Hplc-Ms/Ms-Detection of Fibrinogen/Thrombin in Formed Beef and Pork

W. Jira; F. Schwägele

Hplc-Ms/Ms-Detection of Fibrinogen/Thrombin in Formed Beef and Pork

In: 63rd International Congress of Meat Science and Technology

Authors:

W. Jira

W. Jira Department of Safety and Quality of Meat, Max Rubner-Institut (MRI), 95326 Kulmbach, Germany; wolfgang.jira@mri.bund.de

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F. Schwägele

F. Schwägele Department of Safety and Quality of Meat, Max Rubner-Institut (MRI), 95326 Kulmbach, Germany; wolfgang.jira@mri.bund.de

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Type:: Chapter

Pages:: 471–473

DOI:: https://doi.org/10.3920/9789086868605_207

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A sensitive HPLC-MS/MS method for the detection of bovine and porcine fibrinogen/thrombin in restructured meat was developed using tryptic marker peptides of bovine and porcine fibrinogen (six markers each). Meat binding experiments with beef and pork were performed using bovine and porcine blood-based plasmapowder FG (PPFG; Sonac B.V.). The method developed allows the detection of the use of these cold-set binders in raw and heated samples. The peak areas of the fibrinogen marker peptides were increased by a factor of about 100 compared to blank values originating from the occurrence of residual blood in meat using a concentration of 0.6% bovine and porcine PPFG.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Hplc-Ms/Ms-Detection of Fibrinogen/Thrombin in Formed Beef and Pork

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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