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species identifcation (1)

Russian researchers have published a paper on their development of proteomic and peptide identification to identify pork, beef , horse and poultry in meat produced after slaughter. The methodology development can identify peptides which occur in specific tissues or fluids associated with meat species. The researchers are planning the next stage of using the peptide information of the raw materials to identify species in meat products.

  Read the full paper here

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