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This study evaluated the application of relative quantification of unique heat-stable species specific peptides in highly processed meat proteins. Using nano-LC-QTOF-MS/MS, 20 new, heat-stable peptide markers unique to chicken, duck and goose were identified. The method enabled detection of 1% (w/w) of chicken and 1% (w/w) pork in a mixture of the meat of three species, as well as 0.8% (w/w) beef proteins in commercial poultry frankfurters. This method includes a correction factor for each protein, based on the peptide MS detection probabilities, which are influenced by the physicochemical properties of the peptide. Considerable differences in abundance of myofibrillar and sarcoplasmic proteins were observed between samples and illegal proportions of ingredients were discovered.

Read the abstract at: Meat species quantification using peptide markers

This study compared the accuracy of an OFFGEL electrophoresis and tandem mass spectrometry-based proteomic approach with a DNA-based method for meat species identification from raw and cooked mince mixes containing beef, water buffalo and sheepmeat. Species-specific peptides derived from myosin light chain-1 and 2 were identified for authenticating buffalo meat spiked at a minimum 0.5% level in sheepmeat with high confidence. In the DNA-based method, PCR amplification of mitochondrial D loop gene using species specific primers found 226 bp and 126 bp product amplicons for buffalo and beef, respectively. The method was efficient in detecting a minimum of 0.5% and 1.0% when buffalo meat was spiked with beef in raw and cooked meat mixes.

Read the abstract at: Proteomic method comparison with DNA method

IFR has developed a rapid multiple reaction monitoring mass spectrometry method for the detection and relative quantitation of the adulteration of meat with that of an undeclared species is presented. Selected peptide markers derived from myoglobin can be used for species detection, and the ratios of  transition peak areas for corresponding peptides is proposed for relative quantitation. The method has been developed from the myoglobin of four meat species - beef, pork, horse and lamb, and test results are encouraging.

Read the full research paper at: http://pubs.acs.org/doi/10.1021/acs.analchem.5b02318                                                

or read a summary article at: http://www.foodqualitynews.com/R-D/Researchers-target-myoglobin-protein-to-stop-food-fraud

This paper reports a protocol for screening triglyceride extracts from beef and horse meat mixtures using a 60 MHz Hydrogen NMR scan followed by principal component analysis. After obtaining an "authentic" beef and horse triglyceride regions, the assay was used to screen commercial samples of mince, and correctly identified the non-beef samples. The method would be suitable for rapid screening of raw meat materials. 

Read the full paper: http://www.sciencedirect.com/science/article/pii/S0308814614018391

Also you can watch the video:  https://www.youtube.com/watch?v=flYtDZgvHao&feature=player_embedded