Meat Authentication: A New HPLC–MS/MS Based Method for the Fast and Sensitive Detection of Horse and Pork in Highly Processed Food
Author:
Affiliation:
1. Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster, Corrensstrasse 45, 48149 Münster, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf503468t
Reference19 articles.
1. Quantification of myosin heavy chain isoform in porcine muscle using an enzyme-linked immunosorbent assay
2. Review of current techniques for the verification of the species origin of meat
3. Detection of Pork in Heat-Processed Meat Products by Monoclonal Antibody-Based ELISA
4. Finding horse meat in beef products--a global problem
5. Quantitative detection of poultry meat adulteration with pork by a duplex PCR assay
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