This document describes a study that developed a mass spectrometry-based method to identify meat species in processed foods containing gelatin. Unique peptide markers were identified for bovine and porcine gelatin using LC-MSE and protein database searching. The method was able to distinguish between species and quantify a mixture of 15% bovine gelatin in porcine gelatin. Future work involves transferring the method to a tandem quadrupole mass spectrometer for routine analysis and investigating contributions from type III collagen. The method provides a tool for verifying meat species labeling and composition of meat products.