Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud
Journal article, 2020

Increasing demands are being placed on meat producers to verify more about their product with regards to safety, quality and authenticity. There are many methods that can detect aspects of these parameters in meat, yet most are too slow to keep up with the demands of modern meat processing plants and supply chains. A new technology, Rapid Evaporative Ionisation Mass Spectrometry (REIMS), has the potential to bridge the gap between advanced laboratory measurements and technology that can screen for quality, safety and authenticity parameters in a single measurement. Analysis with REIMS generates a detailed mass spectral fingerprint representative of a meat sample without the need for sample processing. REIMS has successfully been used to detect species fraud, detect use of hormones in meat animals, monitor meat processing and to detect off flavours such as boar taint. The aim of this review is to summarize these and other applications to highlight the potential of REIMS for meat analysis. Sampling methods and important considerations for data analysis are discussed as well as limitations of the technology and remaining challenges for practical adoption.

Author

Alastair Ross

AgResearch Lincoln Research Centre

Carl Brunius

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Olivier Chevallier

Queen's University Belfast

Gaud Dervilly

Oniris

Chris Elliott

Oniris

Yann Guitton

Oniris

Jessica E. Prenni

Colorado State University

Otto Savolainen

Chalmers, Biology and Biological Engineering, Systems and Synthetic Biology, CMSI

Lieselot Y. Hemeryck

Ghent university

Nanna Hjort Vidkjaer

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Nigel Scollan

Queen's University Belfast

Sara L. Stead

Waters Corporation, USA

Renyu Zhang

AgResearch Grasslands Research Centre

Lynn Vanhaecke

Ghent university

Meat Science

0309-1740 (ISSN)

Vol. In press 108333

Subject Categories

Production Engineering, Human Work Science and Ergonomics

Analytical Chemistry

Other Engineering and Technologies not elsewhere specified

DOI

10.1016/j.meatsci.2020.108333

More information

Latest update

12/30/2020