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Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition
Abstract
We used global and species-specific peptide markers for a relative quantitative determination of pork and beef in raw and processed meat products made of the two meat species. Four groups of products were prepared (i.e., minced raw meats, sausages, raw and fried burgers) in order to represent products with different extents of food processing. In each group, the products varied in the pork/beef proportions. All products were analysed by multiple reaction monitoring mass spectrometry (MRM–MS) for the presence/concentration of pork- and beefspecific peptide markers, as well as global markers – peptides widely distributed in muscle tissue. The combined MRM-MS analysis of pork-specific peptide HPGDFGADAQGAMSK, beef-specific peptide VLGFHG and global marker LFDLR offered the most reliable validation of declared pork/beef compositions across the whole range of meat products. Our work suggests that a simultaneous analysis of global and species-specific peptide markers can be used for composition authentication in commercial pork/beef products.
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Authors (5)
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Jens Brockmeyer
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- Accepted or Published Version
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2022.133066
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- Category:
- Articles
- Type:
- artykuły w czasopismach
- Published in:
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FOOD CHEMISTRY
no. 389,
ISSN: 0308-8146 - Language:
- English
- Publication year:
- 2022
- Bibliographic description:
- Nalazek-Rudnicka K., Kłosowska-Chomiczewska I., Brockmeyer J., Wasik A., Macierzanka A.: Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition// FOOD CHEMISTRY -Vol. 389, (2022), s.133066-
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2022.133066
- Verified by:
- Gdańsk University of Technology
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