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This project has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement no 613688


FOODINTEGRITY publication: Meat authenticity

FOODINTEGRITY publication: Meat authenticity

Many instances of food fraud are associated with meat, claiming one species of animal to be another or mixing a cheaper meat with a more expensive one in a processed product and declaring it to be a high quality product. Mixed meats can be detected by DNA testing, immunoassay and mass spectrometry but a group of scientists in Italy has bemoaned the lack of proper reference materials that will facilitate accurate measurement of the degree of contamination.

Publication in the journal FOOD CONTROL, vol. 74, April 2017, pages 61-69
Myofibrillar proteins were extracted from Bolognese sauce and submitted to tryptic digestion.
Marker peptides for beef and pork meat were identified using LC-MS/MS.
Calibration curves were constructed at different beef and pork percentages in the sauce.
The method was accurate in detecting beef and pork amount in blind samples.

Communicated by Elena Maestri - FoodIntegrity web correspondent