This study compared the accuracy of an OFFGEL electrophoresis and tandem mass spectrometry-based proteomic approach with a DNA-based method for meat species identification from raw and cooked mince mixes containing beef, water buffalo and sheepmeat. Species-specific peptides derived from myosin light chain-1 and 2 were identified for authenticating buffalo meat spiked at a minimum 0.5% level in sheepmeat with high confidence. In the DNA-based method, PCR amplification of mitochondrial D loop gene using species specific primers found 226 bp and 126 bp product amplicons for buffalo and beef, respectively. The method was efficient in detecting a minimum of 0.5% and 1.0% when buffalo meat was spiked with beef in raw and cooked meat mixes.

Read the abstract at: Proteomic method comparison with DNA method

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