Ambient mass spectrometry based on REIMS for the rapid detection of adulteration of minced meats by the use of a range of additives

Vít Kosek, Leoš Uttl, Monika Jírů, Connor Black, Olivier Chevallier, Monika Tomaniová, Christopher T. Elliott, Jana Hajšlová*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

14 Citations (Scopus)
108 Downloads (Pure)

Abstract

Meat adulteration is a significant economic problem as it can result in substantial economic gains and loss of consumers’ trust in the food industry. Addition of a bulking agent masking the addition of water into minced meat is a fraudulent practice that is very difficult to detect. The quality of the meat can be assessed by measurement of total net protein, however the methods used to measure such property are not able to cope with the quite sophisticated modern-day adulteration practices. In our study, we assessed the potential of recently introduced Rapid Evaporative Mass Spectrometry (REIMS) technology to discover undeclared additives in chopped pork and chicken meat-based products such as sausages and burgers. The REIMS technique was able to discover such adulterants with a high degree of confidence when more than 2.5% of these substances were added. The results could be obtained within a few minutes. In this context REIMS can be classified as a rapid screening method which could be employed as a front-line testing method to ensure the quality and authenticity of meat products.

Original languageEnglish
Pages (from-to)50-56
Number of pages7
JournalFood Control
Volume104
Early online date30 Oct 2018
DOIs
Publication statusPublished - Oct 2019

Keywords

  • Ambient mass spectrometry
  • Meat authentication
  • Meat processing additives
  • Rapid evaporative ionization mass spectrometry

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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