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A proteomic approach to the determination of meat species within a mixed meat product
Project Code: Q01104
School of Biological Sciences, Royal Holloway, University of London
Sentandreu, M ; Bramley, P; Patel, R; Fraser, P; Halket, J; Yao, Z
There is a legal requirement to quantify the amounts of all named or characterising ingredients in a food product, which is known as the Quantitative Ingredient Declaration (QUID). Consequently, in the case of meat products, each species of meat present in the food needs to be quantified separately. A validated method to detect and quantify meat content in meat products is therefore required to assist in the enforcement of QUID requirements. Previous approaches to quantify meat species using DNA-based methods have had limited success, due to the degradation of DNA during processing of the food and interference from other ingredients affecting the accuracy of quantification. The aim of this project was to investigate the feasibility of a mass spectrometry-based approach to speciate and quantify meat ingredients in a meat product by direct detection of protein fragments.
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