Meat Authentication via Multiple Reaction Monitoring Mass Spectrometry of Myoglobin Peptides
Author:
Affiliation:
1. Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, United Kingdom
Funder
Biotechnology and Biological Sciences Research Council
Publisher
American Chemical Society (ACS)
Subject
Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.analchem.5b02318
Reference32 articles.
1. Myoglobin as marker in meat adulteration: A UPLC method for determining the presence of pork meat in raw beef burger
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4. A rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method
5. Authentication of beef versus horse meat using 60MHz 1H NMR spectroscopy
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