Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection
Summary Due to food safety concerns, the European Food Safety Authority asked for novel approaches for identifying mechanically separated meat (MSM) in meat products. In this work, a novel and simplified approach for MSM identification in meat products is presented. This approach is based on the cal...
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| Veröffentlicht in: | International journal of food science & technology 2021-10, Vol.56 (10), p.5305-5314 |
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| container_title | International journal of food science & technology |
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| creator | Iammarino, Marco Miedico, Oto Sangiorgi, Emanuele D’Amore, Teresa Berardi, Giovanna Accettulli, Rosario Dalipi, Rogerta Marchesani, Giuliana Chiaravalle, Antonio Eugenio |
| description | Summary
Due to food safety concerns, the European Food Safety Authority asked for novel approaches for identifying mechanically separated meat (MSM) in meat products. In this work, a novel and simplified approach for MSM identification in meat products is presented. This approach is based on the calcium and magnesium determination by suppressed cation‐exchange chromatography coupled to conductivity detection, after sample mineralisation. One hundred samples of meat products were analysed. The difference between calcium and magnesium concentration (MSMindex) was identified as the most significant parameter useful for discriminating the presence of MSM in the product. The approach was also validated by analysing simulated meat samples containing increasing percentages of MSM. Meat samples with MSMindex higher than 390 mg kg−1 can be classified as MSM products, even if the MSM was obtained at high or low pressure. The protocol is applicable for MSM identification in meat products with MSM percentage higher than 25%.
Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection. |
| doi_str_mv | 10.1111/ijfs.15294 |
| format | Article |
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Due to food safety concerns, the European Food Safety Authority asked for novel approaches for identifying mechanically separated meat (MSM) in meat products. In this work, a novel and simplified approach for MSM identification in meat products is presented. This approach is based on the calcium and magnesium determination by suppressed cation‐exchange chromatography coupled to conductivity detection, after sample mineralisation. One hundred samples of meat products were analysed. The difference between calcium and magnesium concentration (MSMindex) was identified as the most significant parameter useful for discriminating the presence of MSM in the product. The approach was also validated by analysing simulated meat samples containing increasing percentages of MSM. Meat samples with MSMindex higher than 390 mg kg−1 can be classified as MSM products, even if the MSM was obtained at high or low pressure. The protocol is applicable for MSM identification in meat products with MSM percentage higher than 25%.
Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15294</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Calcium ; Chromatography ; Conductivity ; Food safety ; ion chromatography ; Low pressure ; Magnesium ; Meat ; Meat products ; meats ; mechanically separated meat ; Mineralization ; Parameter identification</subject><ispartof>International journal of food science & technology, 2021-10, Vol.56 (10), p.5305-5314</ispartof><rights>2021 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2021 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3014-6b849fac6b66557e1b81208fd261f58c4ad3f03998eafe0bd637ff7f86d2d2823</citedby><cites>FETCH-LOGICAL-c3014-6b849fac6b66557e1b81208fd261f58c4ad3f03998eafe0bd637ff7f86d2d2823</cites><orcidid>0000-0003-1728-5949 ; 0000-0003-2876-6211 ; 0000-0002-1435-4390</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15294$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15294$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27922,27923,45572,45573</link.rule.ids></links><search><creatorcontrib>Iammarino, Marco</creatorcontrib><creatorcontrib>Miedico, Oto</creatorcontrib><creatorcontrib>Sangiorgi, Emanuele</creatorcontrib><creatorcontrib>D’Amore, Teresa</creatorcontrib><creatorcontrib>Berardi, Giovanna</creatorcontrib><creatorcontrib>Accettulli, Rosario</creatorcontrib><creatorcontrib>Dalipi, Rogerta</creatorcontrib><creatorcontrib>Marchesani, Giuliana</creatorcontrib><creatorcontrib>Chiaravalle, Antonio Eugenio</creatorcontrib><title>Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection</title><title>International journal of food science & technology</title><description>Summary
Due to food safety concerns, the European Food Safety Authority asked for novel approaches for identifying mechanically separated meat (MSM) in meat products. In this work, a novel and simplified approach for MSM identification in meat products is presented. This approach is based on the calcium and magnesium determination by suppressed cation‐exchange chromatography coupled to conductivity detection, after sample mineralisation. One hundred samples of meat products were analysed. The difference between calcium and magnesium concentration (MSMindex) was identified as the most significant parameter useful for discriminating the presence of MSM in the product. The approach was also validated by analysing simulated meat samples containing increasing percentages of MSM. Meat samples with MSMindex higher than 390 mg kg−1 can be classified as MSM products, even if the MSM was obtained at high or low pressure. The protocol is applicable for MSM identification in meat products with MSM percentage higher than 25%.
Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection.</description><subject>Calcium</subject><subject>Chromatography</subject><subject>Conductivity</subject><subject>Food safety</subject><subject>ion chromatography</subject><subject>Low pressure</subject><subject>Magnesium</subject><subject>Meat</subject><subject>Meat products</subject><subject>meats</subject><subject>mechanically separated meat</subject><subject>Mineralization</subject><subject>Parameter identification</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kM1KxDAUhYMoOP5sfIKAO6FjkrZp6k7E0ZEBF-q63ObHZui0NckofQ2f2NS69m4uHL57OPcgdEHJksa5tlvjlzRnZXaAFjTlecI4o4doQcqcJHnG0mN04v2WEMLSIlug77XSXbDGSgi273Bv8E7LBrootO2IvR7AQdAqyhCw7eY9uF7tZfA3GLC3u6GNDpGBDtoxTKcYhsiAbHA94slYNq7fQejfHQzNiL9saLDsu8nFftowYqWDllOGM3RkoPX6_G-forfV_evdY7J5fljf3W4SmRKaJbwWWWlA8przPC80rQVlRBjFODW5kBmo1JC0LIUGo0mteFoYUxjBFVNMsPQUXc6-MejHXvtQbfu9ix_4iuWiELwgtIjU1UxJ13vvtKkGZ3fgxoqSauq8mjqvfjuPMJ3hL9vq8R-yWj-tXuabH7uyiC4</recordid><startdate>202110</startdate><enddate>202110</enddate><creator>Iammarino, Marco</creator><creator>Miedico, Oto</creator><creator>Sangiorgi, Emanuele</creator><creator>D’Amore, Teresa</creator><creator>Berardi, Giovanna</creator><creator>Accettulli, Rosario</creator><creator>Dalipi, Rogerta</creator><creator>Marchesani, Giuliana</creator><creator>Chiaravalle, Antonio Eugenio</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-1728-5949</orcidid><orcidid>https://orcid.org/0000-0003-2876-6211</orcidid><orcidid>https://orcid.org/0000-0002-1435-4390</orcidid></search><sort><creationdate>202110</creationdate><title>Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection</title><author>Iammarino, Marco ; Miedico, Oto ; Sangiorgi, Emanuele ; D’Amore, Teresa ; Berardi, Giovanna ; Accettulli, Rosario ; Dalipi, Rogerta ; Marchesani, Giuliana ; Chiaravalle, Antonio Eugenio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3014-6b849fac6b66557e1b81208fd261f58c4ad3f03998eafe0bd637ff7f86d2d2823</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Calcium</topic><topic>Chromatography</topic><topic>Conductivity</topic><topic>Food safety</topic><topic>ion chromatography</topic><topic>Low pressure</topic><topic>Magnesium</topic><topic>Meat</topic><topic>Meat products</topic><topic>meats</topic><topic>mechanically separated meat</topic><topic>Mineralization</topic><topic>Parameter identification</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Iammarino, Marco</creatorcontrib><creatorcontrib>Miedico, Oto</creatorcontrib><creatorcontrib>Sangiorgi, Emanuele</creatorcontrib><creatorcontrib>D’Amore, Teresa</creatorcontrib><creatorcontrib>Berardi, Giovanna</creatorcontrib><creatorcontrib>Accettulli, Rosario</creatorcontrib><creatorcontrib>Dalipi, Rogerta</creatorcontrib><creatorcontrib>Marchesani, Giuliana</creatorcontrib><creatorcontrib>Chiaravalle, Antonio Eugenio</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Iammarino, Marco</au><au>Miedico, Oto</au><au>Sangiorgi, Emanuele</au><au>D’Amore, Teresa</au><au>Berardi, Giovanna</au><au>Accettulli, Rosario</au><au>Dalipi, Rogerta</au><au>Marchesani, Giuliana</au><au>Chiaravalle, Antonio Eugenio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection</atitle><jtitle>International journal of food science & technology</jtitle><date>2021-10</date><risdate>2021</risdate><volume>56</volume><issue>10</issue><spage>5305</spage><epage>5314</epage><pages>5305-5314</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Due to food safety concerns, the European Food Safety Authority asked for novel approaches for identifying mechanically separated meat (MSM) in meat products. In this work, a novel and simplified approach for MSM identification in meat products is presented. This approach is based on the calcium and magnesium determination by suppressed cation‐exchange chromatography coupled to conductivity detection, after sample mineralisation. One hundred samples of meat products were analysed. The difference between calcium and magnesium concentration (MSMindex) was identified as the most significant parameter useful for discriminating the presence of MSM in the product. The approach was also validated by analysing simulated meat samples containing increasing percentages of MSM. Meat samples with MSMindex higher than 390 mg kg−1 can be classified as MSM products, even if the MSM was obtained at high or low pressure. The protocol is applicable for MSM identification in meat products with MSM percentage higher than 25%.
Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15294</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-1728-5949</orcidid><orcidid>https://orcid.org/0000-0003-2876-6211</orcidid><orcidid>https://orcid.org/0000-0002-1435-4390</orcidid></addata></record> |
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| subjects | Calcium Chromatography Conductivity Food safety ion chromatography Low pressure Magnesium Meat Meat products meats mechanically separated meat Mineralization Parameter identification |
| title | Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection |
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