Research Progress on Proteomics-Based Detection Techniques for Meat Adulteration
Tianshu Li, Huadong Sheng, Yuanxu Shi, Xiangjie Pan, Lulu Wang, Yunxuan Li, Yanxia Zhu, Hongbo Chen, Shuifeng ZhangAbstract
Background
Meat adulteration is a covert food fraud practice poses considerable safety and ethical risks. This practice challengs traditional detection methods due to biomarker degradation in processed products.
Objective
The objective of this review is to summarize recent advancements in proteomics-based techniques and provide a comprehensive methodological and theoretical reference for optimizing meat authenticity verification systems.
Methods
The present review compares proteomics with traditional methods and outlines standardized workflows, covering sample preparation, mass spectrometry data acquisition modes, and bioinformatic analysis.
Results
Key findings highlight the identification of heat-stable species-specific signature peptides, in addition to the application of these markers across a variety of scenarios, including species identification, tissue-of-origin analysis, and geographical traceability.
Conclusions
Proteomics provides high-resolution, multi-target analytical capabilities for complex matrices. Future directions for this field include the translation of technological into biosensors and the global standardization of peptide libraries. Potential leadership for these efforts could come from international organizations, with the aim of advancing industrial and regulatory applications.