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Food Chem. 2013 Dec 1;141(3):1814-20. doi: 10.1016/j.foodchem.2013.04.124. Epub 2013 May 9.
The identification of meat animal species used in raw burgers is very important with respect to economic and religious considerations. Therefore, international supervisory bodies have implemented procedures to control the employed meat species. In this paper we propose myoglobin as a powerful molecular marker to evaluate the presence of non-declared meat addition in raw beef burgers by using ultra-performance liquid chromatography (UPLC) for the separation and identification of edible animal species (beef, chicken, horse, ostrich, pig and water buffalo). Meat samples were pre-treated with sodium nitrite to transform oxymyoglobin and deoxymyoglobin to the more stable metmyoglobin. The developed method was validated, preparing mixtures with different percentages of pork and beef minced meat. The obtained results show that using myoglobin as marker, 5% (25 mg/500 mg) of pork or beef meat can be detected in premixed minced meat samples.
从经济和宗教角度考虑，鉴别用于制作生汉堡的肉类动物品种非常重要。因此，国际监督机构已经实施了一些程序来控制所使用的肉类品种。本文提出肌红蛋白作为一种强大的分子标记物，通过超高效液相色谱（UPLC）对食用动物品种（牛肉、鸡肉、马肉、鸵鸟肉、猪肉和水牛肉）进行分离和鉴定，评估生牛肉汉堡中是否添加了未经申报的肉类。对肉样进行亚硝酸盐预处理，将氧合肌红蛋白和脱氧肌红蛋白转化为更稳定的高铁肌红蛋白。对所建立的方法进行了验证，制备了不同比例的猪肉和牛肉肉末混合物。结果表明，使用肌红蛋白作为标记物，可以检测到混合肉末样品中 5%（25 毫克/500 毫克）的猪肉或牛肉。
