Misusage of porcine blood proteins, such as misbranding and substitution, can cause religious objections, law violation, and food quality concerns. These issues highlight the need for detecting unlabeled or overuse of porcine blood in foods. Compared with acidic and neutral pHs, porcine hemoglobin (P_Hb) at alkaline pH retained the best solubility, molecular integrity, and immunoreactivity after heat treatment. P_Hb at acidic and alkaline pHs remained stable during storage at 4 °C for 29 days. A monoclonal antibody (mAb) specific to mammalian hemoglobin, 13F7, was developed. A mAb13F7-based indirect competitive ELISA (icELISA) was optimized for the quantification of P_Hb in meat products. This assay had a wide working range from 0.5 ppm to 1000 ppm. It was sensitive (limit of detection: 0.5 ppm), precise and reproducible with low inter- and intra-coefficient of variances (<20%). This assay is suitable for government, food industry, and third-party authority to surveillance food quality.

猪血蛋白的误用，例如商标错误和替代，可能引起宗教上的反对，违法和对食品质量的关注。这些问题突出表明需要检测食品中未标记或过度使用的猪血。与酸性和中性pH值相比，碱性条件下的猪血红蛋白（P _Hb）在热处理后保留了最佳的溶解度，分子完整性和免疫反应性。在酸性和碱性pH值下，P _Hb在4°C下存储29天期间保持稳定。已开发出一种对哺乳动物血红蛋白具有特异性的单克隆抗体（mAb）13F7。基于mAb13F7的间接竞争ELISA（icELISA）已优化用于定量P _Hb在肉制品中。该测定法的工作范围从0.5 ppm到1000 ppm。它灵敏（检测极限：0.5 ppm），精确且可重现，且变异系数和变异系数低（<20％）。此测定法适合政府，食品工业和第三方机构监控食品质量。