Related Experiment Video
Updated: May 27, 2026
Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
Published on: September 20, 2016
Use of histidine dipeptides to estimate the proportion of pig meat in processed meats
P R Carnegie1, M G Collins, M Z Ilic
1School of Agriculture, La Trobe University, Bundoora, Victoria 3083, Australia.
Abstract:
High performance liquid chromatography on a Partisil-10 SCX column was examined as an alternative to conventional ion exchange chromatography as a means of quantitating the histidine dipeptides, anserine, carnosine and balenine in processed pig meats. Because the ratio of these dipeptides in skeletal muscle of the pig is different from that in other species commonly used for meat, it is possible to estimate the proportion of pig meat in processed meats. Several Australian pork products were found to contain a low proportion of lean pig meat.
