Total reflection X-ray fluorescence used to distinguish mechanically separated from non-mechanically separated meat
This paper presents the successful application of total reflection X-ray fluorescence spectroscopy (TXRF) for the identification of products obtained from mechanically separated meat (MSM), a very important issue for food quality and safety. According to the European Food Safety Authority, one of th...
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Veröffentlicht in: | Spectrochimica acta. Part B: Atomic spectroscopy 2018-10, Vol.148, p.16-22 |
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container_title | Spectrochimica acta. Part B: Atomic spectroscopy |
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creator | Dalipi, R. Berneri, R. Curatolo, M. Borgese, L. Depero, L.E. Sangiorgi, E. |
description | This paper presents the successful application of total reflection X-ray fluorescence spectroscopy (TXRF) for the identification of products obtained from mechanically separated meat (MSM), a very important issue for food quality and safety. According to the European Food Safety Authority, one of the most important parameters to distinguish MSM is the content of Ca. Consequently, the development of reliable and cost-effective analytical tools is very important to monitor the chemical composition of these foods.
In this study, we have developed an analytical method for elemental analysis of meat samples based on total reflection X-ray fluorescence. A simple sample preparation by suspending the grinded meat sample in a solution of diluted Triton X-100 and polyvinyl alcohol in water showed to be the best for this kind of samples. Fresh chicken meat, chicken meat with different percentage of MSM, pure MSM and meat products prepared with MSM were analyzed. The content of K, Ca, Fe, Cu and Zn was determined. Results show that Ca, but also K and Fe are significant markers to distinguish MSM from fresh meat. A limit of 40% MSM for differentiation was achieved by applying principal component analysis. The method accuracy was evaluated comparing the obtained results with those obtained after acidic digestion and ICP-MS analysis.
[Display omitted]
•A novel method to distinguish mechanically separated meat (MSM) was developed.•Fresh chicken meat, products with MSM and pure MSM were analyzed by TXRF.•Differentiation of meat types was successfully achieved by PCA.•K, Ca and Fe were the most significant markers to distinguish fresh meat from MSM. |
doi_str_mv | 10.1016/j.sab.2018.06.002 |
format | Article |
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In this study, we have developed an analytical method for elemental analysis of meat samples based on total reflection X-ray fluorescence. A simple sample preparation by suspending the grinded meat sample in a solution of diluted Triton X-100 and polyvinyl alcohol in water showed to be the best for this kind of samples. Fresh chicken meat, chicken meat with different percentage of MSM, pure MSM and meat products prepared with MSM were analyzed. The content of K, Ca, Fe, Cu and Zn was determined. Results show that Ca, but also K and Fe are significant markers to distinguish MSM from fresh meat. A limit of 40% MSM for differentiation was achieved by applying principal component analysis. The method accuracy was evaluated comparing the obtained results with those obtained after acidic digestion and ICP-MS analysis.
[Display omitted]
•A novel method to distinguish mechanically separated meat (MSM) was developed.•Fresh chicken meat, products with MSM and pure MSM were analyzed by TXRF.•Differentiation of meat types was successfully achieved by PCA.•K, Ca and Fe were the most significant markers to distinguish fresh meat from MSM.</description><identifier>ISSN: 0584-8547</identifier><identifier>EISSN: 1873-3565</identifier><identifier>DOI: 10.1016/j.sab.2018.06.002</identifier><language>eng</language><publisher>Oxford: Elsevier B.V</publisher><subject>Alcohols ; Analytical methods ; Calcium ; Chemical composition ; Chicken meat ; Chickens ; Cost analysis ; Fluorescence ; Fluorescence spectroscopy ; Food ; Food composition ; Food quality ; Food safety ; Iron ; Meat ; Meat products ; MSM ; Organic chemistry ; PCA ; Polyvinyl alcohol ; Poultry ; Principal components analysis ; Reflection ; Sample preparation ; TXRF ; X ray fluorescence analysis ; X ray reflection ; X-ray fluorescence ; Zinc</subject><ispartof>Spectrochimica acta. Part B: Atomic spectroscopy, 2018-10, Vol.148, p.16-22</ispartof><rights>2018 Elsevier B.V.</rights><rights>Copyright Elsevier BV Oct 2018</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c325t-f0753e1cf4f5f8261e4b70427b2572a4624469d2e5eb8ae3e719f8252762df033</citedby><cites>FETCH-LOGICAL-c325t-f0753e1cf4f5f8261e4b70427b2572a4624469d2e5eb8ae3e719f8252762df033</cites><orcidid>0000-0002-3430-5510</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.sab.2018.06.002$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids></links><search><creatorcontrib>Dalipi, R.</creatorcontrib><creatorcontrib>Berneri, R.</creatorcontrib><creatorcontrib>Curatolo, M.</creatorcontrib><creatorcontrib>Borgese, L.</creatorcontrib><creatorcontrib>Depero, L.E.</creatorcontrib><creatorcontrib>Sangiorgi, E.</creatorcontrib><title>Total reflection X-ray fluorescence used to distinguish mechanically separated from non-mechanically separated meat</title><title>Spectrochimica acta. Part B: Atomic spectroscopy</title><description>This paper presents the successful application of total reflection X-ray fluorescence spectroscopy (TXRF) for the identification of products obtained from mechanically separated meat (MSM), a very important issue for food quality and safety. According to the European Food Safety Authority, one of the most important parameters to distinguish MSM is the content of Ca. Consequently, the development of reliable and cost-effective analytical tools is very important to monitor the chemical composition of these foods.
