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

J. Balog, Dora Perenyi, C. Guallar-Hoyas, Attila Egri, S. Pringle, S. Stead et al.

2016 Journal of Agricultural and Food Chemistry Cited 128 times

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.

Cited in this thesis

Introduction Literature Survey Oil Contamination and Cross-Species Adulteration

Frequently Cited Together

One model to learn them allKaiser 20173 chapters
From Laboratory Exploration to Practice: Applications, Challenges, and DevelopmeXue 20253 chapters
Deep LearningGoodfellow 20163 chapters
A survey on deep transfer learningTan 20183 chapters
Stacked generalizationWolpert 19923 chapters
Grad-cam: Visual explanations from deep networks via gradient-based localizationSelvaraju 20173 chapters

BibTeX

@article{Balog2016,
  author = {Júlia Balog and Dora R. Perenyi and Christina Guallar-Hoyas and Attila Egri and Steven Derek Pringle and Sara Stead and Olivier P. Chevallier and Christopher T. Elliott and Zoltán Takáts},
  journal = {Journal of Agricultural and Food Chemistry},
  title = {Identification of the Species of Origin for Meat Products by Rapid Evaporative Ionization Mass Spectrometry},
  year = {2016},
  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.},
  doi = {10.1021/acs.jafc.6b01041},
  mag_id = {2358147754},
  pmcid = {null},
  pmid = {27167240},
  pages = {4793–4800},
}