A detecting method for adulteration in processed meat products based on peptide markers analysis was developed in this paper

which could be performed for both qualitative and quantitative analysis.After protein extraction and trypsin digestion

the specific heat-stable peptide markers were searched in five types of meat including cattle

chicken

duck

pig and sheep

with high resolution mass spectrometry(HRMS) and bioinformatics tools.In multiple reaction monitoring(MRM) mode

these markers were further verified by high performance liquid chromatography triple quadrupole mass spectrometry(HPLC-QQQ-MS).A quantitative calibration curve was established using a meat mixture of two percentages(from 0% to 100%) with lower limit of determination of 1%.This method was used to analyze the actual samples purchased from the market.Results showed that this method is a reliable and effective strategy for meat identification

which could be used for the quantitative detection of adulteration in raw and cooked meat.