Rapid method for the determination of meat in food products

A method for the determination of meat in food products is described based on the determination of protein-bound 3-methylhistidine. The method involved high pressure liquid chromatography and reduced the elution time of previous methods from 7 h to 10 min. The accuracy of the method was increased by using electronic integration. The method was used to determine the meat content of nine meat pies and three hamburger patties.