| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2450408 | Meat Science | 2011 | 5 Pages |
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.
