Species-specific expression of various proteins in meat tissue: Proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species

► 2-DE protein profiles from raw meat and ready-made meat products were investigated. ► Some species-specific proteins become only slightly degraded during aging and processing. ► The differences in their amino acid sequences range from less than 10 to several dozen per cent. ► The proteins have potential to be used as markers in meat product authentication.