LC–QTOF-MS identification of porcine-specific peptide in heat treated pork identifies candidate markers for meat species determination
SA Sarah, WN Faradalila, MS Salwani, I Amin… - Food chemistry, 2016 - Elsevier
The purpose of this study was to identify porcine-specific peptide markers from thermally
processed meat that could differentiate pork from beef, chevon and chicken meat. In the
initial stage, markers from tryptic digested protein of chilled, boiled and autoclaved pork …
processed meat that could differentiate pork from beef, chevon and chicken meat. In the
initial stage, markers from tryptic digested protein of chilled, boiled and autoclaved pork …
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