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Authentication of meat species and net muscle proteins: updating of an old concept

Author

Listed:
  • Monika Jiru

    (Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Milena Stranska-Zachariasova

    (Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Vladimir Kocourek

    (Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Ales Krmela

    (Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Monika Tomaniova

    (Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Jan Rosmus

    (The State Veterinary Institute Prague, Prague, Czech Republic)

  • Jana Hajslova

    (Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic)

Abstract

The aim of the study was to develop an efficient method for assessment of meat origin and determination of net muscle protein (NMP; based on amino acids and β-alanylhistidine dipeptides) in meat products using the ultra-high performance liquid chromatography coupled with mass spectrometry. As an important result, a database of ratios of particular amino acids to 3-metylhistidine, applicable for muscle protein origin confirmation, was established. Based on the specific ratios of 1-methylhisitidine/3-methylhistidine, revealing of undeclared addition of 2% of chicken meat to the pork was enabled. Similar outcome was achieved by considering the ratios of β-alanylhistidine dipeptides. In the case of chicken-pork and pork-beef admixtures, as low additions as 0.5 and 2% of chicken or pork adulterant could be recognized. The ratio of 4-hydroxyproline/3-methylhisitidine was shown to be diagnostic for detection undeclared addition of 0.5 and 1.5% of connective tissues into the pork and chicken meat, respectively. On the basis of 3-methylhisitidine concentration, the conversion factor F = 292 ± 4 was calculated for quantification of NMP (%) content.

Suggested Citation

  • Monika Jiru & Milena Stranska-Zachariasova & Vladimir Kocourek & Ales Krmela & Monika Tomaniova & Jan Rosmus & Jana Hajslova, 2019. "Authentication of meat species and net muscle proteins: updating of an old concept," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(3), pages 205-211.
    • Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:94-2019-cjfs
    DOI: 10.17221/94/2019-CJFS
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    References listed on IDEAS

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    1. Manning, Louise & Smith, Robert & Soon, Jan Mei, 2016. "Developing an organizational typology of criminals in the meat supply chain," Food Policy, Elsevier, vol. 59(C), pages 44-54.
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    Cited by:

    1. Emőke Szerdahelyi & Barbara Csehi & Krisztina Takács & Eszter Korompai & András Nagy & Éva Gelencsér & László Friedrich, 2020. "Monitoring of imidazole dipeptides in meat products by capillary zone electrophoresis," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(1), pages 36-42.

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