Development of a two-level control system for the analysis of the composition of meat products

Authors

  • Natalya Vostrikova V. M. Gorbatov Federal Research Center for Food Systems of RAS, Laboratory Center for food and feed testing, Talalikhina st., 26, 109316, Moscow, Russia, Tel.: +74956767981 https://orcid.org/0000-0002-9395-705X
  • Daniil Khvostov V. M. Gorbatov Federal Research Center for Food Systems of RAS, Laboratory of molecular biology and bioinformatics, Talalikhina st., 26, 109316, Moscow, Russia, Tel.: +74956767981 https://orcid.org/0000-0002-3445-4559
  • Anatoly Zherdev Research Center of Biotechnology RAS, Laboratory of immunobiochemistry, Leninsky prospect, 33, 119071, Moscow, Russia, Tel.: +74959542804 https://orcid.org/0000-0003-3008-2839
  • Mikhail Minaev V.M. Gorbatov Federal Research Center for Food Systems of RAS, Laboratory of molecular biology and bioinformatics, Talalikhina st., 26, 109316, Moscow, Russia, Tel.: +74956767981
  • Elena Zvereva Research Center of Biotechnology RAS, Laboratory of immunobiochemistry, Leninsky prospect, 33, 119071, Moscow, Russia, Tel.: +74959542804 https://orcid.org/0000-0002-8709-2061

DOI:

https://doi.org/10.5219/1632

Keywords:

biomarker, LC-MS/MS, PCR, species specificity

Abstract

Because of the increased demand for processed meat, there is an urgent need to introduce specific identification methods. Strategies such as molecular genetics and the physical condition of meat are used to quickly explore multi-component products. However, a single methodology does not always unambiguously classify a product as counterfeit. In laboratory practice, as a rule, screening techniques are rarely used in the first stage, followed by arbitration. This work aimed to study individual methodologies using artificially falsified meat samples as examples and to identify their composition based on muscle tissue. For the experiments, the three most common types of raw meat were selected: pork, beef, and chicken. The calculation of the content of muscle tissue was carried out according to the BEFFE method. The study of muscle protein was carried out by ICA, ELISA, PCR, microstructural analysis, and mass spectrometric identification. In this connection, we proposed a multilevel control system for multicomponent meat products. Both classical methodologies, such as calculation by prescription bookmarks (BEFFE) and microstructural analysis, and approaches of highly sensitive methodologies, such as identification of muscle tissue by marker peptides (LC/MS-MRM) and semi-quantitative PCR analysis, were evaluated.

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Published

2021-10-28

How to Cite

Vostrikova, N., Khvostov, D., Zherdev, A., Minaev, M., & Zvereva, E. (2021). Development of a two-level control system for the analysis of the composition of meat products. Potravinarstvo Slovak Journal of Food Sciences, 15, 1005–1017. https://doi.org/10.5219/1632