Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition

•A range of raw and processed pork/beef (P/B) products were prepared and analysed.•HPLC-MS/MS (MRM mode) was used for relative quantification of meat composition.•Species-specific and global peptide markers were used for validating P/B contents.•Combined analysis of the peptides can be used for meat composition authentication.