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

Alastair Ross*, Carl Brunius, Olivier Chevallier, Gaud Dervilly, Chris Elliott, Yann Guitton, Jessica E. Prenni, Otto Savolainen, Lieselot Hemeryck, Nanna Hjort Vidkjær, Nigel Scollan, Sara L. Stead, Renyu Zhang, Lynn Vanhaecke

*Corresponding author for this work

Research output: Contribution to journalArticle

Abstract

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.

Original languageEnglish
Article number108333
JournalMeat Science
Early online date06 Oct 2020
DOIs
Publication statusEarly online date - 06 Oct 2020

ASJC Scopus subject areas

  • Food Science

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