Identification of the Species of Origin for Meat Products by Rapid Evaporative Ionization Mass Spectrometry

Julia Balog, Dora Perenyi, Cristina Guallar-Hoyas, Attila Egri, Steven D. Pringle, Sara Stead, Olivier P. Chevallier, Chris T. Elliott, Zoltan Takats*

*Corresponding author for this work

Research output: Contribution to journalArticle

56 Citations (Scopus)

Abstract

Increasingly abundant food fraud cases have brought food authenticity and safety into major focus. This study presents a fast and effective way to identify meat products using rapid evaporative ionization mass spectrometry (REIMS). The experimental setup was demonstrated to be able to record a mass spectrometric profile of meat specimens in a time frame of <5 s. A multivariate statistical algorithm was developed and successfully tested for the identification of animal tissue with different anatomical origin, breed, and species with 100% accuracy at species and 97% accuracy at breed level. Detection of the presence of meat originating from a different species (horse, cattle, and venison) has also been demonstrated with high accuracy using mixed patties with a 5% detection limit. REIMS technology was found to be a promising tool in food safety applications providing a reliable and simple method for the rapid characterization of food products.

Original languageEnglish
Pages (from-to)4793-4800
JournalJournal of Agricultural and Food Chemistry
Volume64
Issue number23
DOIs
Publication statusPublished - 11 May 2016

Keywords

  • food fraud
  • horse meat
  • mass spectrometry
  • real-time tissue identification

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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