Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud
Artikel i vetenskaplig tidskrift, 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.

Författare

Alastair Ross

AgResearch Lincoln Research Centre

Carl Brunius

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Olivier Chevallier

Queen's University Belfast

Gaud Dervilly

Oniris

Chris Elliott

Oniris

Yann Guitton

Oniris

Jessica E. Prenni

Colorado State University

Otto Savolainen

Chalmers, Biologi och bioteknik, Systembiologi, CMSI

Lieselot Y. Hemeryck

Universiteit Gent

Nanna Hjort Vidkjaer

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Nigel Scollan

Queen's University Belfast

Sara L. Stead

Waters Corporation, USA

Renyu Zhang

AgResearch Grasslands Research Centre

Lynn Vanhaecke

Universiteit Gent

Meat Science

0309-1740 (ISSN)

Vol. In press 108333

Ämneskategorier

Produktionsteknik, arbetsvetenskap och ergonomi

Analytisk kemi

Övrig annan teknik

DOI

10.1016/j.meatsci.2020.108333

Mer information

Senast uppdaterat

2020-12-30