Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry

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Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry

In this paper, our previously developed ambient LESA-MS methodology is implemented to analyze five types of thermally treated meat species, namely beef, pork, horse, chicken, and turkey meat, in order to select and identify heat-stable and species-specific peptide markers. In-solution tryptic digest...

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Bibliographic Details
Main Authors:	Montowska, Magdalena, Alexander, Morgan R., Tucker, Gregory A., Barrett, David A.
Format:	Article
Published:	American Chemical Society 2014
Subjects:	Liquid extraction surface analysis mass spectrometry; Food adulteration; Skeletal muscle proteins; Peptide markers; Beef; Pork; Horse; Chicken; Turkey
Online Access:	https://eprints.nottingham.ac.uk/48626/

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