Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry

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Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry

We present the application of a novel ambient LESA-MS method for the authentication of processed meat products. A set of 25 species and protein-specific heat stable peptide markers has been detected in processed samples manufactured from beef, pork, horse, chicken and turkey meat. We demonstrate tha...

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Bibliographic Details
Main Authors:	Montowska, Magdalena, Alexander, Morgan R., Tucker, Gregory A., Barrett, David A.
Format:	Article
Published:	Elsevier 2015
Online Access:	https://eprints.nottingham.ac.uk/48918/

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