Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition

Katarzyna Nalazek-Rudnicka; Ilona E Kłosowska-Chomiczewska; Jens Brockmeyer; Andrzej Wasik; Adam Macierzanka

doi:10.1016/j.foodchem.2022.133066

Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition

Food Chem. 2022 Sep 30:389:133066. doi: 10.1016/j.foodchem.2022.133066. Epub 2022 Apr 23.

Authors

Katarzyna Nalazek-Rudnicka¹, Ilona E Kłosowska-Chomiczewska², Jens Brockmeyer³, Andrzej Wasik¹, Adam Macierzanka⁴

Affiliations

¹ Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
² Department of Colloid and Lipid Science, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
³ Department of Food Chemistry, Institute for Biochemistry and Technical Biochemistry, University of Stuttgart, Allmandring 5B, 70569 Stuttgart, Germany.
⁴ Department of Colloid and Lipid Science, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland. Electronic address: adam.macierzanka@pg.edu.pl.

PMID: 35567862
DOI: 10.1016/j.foodchem.2022.133066

Abstract

We used global and species-specific peptide markers for a relative quantitative determination of pork and beef in raw and processed meat products made of the two meat species. Four groups of products were prepared (i.e., minced raw meats, sausages, raw and fried burgers) in order to represent products with different extents of food processing. In each group, the products varied in the pork/beef proportions. All products were analysed by multiple reaction monitoring mass spectrometry (MRM-MS) for the presence/concentration of pork- and beef-specific peptide markers, as well as global markers - peptides widely distributed in muscle tissue. The combined MRM-MS analysis of pork-specific peptide HPGDFGADAQGAMSK, beef-specific peptide VLGFHG and global marker LFDLR offered the most reliable validation of declared pork/beef compositions across the whole range of meat products. Our work suggests that a simultaneous analysis of global and species-specific peptide markers can be used for composition authentication in commercial pork/beef products.

Keywords: Beef; Global markers; MRM-MS; Meat authentication; Peptide markers; Pork.

MeSH terms

Animals
Biomarkers / analysis
Cattle
Meat / analysis
Meat Products* / analysis
Peptides / analysis
Pork Meat*
Red Meat* / analysis
Swine

Substances

Biomarkers
Peptides