Identification of novel peptides for horse meat speciation in highly processed foodstuffs

Abstract

There is a need for robust analytical methods to support enforcement of food labelling legislation. Proteomics is emerging as a complementary methodology to existing tools such as DNA and antibody-based techniques. Here we describe the development of a proteomics strategy for the determination of meat species in highly processed foods. A database of specific peptides for nine relevant animal species was used to enable semi-targeted species determination. This principle was tested for horse meat speciation, and a range of horse-specific peptides were identified as heat stable marker peptides for the detection of low levels of horse meat in mixtures with other species.

Keywords:

• mass spectrometry
• biomarker peptide
• horse meat
• meat authenticity

Acknowledgements

The authors are grateful to the Bioscience Technology Facility (Biology Department, University of York) for its technical input (MALDI-TOF and maXis mass spectrometry analysis) and bioinformatics support. They thank Cristina Fernández Casado for technical assistance with meat preparations and protein extractions.

Additional information

Funding

This work was supported by the UK Department for Environment, Food & Rural Affairs (DEFRA) [grant number FA0138].