A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages

A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages

Meat substitution by legume proteins in various types of meat products is a common practice. A reliable detection and quantification of these additives is required to control food specifications, especially regarding food fraud. Consequently, a UHPLC-MS/MS method for the simultaneous detection of al...

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Bibliographic Details
Main Authors: Johannes Spörl, Karl Speer, Wolfgang Jira
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
foreign protein
meat substitution
food adulteration
allergens
legumes
mass spectrometry
Online Access:https://www.mdpi.com/2304-8158/10/5/947

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