Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry
(2015)
Journal Article
Montowska, M., Alexander, M. R., Tucker, G. A., & Barrett, D. A. (2015). Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry. Food Chemistry, 187, https://doi.org/10.1016/j.foodchem.2015.04.078
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,... Read More about Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry.