Rapid analysis and identification of meat species by laser‐ablation electrospray mass spectrometry (LAESI‐MS)

Abstract

Five fresh meat samples were analyzed using the LAESI-MS technique. Each set of raw mass data was collected within 30 s and analyzed by the PCA and PLS-DA protocol. Eighteen, 19, 18, 17, and 15 markers for chicken, duck, pork, beef, and mutton, respectively, have been selected successfully for meat identification. The results demonstrate that LAESI-MS is a new reliable and rapid method for meat identification. Copyright © 2016 John Wiley & Sons, Ltd.