title: Identification of the Species of Origin for Meat Products by Rapid Evaporative Ionization Mass Spectrometry.
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.
authors.affiliation: Imperial College London , South Kensington Campus, Sir Alexander Fleming Building, SW7 2AZ London, United Kingdom.|Waters Research Center , 7 Zahony Street, Budapest 1031, Hungary.
authors.forename: Julia
authors.initials: J
authors.lastname: Balog
authors.affiliation: Imperial College London , South Kensington Campus, Sir Alexander Fleming Building, SW7 2AZ London, United Kingdom.
authors.forename: Dora
authors.initials: D
authors.lastname: Perenyi
authors.affiliation: Imperial College London , South Kensington Campus, Sir Alexander Fleming Building, SW7 2AZ London, United Kingdom.
authors.forename: Cristina
authors.initials: C
authors.lastname: Guallar-Hoyas
authors.affiliation: Waters Research Center , 7 Zahony Street, Budapest 1031, Hungary.
authors.forename: Attila
authors.initials: A
authors.lastname: Egri
authors.affiliation: Waters Corporation , Altricham Road, SK9 4AX Wilmslow, United Kingdom.
authors.forename: Steven D
authors.initials: SD
authors.lastname: Pringle
authors.affiliation: Waters Corporation , Altricham Road, SK9 4AX Wilmslow, United Kingdom.
authors.forename: Sara
authors.initials: S
authors.lastname: Stead
authors.affiliation: Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast , 18-30 Malone Road, BT9 5BN Belfast, Northern Ireland, United Kingdom.
authors.forename: Olivier P
authors.initials: OP
authors.lastname: Chevallier
authors.affiliation: Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast , 18-30 Malone Road, BT9 5BN Belfast, Northern Ireland, United Kingdom.
authors.forename: Chris T
authors.initials: CT
authors.lastname: Elliott
authors.affiliation: Imperial College London , South Kensington Campus, Sir Alexander Fleming Building, SW7 2AZ London, United Kingdom.
authors.forename: Zoltan
authors.initials: Z
authors.lastname: Takats
mesh_terms: D000818:Animals; D002417:Cattle; D003670:Deer; D005504:Food Analysis / Q000295:instrumentation / Q000379:methods*; D006736:Horses; D057230:Limit of Detection; D013058:Mass Spectrometry / Q000379:methods; D008461:Meat Products / Q000032:analysis*; D000069466:Red Meat / Q000032:analysis
keywords: food fraud; horse meat; mass spectrometry; real-time tissue identification