Detection of Mechanically Separated Meat from Chicken in Sausages and Cold Meat by Targeted LC–MS/MS Analysis

Abstract The use of mechanically separated meat (MSM) from poultry in and sausage products is subject to declaration. Current methods such as microscopy or calcium analysis have proven be insufficient ensure the specific detection MSM products. When using during production, intervertebral disc cartilage proteins chicken unavoidably end up sausages. Thus, a pseudo-MRM-LC–MS/MS-based assay was developed validated, which uses peptides detect All five marker were assigned collagen II alpha 1 makes large part proteome discs cartilage. In order evaluate validity methodology, total 23 positive controls (MSM content 5–90%) 19 negative examined blinded study. After unblinding, 22 correctly classified. Only one self-produced sample with 5% declared case (overall sensitivity 96%). contrast, all classified (specificity 100%). summary, LC–MS/MS allowed real samples unknown composition down 10% content. Graphical abstract