In this study, we have developed an analytical method for elemental analysis of meat samples based on total reflection X-ray fluorescence. A simple sample preparation by suspending the grinded meat sample in a solution of diluted Triton X-100 and polyvinyl alcohol in water showed to be the best for this kind of samples. Fresh chicken meat, chicken meat with different percentage of MSM, pure MSM and meat products prepared with MSM were analyzed. The content of K, Ca, Fe, Cu and Zn was determined. Results show that Ca, but also K and Fe are significant markers to distinguish MSM from fresh meat. A limit of 40% MSM for differentiation was achieved by applying principal component analysis. The method accuracy was evaluated comparing the obtained results with those obtained after acidic digestion and ICP-MS analysis.
[Display omitted]
•A novel method to distinguish mechanically separated meat (MSM) was developed.•Fresh chicken meat, products with MSM and pure MSM were analyzed by TXRF.•Differentiation of meat types was successfully achieved by PCA.•K, Ca and Fe were the most significant markers to distinguish fresh meat from MSM.</description><subject>Alcohols</subject><subject>Analytical methods</subject><subject>Calcium</subject><subject>Chemical composition</subject><subject>Chicken meat</subject><subject>Chickens</subject><subject>Cost analysis</subject><subject>Fluorescence</subject><subject>Fluorescence spectroscopy</subject><subject>Food</subject><subject>Food composition</subject><subject>Food quality</subject><subject>Food safety</subject><subject>Iron</subject><subject>Meat</subject><subject>Meat products</subject><subject>MSM</subject><subject>Organic chemistry</subject><subject>PCA</subject><subject>Polyvinyl alcohol</subject><subject>Poultry</subject><subject>Principal components analysis</subject><subject>Reflection</subject><subject>Sample preparation</subject><subject>TXRF</subject><subject>X ray fluorescence analysis</subject><subject>X ray reflection</subject><subject>X-ray fluorescence</subject><subject>Zinc</subject><issn>0584-8547</issn><issn>1873-3565</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp9kMtKxDAUhoMoOF4ewF3AdWuS5tLBlQzeYMDNCO5Cmp44KW0zJq0wb2-Gcaurszjf_5_Dh9ANJSUlVN51ZTJNyQitSyJLQtgJWtBaVUUlpDhFCyJqXtSCq3N0kVJHMiGYWKC0CZPpcQTXg518GPFHEc0eu34OEZKF0QKeE7R4Crj1afLj5-zTFg9gt2b01vT9HifYmWimTLkYBjyGsfhjP4CZrtCZM32C6995id6fHjerl2L99vy6elgXtmJiKhxRogJqHXfC1UxS4I0inKmGCcUMl4xzuWwZCGhqAxUousycYEqy1pGqukS3x95dDF8zpEl3YY5jPqkZpbKuVM2XmaJHysaQUhahd9EPJu41JfrgVnc6u9UHt5pInc3lzP0xA_n9bw9RJ-sPqlofs0bdBv9P-geY_YMX</recordid><startdate>201810</startdate><enddate>201810</enddate><creator>Dalipi, R.</creator><creator>Berneri, R.</creator><creator>Curatolo, M.</creator><creator>Borgese, L.</creator><creator>Depero, L.E.</creator><creator>Sangiorgi, E.</creator><general>Elsevier B.V</general><general>Elsevier BV</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QH</scope><scope>7SR</scope><scope>7U5</scope><scope>7UA</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>H97</scope><scope>JG9</scope><scope>L.G</scope><scope>L7M</scope><orcidid>https://orcid.org/0000-0002-3430-5510</orcidid></search><sort><creationdate>201810</creationdate><title>Total reflection X-ray fluorescence used to distinguish mechanically separated from non-mechanically separated meat</title><author>Dalipi, R. ; Berneri, R. ; Curatolo, M. ; Borgese, L. ; Depero, L.E. ; Sangiorgi, E.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c325t-f0753e1cf4f5f8261e4b70427b2572a4624469d2e5eb8ae3e719f8252762df033</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Alcohols</topic><topic>Analytical methods</topic><topic>Calcium</topic><topic>Chemical composition</topic><topic>Chicken meat</topic><topic>Chickens</topic><topic>Cost analysis</topic><topic>Fluorescence</topic><topic>Fluorescence spectroscopy</topic><topic>Food</topic><topic>Food composition</topic><topic>Food quality</topic><topic>Food safety</topic><topic>Iron</topic><topic>Meat</topic><topic>Meat products</topic><topic>MSM</topic><topic>Organic chemistry</topic><topic>PCA</topic><topic>Polyvinyl alcohol</topic><topic>Poultry</topic><topic>Principal components analysis</topic><topic>Reflection</topic><topic>Sample preparation</topic><topic>TXRF</topic><topic>X ray fluorescence analysis</topic><topic>X ray reflection</topic><topic>X-ray fluorescence</topic><topic>Zinc</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dalipi, R.