Meat Authentication via Multiple Reaction Monitoring Mass Spectrometry of Myoglobin Peptides

Andrew D. Watson, Yvonne Gunning, Neil M. Rigby, Mark Philo, E. Kate Kemsley

Research output: Contribution to journalArticlepeer-review

52 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)10315-10322
Number of pages8
JournalAnalytical Chemistry
Volume87
Issue number20
Early online date14 Sep 2015
DOIs
Publication statusPublished - 20 Oct 2015

Keywords

  • RAMAN-SPECTROSCOPY
  • TRYPTIC DIGESTION
  • COOKED MEAT
  • UPLC METHOD
  • BEEF
  • PORK
  • PRODUCTS
  • HORSE
  • IDENTIFICATION
  • EXTRACTION

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