Determination of Carrageenan in Livestock and Poultry Meat by Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry

Table 3

Analysis of carrageenan in commercial livestock and poultry meat and meat-based products (n = 6).

Sample	Place of production	Carrageenan found (g/kg)
		UHPLC-MS/MS	HPLC-MS/MS
Pork	Jiangsu, China	Nd	Nd
Beef	Jiangsu, China	Nd	Nd
Lamb	Jiangsu, China	Nd	Nd
Chicken	Jiangsu, China	Nd	Nd
Duck	Jiangsu, China	Nd	Nd
Thick-cut sirloin steak	Zhejiang, China	0.28 ± 0.04	0.29 ± 0.05
Thin-cut sirloin steak	Zhejiang, China	0.41 ± 0.07	0.42 ± 0.09
Prime rib steak	Shanghai, China	Nd	Nd
Charcoal braised pork chop	Beijing, China	Nd	Nd
Bacon	Hubei, China	Nd	Nd
Smoked chicken breast	Shandong, China	Nd	Nd
Chicken breast	Hebei, China	Nd	Nd
A	Jiangsu, China	0.21 ± 0.02	0.22 ± 0.01
B	Jiangsu, China	0.23 ± 0.01	0.22 ± 0.03
C	Jiangsu, China	0.23 ± 0.01	0.24 ± 0.02
D	Jiangsu, China	0.20 ± 0.01	0.21 ± 0.01
E	Jiangsu, China	0.22 ± 0.01	0.23 ± 0.01

Nd: not detected.