</creatorcontrib><creatorcontrib>Berneri, R.</creatorcontrib><creatorcontrib>Curatolo, M.</creatorcontrib><creatorcontrib>Borgese, L.</creatorcontrib><creatorcontrib>Depero, L.E.</creatorcontrib><creatorcontrib>Sangiorgi, E.</creatorcontrib><collection>CrossRef</collection><collection>Aqualine</collection><collection>Engineered Materials Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Water Resources Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 3: Aquatic Pollution & Environmental Quality</collection><collection>Materials Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Advanced Technologies Database with Aerospace</collection><jtitle>Spectrochimica acta. Part B: Atomic spectroscopy</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dalipi, R.</au><au>Berneri, R.</au><au>Curatolo, M.</au><au>Borgese, L.</au><au>Depero, L.E.</au><au>Sangiorgi, E.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Total reflection X-ray fluorescence used to distinguish mechanically separated from non-mechanically separated meat</atitle><jtitle>Spectrochimica acta. Part B: Atomic spectroscopy</jtitle><date>2018-10</date><risdate>2018</risdate><volume>148</volume><spage>16</spage><epage>22</epage><pages>16-22</pages><issn>0584-8547</issn><eissn>1873-3565</eissn><abstract>This paper presents the successful application of total reflection X-ray fluorescence spectroscopy (TXRF) for the identification of products obtained from mechanically separated meat (MSM), a very important issue for food quality and safety. According to the European Food Safety Authority, one of the most important parameters to distinguish MSM is the content of Ca. Consequently, the development of reliable and cost-effective analytical tools is very important to monitor the chemical composition of these foods.
In this study, we have developed an analytical method for elemental analysis of meat samples based on total reflection X-ray fluorescence. A simple sample preparation by suspending the grinded meat sample in a solution of diluted Triton X-100 and polyvinyl alcohol in water showed to be the best for this kind of samples. Fresh chicken meat, chicken meat with different percentage of MSM, pure MSM and meat products prepared with MSM were analyzed. The content of K, Ca, Fe, Cu and Zn was determined. Results show that Ca, but also K and Fe are significant markers to distinguish MSM from fresh meat. A limit of 40% MSM for differentiation was achieved by applying principal component analysis. The method accuracy was evaluated comparing the obtained results with those obtained after acidic digestion and ICP-MS analysis.
[Display omitted]
•A novel method to distinguish mechanically separated meat (MSM) was developed.•Fresh chicken meat, products with MSM and pure MSM were analyzed by TXRF.•Differentiation of meat types was successfully achieved by PCA.•K, Ca and Fe were the most significant markers to distinguish fresh meat from MSM.</abstract><cop>Oxford</cop><pub>Elsevier B.V</pub><doi>10.1016/j.sab.2018.06.002</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-3430-5510</orcidid></addata></record> |
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subjects | Alcohols Analytical methods Calcium Chemical composition Chicken meat Chickens Cost analysis Fluorescence Fluorescence spectroscopy Food Food composition Food quality Food safety Iron Meat Meat products MSM Organic chemistry PCA Polyvinyl alcohol Poultry Principal components analysis Reflection Sample preparation TXRF X ray fluorescence analysis X ray reflection X-ray fluorescence Zinc |
title | Total reflection X-ray fluorescence used to distinguish mechanically separated from non-mechanically separated meat |
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