This article by Indian researchers reviews the methods that have been published to authenticate muscle foods (meat, seafood and their products). As well as the well known approaches, such as SDS-PAGE gel-electrophoresis, mass spectrometry based proteomics and metabolomics, NMR, and other spectroscopic methods. The authors highlight other less well known approaches, such as different protein fractionation techniques, including OFFGEL ( pre-fractionatio of peptides into discrete liquid fractions) and GELFrEE (Gel-eluted liquid fraction entrapment) electrophoresis fractionation, two-dimensional gel electrophoresis, and the application of lateral flow assays for in-situ testing.
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