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Montowska, Magdalena; Kasałka-Czarna, Natalia; Sumara, Agata; Mikołajczak, Beata; Fornal, Emilia, 2026, "Comparative proteomic profiling of red deer and roe deer longissimus muscle reveals heat-resistant peptide markers for game meat authentication", https://doi.org/10.18150/BFJOO0, RepOD, V1
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Red deer and roe deer are important species in the production and consumption of wild game meat. However, limited research has focused on distinguishing between these closely related species, particularly after thermal processing during food production. This study provides new insight into differences in protein expression in raw and cooked longissimus muscle from red deer and roe deer, with cattle included as a reference species, using an untargeted mass spectrometry approach. A total of 47 proteins showing species-related differences in total protein spectral intensities were selected. Gene ontology enrichment and protein–protein interaction network analyses idicated that most of these proteins are structural, regulatory, or enzymatic in nature and are involved in muscle contraction, muscle structure, and cell development. In addition, unique, heat-resistant, deer-specific peptides were identified in red deer and roe deer meat. Among these, four peptides derived from the haemoglobin beta subunit showing strong potential for differentiating roe deer from red deer meat.
red deer, roe deer, skeletal muscle, heat processing, peptide markers, LC-Q-TOF
2029-02-16
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