SAMPLES

Samples Used

Horse (Equus caballus)

Wild Boar (Sus scrofa)

Chicken (Gallus gallus)

Lamb (Ovis aries)

Cattle (Bos primigenius)

Sample Preparation

1. Meat samples were diced and frozen with liquid nitrogen.
2. Upon removal from liquid nitrogen, the meat samples were grounded in the rotor mill.
3. 300 mg of grounded meat samples were weighed and transferred to a tube.
4. 4 mL of extraction buffer was added to the tube.
5. The tube was vortexed and extraction was conducted on the rotary lab shaker.
6. The extracted samples were then centrifuged.
7. 100 μL aliquot of the supernatant was transferred to a 1.5 mL Eppendorf tube.
8. The extraction buffer was removed.
9. The air dried pellet was redissolved in urea solution and trypsinized.
10. The samples undergo reduction and alkylation during this process in which they are then incubated overnight.
11. The digested samples were diluted with HPLC grade water and desalted using polymeric reverse-phase cartridges.
12. The samples were loaded onto the cartridges and washed with methanol and formic acid, followed by acetonitrile and HPLC grade water.
13. The remaining eluate was collected in an Eppendorf tube and DMSO was added.