A quantitative reference strategy for meat product authenticity based on peptide functional classification and peptide synergy.

This study systematically delineates three functional categories of peptides (qualitative peptides, quantitative peptides, and co-peptides) for the first time, and proposes a quantitative reference strategy based on the synergistic application of these peptides. This strategy constructs a calibration curve using the response ratio of target quantitative peptides to co-peptides. Validation using simulated samples demonstrated that most recoveries fell within the range of 85.33% to 119.37%. The coefficient of determination (R2) exceeded 0.995, and all relative standard deviation (RSD) values were below 14.51%. Furthermore, applying this strategy to commercial meat products yielded seven optimal peptide combinations with strong resistance to interference, effectively correcting complex matrix interference. This cost-effective, highly efficient and reliable method provides a practical and promising technical approach for food authenticity analysis.