Development of a proteomics method for meat speciation in heavily processed foodstuffs
Abstract:
A database of unique peptides for horse, cow, pig, sheep, goat, chicken, donkey, turkey and rabbit has been created. Detection of processed horse meat in a corned beef matrix was achieved down to levels of 0.5%. In three-component mixtures with pork and beef horse meat was detected down to levels of 1% in processed meat and 0.5% in raw meat. These levels of detection have been observed with a shotgun proteomics approach using nLC-ESI-MS/MS. A selection of six horse peptides has been identified as robust markers that could be used for rapid targeted methods for horse meat detection.
Date:
2014
Keywords:
Funding Body:
UK Department of Environment, Food and Rural Affairs
