title: Potential of electrospray mass spectrometry for meat pigment identification.
abstract: The potential of electrospray mass spectrometry (ESMS) to identify haem pigments from different species has been investigated. Purified haemoglobin and myoglobin from various sources (pig, beef, sheep and horse) were analysed by ESMS. The spectra showed ions corresponding to the molecular weights of the globin portions of the haemoproteins. When boiled and then analysed by ESMS, the globin chains remained intact but, on autoclaving for 1 h at 121°C, partial hydrolysis was observed, although the fragments could still be used to identify the origin of the haemoglobin. ESMS is a rapid, sensitive technique and may have potential as an analytical method for meat speciation.
authors: Applied Biochemistry and Food Science, University of Nottingham, Loughborough LE12 5RD, UK.
authors: A J
authors: AJ
authors: Taylor
authors: R
authors: R
authors: Linforth
authors: O
authors: O
authors: Weir
authors: T
authors: T
authors: Hutton
authors: B
authors: B
authors: Green