AUTHENTIMEAT

Authentication of meat products using ambient surface mass spectrometry

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 Obiettivo del progetto (Objective)

'The research objective of the project is authentication of meat products using ambient surface mass spectrometry : desorption electrospray ionization (DESI) and plasma-assisted desorption/ionization (PADI) mass spectrometry. In recent years, authentication of meat products has been gaining in practical importance throughout the world due to economical reasons, religious and moral objections. Adulteration can be also hazardous due to occurrence of food allergies to meat proteins. Implementation of effective techniques such as DESI and PADI that could be applied without preliminary sample preparation will be a breakthrough in meat products authentication. This will result in a novel, fast, innovative method that will allow analysis of complex meat products (e.g. sausages, canned products). For this purpose a multidisciplinary team spanning researchers with different backgrounds was build: Prof. Barret (scientist in charge) has expertise in analytical bioscience, Prof. Alexander in characterising organic surfaces, Prof. Tucker in molecular biology and food authentication, the applicant has experience in food science and proteomics. The School of Pharmacy at the University of Nottingham has an international reputation for its research in surface analysis and expertise in state-of-the-art biochemical analytical technologies. The collaboration will result in integration of the applicant into a highly competitive international research group. The resulting training will enhance the applicant individual competence diversification and will deliver high quality career development in attaining a leading independent position in education with wide applicability across the EU. The project will contribute to improving food safety and to reduce cases of adulteration. The results will have a positive impact on the EU citizens as well as increase research and innovation potential in Europe through leadership in ambient mass spectrometry and its application to fraud detection.'

Introduzione (Teaser)

Food scientists will soon have a new tool to authenticate meat products accurately and rapidly thanks to research at the University of Nottingham, United Kingdom.

Descrizione progetto (Article)

In modern times, consumers are demanding more choice and more information about their food products. It is more important than ever that regulators have the means to rapidly test the composition of meat and processed meat products for additives.

Backed by EU funding, the 'Authentication of meat products using ambient surface mass spectrometry' (AUTHENTIMEAT) project investigated two new techniques for the rapid and accurate analysis of meat composition.

The techniques are both types of mass spectrometry, which can rapidly identify proteins or protein fragments (called peptides) in a meat sample. These can be compared to known peptide profiles for a specific type of meat (e.g. chicken or beef) to identify contaminants or alterations.

Both techniques were tested on standard mixtures of proteins, as well as enzyme-digested and dried meat samples. Researchers found that both techniques were effective, but that one of them provided more reliable and more accurate data.

This technique, known as liquid extraction surface analysis mass spectrometry (LESA-MS), was tested on cattle, pig, horse, chicken and turkey. From this testing, AUTHENTIMEAT identified 23 heat-stable peptide markers for accurate identification of the different animal species, even after cooking.

Researchers then validated these newly identified markers on 21 processed meat products with both known and unknown ingredients. The LESA-MS technique could identify meat composition in these products down to 5 % of the total weight.

AUTHENTIMEAT has identified and tested a new technique for rapid and accurate analysis of meat products, which is simpler and faster than current approaches. This research may be useful to regulators, policymakers and consumers alike.