Authenticity & Adulteration
Consumers are increasingly demanding reassurance of the origin and content of their food. Appropriate implementation of food authenticity testing can prevent adulteration, false description and substitution of cheaper ingredients. Various analytical methods are used for food authenticity testing including analysis of DNA, proteins and elements.
Analysis of Proteotypic Peptides in Cooked Meat Products (LC-MS/MS)
Mass spectrometry enables a promising approach to the detection of marker peptides in tryptic digests of horse, pig, beef and chicken with high sensitivity even in processed food. Here we present analysis examples of proteotypic peptides from two different horse myosin proteins, myosin-1 and myosin-2 from food samples. These successfully differentiated horse meat from other food types and was detected at 1% spiked level in beef sample.
Genetic Inspection of Meat Species (Electrophoresis System)
Microchip Electrophoresis System for DNA/RNA Analysis can rapidly identify the meat species. Chicken, beef, mutton, pork and horse meat were analyzed.