Proteomic approach for the detection of chicken mechanically recovered meat

Mechanically recovered meat is cheaper than raw meat and thus has been incorporated into many meat-derived products. EU regulations exclude mechanically recovered meat from the definition of meat; as a consequence analytical procedures are needed to differentiate it from hand-deboned meat. The present pilot study has utilized a proteomic approach to find potential markers for the detection of chicken mechanically recovered meat. Intact proteins were extracted from raw meat and then analyzed with OFF-GEL electrophoresis followed by SDS-PAGE and identification of potential markers by nano-LC-MS/MS. It was shown that it is possible to extract, separate and identify key proteins from processed meat material. Potential chicken mechanically recovered meat markers — hemoglobin subunits and those similar to myosin-binding protein C were also identified.

Research highlights
► Proteins were extracted from chicken meat and analyzed with OFF-GEL electrophoresis.
► OFF-GEL fractions were then analyzed by SDS-PAGE.
► Next, identification of proteins in HDM and MRM was done by nano-LC-MS/MS.
► MRM markers were hemoglobin subunits and those similar to myosin-binding protein C.