Quantitative Identification of Muscle Tissue by Means of Biomarker Peptides by Using Method of Multiple Reaction Monitoring

Abstract

Insufficient quality and replacement of raw meat for vegetable are quite urgent problems. This is due to the expansion of rights and the emergence of new meat processing enterprises. The manufacturer may use vegetable protein, new unregistered feed additives. This paper presents the LC-MS method for detecting and quantifying two different types of meat (beef and pork) in a biological matrix of structureless minced meat. After isolating the proteins and digesting them with trypsin, species-specific peptide markers were selected for each animal species for quantitative determination. High-performance liquid chromatography (HPLC) Agilent 1260 with triple quadrupole mass spectrometer detector 6410 was provided for ease of usage and improve veracity of the analysis. This analysis used three stable peptides for the quantitative determination of two putative muscle biomarkers for pork and beef in minced meat with a 25-minute analysis. Good sensitivity was established (LOD 0.23–0.29%) with the ability to quantify the muscle tissue of each animal species (LOQ 0.70–0.86%) using special calibration curves.