Abstract
Peptidomics is a field of molecular science that enables the versatile analysis of thousands of peptides present in complex biological samples. Peptidomic analysis for meat authenticity is based on the identification of unique species-, tissue- and/or protein-specific peptide fragments, which differ in the amino acid composition allowing differentiation between two or more analyzed materials. This chapter describes the application of peptidomics to determine the authenticity of meat and processed meat products. Standard analytical approaches involving liquid chromatography-mass spectrometry as well as methods not demanding peptide fractionation are discussed. These peptidomic methods have been applied to meat speciation as well as to identify proteins of nonmeat origin, for instance soy, milk, and collagen proteins. Peptidomics has great potential to be implemented in the authentication of highly processed foodstuffs.
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