Proteomic Identification of Proteins-Potential Biomarkers of Non-Meat Components in Meat Products
Reference and commercial samples of meat products (boiled and canned) were analyzed using classical two-dimensional electrophoresis by O’Farrell. We identified 10 different protein products or their fragments on the final stage of the procedure, which are turned to be a components of soy, milk, egg, pumpkin and sunflower. They can be used as the targets of undeclared additives to develop more rapid and sensitive quality control methods, such as shotgun proteomic or immunofluorescense assay.