Italian researchers have developed a LC-MS/MS peptide marker based method to both identify and quantify the amount of beef and pork in a processed product - Bolognese sauce. Myofibrillar protein was extracted from the Bolognese sauce and treated with trypsin to give the beef and pork peptide markers, which were identified by LC-MS/MS. The beef and/or pork content could be quantified by comparing the amount of peptides with standard curves from known meat percentages in the sauce. This method gave good correlation with beef and porkcontent from blind samples.
Read the abstract at: Beef and pork in Bolognese sauce
