Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry.

@article{Montowska2014RapidDO,
  title={Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry.},
  author={Magdalena Montowska and Morgan R Alexander and Gregory A. Tucker and David A Barrett},
  journal={Analytical chemistry},
  year={2014},
  volume={86 20},
  pages={
          10257-65
        }
}
In this Article, our previously developed ambient LESA-MS methodology is implemented to analyze five types of thermally treated meat species, namely, beef, pork, horse, chicken, and turkey meat, to select and identify heat-stable and species-specific peptide markers. In-solution tryptic digests of cooked meats were deposited onto a polymer surface, followed by LESA-MS analysis and evaluation using multivariate data analysis and tandem electrospray MS. The five types of cooked meat were clearly… CONTINUE READING
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