <jats:italic toggle=\"yes\">p<\/jats:italic>\n                    =0.02). Meanwhile, the correlation between total IgG and\n                    <jats:italic toggle=\"yes\">T. gondii<\/jats:italic>\n                    titer ratio (meat juice\/serum) was highest in diaphragm (r\n                    <jats:sub>s<\/jats:sub>\n                    =0.77;\n                    <jats:italic toggle=\"yes\">p<\/jats:italic>\n                    &lt;0.001) followed by\n                    <jats:italic toggle=\"yes\">M. semitendinosus<\/jats:italic>\n                    (r\n                    <jats:sub>s<\/jats:sub>\n                    =0.64;\n                    <jats:italic toggle=\"yes\">p<\/jats:italic>\n                    =0.005) and heart (r\n                    <jats:sub>s<\/jats:sub>\n                    =0.50;\n                    <jats:italic toggle=\"yes\">p<\/jats:italic>\n                    =0.051). The correlation between Hb and\n                    <jats:italic toggle=\"yes\">T. gondii<\/jats:italic>\n                    titer ratio was only significant for diaphragm (r\n                    <jats:sub>s<\/jats:sub>\n                    =0.65;\n                    <jats:italic toggle=\"yes\">p<\/jats:italic>\n                    =0.008), and for hematin no significant correlation was recorded. In conclusion, the specific IgG titers in meat juice appeared to depend on the total IgG level, but the correlation to blood (Hb or hematin) was poor. Importantly, large significant differences in total IgG levels as well as in specific antibody titers were recorded, depending on the muscle the meat juice had been extracted from.\n                  <\/jats:p>","DOI":"10.1089\/fpd.2014.1863","type":"journal-article","created":{"date-parts":[[2015,1,6]],"date-time":"2015-01-06T17:02:21Z","timestamp":1420563741000},"page":"280-288","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":34,"title":["\u201cMeat Juice\u201d Is Not a Homogeneous Serological Matrix"],"prefix":"10.1177","volume":"12","author":[{"given":"Camilla","family":"Wallander","sequence":"first","affiliation":[{"name":"Swedish University of Agricultural Sciences","place":["Sweden"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jenny","family":"Fr\u00f6ssling","sequence":"additional","affiliation":[{"name":"National Veterinary Institute","place":["Sweden"]},{"name":"Swedish University of Agricultural Sciences","place":["Sweden"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ivar","family":"V\u00e5gsholm","sequence":"additional","affiliation":[{"name":"Swedish University of Agricultural Sciences","place":["Sweden"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alison","family":"Burrells","sequence":"additional","affiliation":[{"name":"Moredun Research Institute","place":["United Kingdom"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anna","family":"Lund\u00e9n","sequence":"additional","affiliation":[{"name":"Swedish University of Agricultural Sciences","place":["Sweden"]},{"name":"National Veterinary Institute","place":["Sweden"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2015,4,1]]},"reference":[{"key":"e_1_3_3_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0167-5877(01)00270-7"},{"key":"e_1_3_3_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1863-2378.2011.01395.x"},{"key":"e_1_3_3_4_1","unstructured":"[BPEX] British Pig Executive. ZAP Salmonella\u2014A zoonoses action plan for the British pig industry. 2002. Available at: http:\/\/www.bpex-zncp.org.uk\/resources\/000\/241\/150\/ZAP_Control_Update_-_April_2002.pdf accessed April28 2014."},{"key":"e_1_3_3_5_1","unstructured":"BPEX. Salmonella monitoring of slaughter pigs\u2014Sampling protocol.. 2009. Available at: http:\/\/www.bpex-zncp.org.uk\/resources\/000\/330\/649\/Sampling_protocol_general.pdf accessed April28 2014."},{"key":"e_1_3_3_6_1","doi-asserted-by":"publisher","DOI":"10.1645\/GE-3187.1"},{"key":"e_1_3_3_7_1","doi-asserted-by":"publisher","DOI":"10.2903\/j.efsa.2011.2351"},{"key":"e_1_3_3_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.vetpar.2012.06.040"},{"key":"e_1_3_3_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cccn.2003.09.017"},{"key":"e_1_3_3_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.vetpar.2004.11.019"},{"key":"e_1_3_3_11_1","doi-asserted-by":"crossref","unstructured":"Ledward DA. Haemoproteins in meat and meat products. In: Biochemistry of Food Proteins. Hudson BJF (eds.). 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