Repozytorium publikacji - Politechnika Gdańska

The abundance of protein markers in different types of meat cuts was explored in the context of authentication of raw meat (pork, beef and chicken) and processed meat products. Peptides originating from myoglobin (Mb) and myosin (My) were analyzed using multiple reaction monitoring mass spectrometry (MRM–MS). Analytical protocol was optimized for good repeatability (CV < 10%) and high sensitivity. The MS signal intensity of Mb marker peptides in raw pork depended significantly on the cut type (e.g. ham vs knuckle). Importantly, a similar pattern in the abundance of the marker peptides was found for processed meat products made of different types of pork cuts, despite the food processing applied. This suggests the protocol can be used for authentication of raw pork cuts and processed products made of different cuts of pork. More uniform contents of Mb markers were found in raw beef cuts, and for My markers in raw chicken cuts.

Autorzy

• Katarzyna Nalazek-Rudnicka link otwiera się w nowej karcie ,
• dr inż. Ilona Edyta Kłosowska-Chomiczewska link otwiera się w nowej karcie ,
• prof. dr hab. inż. Andrzej Wasik link otwiera się w nowej karcie ,
• dr hab. inż. Adam Macierzanka link otwiera się w nowej karcie