Figures & data
Table 1. The major components of cooked rat protein complex checked by peptide and mass analysis.
Figure 1. Relative levels (OD 450 nm) of heat-resistant proteins in different parts of a rat.
Figure 2. The swELISA standard curve of cooked rat protein against a polyclonal rat antibody.
Figure 3. The cross-reaction of cooked pork, beef and chicken against cooked rat checked by the swELISA.
Table 2. The spiked sample assay results.
Figure 4. The detection of raw and cooked rat meat by rat swELISA.
Figure 5. The swab test results of rat swELISA.
