Meat Authentication via Multiple Reaction Monitoring Mass Spectrometry of Myoglobin Peptides

Watson, Andrew D., Gunning, Yvonne, Rigby, Neil M., Philo, Mark and Kemsley, E. Kate (2015) Meat Authentication via Multiple Reaction Monitoring Mass Spectrometry of Myoglobin Peptides. Analytical Chemistry, 87 (20). pp. 10315-10322. ISSN 0003-2700

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Abstract

A rapid multiple reaction monitoring (MRM) mass spectrometric method for the detection and relative quantitation of the adulteration of meat with that of an undeclared species is presented. Our approach uses corresponding proteins from the different species under investigation and corresponding peptides from those proteins, or CPCP. Selected peptide markers can be used for species detection. The use of ratios of MRM transition peak areas for corresponding peptides is proposed for relative quantitation. The approach is introduced by use of myoglobin from four meats: beef, pork, horse and lamb. Focusing in the present work on species identification, by use of predictive tools, we determine peptide markers that allow the identification of all four meats and detection of one meat added to another at levels of 1% (w/w). Candidate corresponding peptide pairs to be used for the relative quantification of one meat added to another have been observed. Preliminary quantitation data presented here are encouraging.

Item Type: Article
Uncontrolled Keywords: raman-spectroscopy,tryptic digestion,cooked meat,uplc method,beef,pork,products,horse,identification,extraction
Faculty \ School: Faculty of Science > School of Chemistry
Depositing User: LivePure Connector
Date Deposited: 20 Jul 2018 14:30
Last Modified: 22 Apr 2020 06:51
URI: https://ueaeprints.uea.ac.uk/id/eprint/67710
DOI: 10.1021/acs.analchem.5b02318

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