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

Kosek, Vít, Uttl, Leoš, Jírů, Monika, Black, Connor, Chevallier, Olivier, Tomaniová, Monika, Elliott, Christopher T., Hajšlová, Jana
Food control 2019 v.104 pp. 50-56
additives, adulterants, adulterated products, animal-based foods, chicken meat, food industry, mass spectrometry, minced meat, pork, rapid methods, sausages
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.