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Academic Press has published a  book - Proteomics in Food Science: From Farm to Fork, which is  a useful reference, providing concepts and practical applications of proteomics for in various disciplines of food science. The book covers a range of methods for elucidating the identity or composition of specific proteins in foods or cells related to food science, from spoilage organisms, to edible components. Of interest to food authenticity, there are chapters on soya proteomics, meat species identification, and fish and other seafood identification.

Read the abstract at: food proteomics or a preview at: proteomics in food science

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

In this study, rapid identification of meat species was achieved using a portable real-time PCR system, following a very simple DNA extraction method. Applying these techniques, beef, pork, chicken, rabbit, horse, and mutton were correctly identified in processed foods in 20 min. This approach is expected to significantly contribute to factory quality control and fraud mitigation.

Read the abstract at: Portable RT-PCR meat species identification

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

The aim of this study was to develop an ultra-fast method for meat identification using convection Palm PCR, based on the mitochondrial cytochrome b (Cyt b) gene. Amplicon size was designed to be different for beef, lamb, and pork. When these primer sets were used, each species-specific set detected the target meat species in singleplex and multiplex modes in a 24 min PCR run. The convection PCR method could detect as low as 1% of meat adulteration. The method work with both raw and processed meat. The approach can be used in the laboratory, and has potential for rapid on-site application. 

Read the abstract at: Rapid PCR meat species identification

This DNA macro-array allows the simultaneous identification of 32 meat species. Up to 8 samples can be analysed per chip support. The method showed a sensitivity of 1% in adulterated spiked meat samples. Meat mislabelling can be easily detected.

Read the Food Control Abstract at: http://www.sciencedirect.com/science/article/pii/S0956713516300883