Adulteration of meat products using offal is one of the routes of fraud. This paper describes a method developed to detect the presence of pork liver by identifying specific peptide markers from its trypsin digest using liquid chromatography-mass spectrometry. Although 74 specific peptides were initially identified from thermally processed pork liver, after examining peptides derived from heat processed pate-type products, five specific peptides were chosen as authenticity markers to confirm the presence of pork liver in highly processed meat products.
Read the abstract here
Comments