Halal Testing

The unauthorized blending of undeclared materials into food products has become a major concern among consumers. Such action violates customer rights based upon economical and safety values and it is also a critical problem for communities with ethical and religious beliefs. To trace porcine materials in processed foods , various approaches and targets have been utilized including pork DNA and proteins.

Analysis of porcine peptides in processed food (LC-MS/MS)

In recent years, porcine-specific peptide markers were discovered and utilized for detection of pork in food. Shown below are the results from an analysis using a high-sensitivity LC-MS/MS method for ensuring halal food integrity by targeting more heat-stable porcine-specific peptide markers in processed food.

Peptide
Marker
Spiking Percentage of Cooked Pork (%, wt) [n=4]
0.1 0.5 1.0 5.0
YDII + + + +
LVVI + + + +
EVTE ND ND ND +
TVLG ND ND ND ND
FVIE ND + + +
TLAF ND ND + +
SALA + + + +

Detection of porcine-specific peptide markers

Detection of porcine-specific peptide markers

Calibration curves of four peptide markers

Calibration curves of four peptide markers

For Research Use Only. Not for use in diagnostic procedures.

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