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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

  Publikacja

  • K. Nalazek-Rudnicka
  • I. E. Kłosowska-Chomiczewska
  • J. Brockmeyer
  • A. Wasik
  • A. Macierzanka

  - FOOD CHEMISTRY - Rok 2022

  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...

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