LC–QTOF-MS identification of porcine-specific peptide in heat treated pork identifies candidate markers for meat species determination

• Published in: Food chemistry Vol. 199; pp. 157 - 164
• Main Authors: Sarah, S.A., Faradalila, W.N., Salwani, M.S., Amin, I., Karsani, S.A., Sazili, A.Q.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.05.2016
• Subjects: Amino Acid Sequence; Animals; Biomarkers - analysis; Chromatography, Liquid - methods; Hot Temperature; Mass spectrometry; Molecular Sequence Data; MRM and Halal; Peptide marker; Peptides - analysis; Red Meat - analysis; Species authentication; Swine; Tandem Mass Spectrometry - methods; MRM and Halal; Mass spectrometry; Species authentication; Peptide marker

•Porcine-specific peptide biomarkers were identified by LC–QTOF-MS.•LC–QTOF-MS method has been developed to determine porcine-specific peptides.•MRM method was developed to select the most reproducible ‘thermostable’ peptides.•Four peptides were specific to pork. The purpose of this study was to ide...