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Shyichuk A, Kowalska M, Shyychuk I, Lamkiewicz J, Ziółkowska D. Determination of Calcium in Meat Products by Automatic Titration with 1,2-Diaminocyclohexane-N,N,N',N'-tetraacetic Acid. Molecules 2023; 28:6592. [PMID: 37764368 PMCID: PMC10536583 DOI: 10.3390/molecules28186592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 09/06/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
Mechanically separated meat (MSM) is a by-product of the poultry industry that requires routine quality assessment. Calcium content is an indirect indicator of bone debris in MSM but is difficult to determine by EDTA titration due to the poor solubility of calcium phosphate. Therefore, 1,2-diaminocyclohexane-N,N,N',N'-tetraacetic acid was used instead, which has two orders of magnitude higher affinity for calcium ions. In addition, the auxiliary complexing agents triethanolamine and Arsenazo III, an indicator that is sensitive to low calcium concentrations, were used. Automatic titration endpoint detection was performed using an immersion probe at 660 nm. It has been shown that the color change in Arsenazo III can also be read with an RGB camera. The CDTA titration procedure has been tested on commercial Bologna-type sausages and the results were in line with AAS and ICP reference data. The content of calcium in sausages turned out to be very diverse and weakly correlated with the content of MSM. The tested MSM samples had a wide range of calcium content: from 62 to 2833 ppm. Calcium-rich poultry by-products include fat and skin (115 to 412 ppm), articular cartilage (1069 to 1704 ppm), and tendons (532 to 34,539 ppm). The CDTA titration procedure is fully suitable for small meat processing plants due to its simplicity of use and low cost.
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Affiliation(s)
- Alexander Shyichuk
- Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
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Kiełczyński P, Szymański P, Szalewski M, Wieja K, Balcerzak A, Ptasznik S. Application of Density Measurements for Discrimination and Evaluation of Chemical Composition of Different Types of Mechanically Separated Meat (MSM). Molecules 2022; 27:molecules27217600. [PMID: 36364426 PMCID: PMC9654400 DOI: 10.3390/molecules27217600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 10/26/2022] [Accepted: 10/27/2022] [Indexed: 11/09/2022] Open
Abstract
At present, the problem of identifying and controlling different types of Mechanically Separated Meat (MSM) is a very important practical issue in the meat industry. To address this challenge, the authors propose a new, analytical method for the discrimination and characterization of MSM that uses density measurements. The method proposed by the authors, in contrast to the analytical methods existing so far, is rapid, non-destructive, relatively simple and can be computerized. The density measurements of meat samples were conducted with a modified pycnometric method. Statistically significant (p<0.01) differences were found in the evaluated mean values of density for all investigated types of meat. Subsequently, the density measurements were correlated with the physicochemical properties of meat samples. A high correlation coefficient was found between the density of meat samples and the content of protein, sodium and fat. The authors have proven that density measurements allow for rapid discrimination of various types of MSM, and can also be effectively used to determine the chemical composition of MSM samples, e.g., the content of protein, fat and sodium.
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Affiliation(s)
- Piotr Kiełczyński
- Institute of Fundamental Technological Research, Polish Academy of Sciences, ul. Pawińskiego 5B, 02-106 Warsaw, Poland
- Correspondence: ; Tel.: +48-22-8261281 (ext. 416); Fax: +48-22-8269815
| | - Piotr Szymański
- Department of Meat and Fat Technology, Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Str., 02-532 Warsaw, Poland
| | - Marek Szalewski
- Institute of Fundamental Technological Research, Polish Academy of Sciences, ul. Pawińskiego 5B, 02-106 Warsaw, Poland
| | - Krzysztof Wieja
- Institute of Fundamental Technological Research, Polish Academy of Sciences, ul. Pawińskiego 5B, 02-106 Warsaw, Poland
| | - Andrzej Balcerzak
- Institute of Fundamental Technological Research, Polish Academy of Sciences, ul. Pawińskiego 5B, 02-106 Warsaw, Poland
| | - Stanisław Ptasznik
- Department of Meat and Fat Technology, Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Str., 02-532 Warsaw, Poland
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Chaudhary V, Kajla P, Dewan A, Pandiselvam R, Socol CT, Maerescu CM. Spectroscopic techniques for authentication of animal origin foods. Front Nutr 2022; 9:979205. [PMID: 36204380 PMCID: PMC9531581 DOI: 10.3389/fnut.2022.979205] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
Milk and milk products, meat, fish and poultry as well as other animal derived foods occupy a pronounced position in human nutrition. Unfortunately, fraud in the food industry is common, resulting in negative economic consequences for customers as well as significant threats to human health and the external environment. As a result, it is critical to develop analytical tools that can quickly detect fraud and validate the authenticity of such products. Authentication of a food product is the process of ensuring that the product matches the assertions on the label and complies with rules. Conventionally, various comprehensive and targeted approaches like molecular, chemical, protein based, and chromatographic techniques are being utilized for identifying the species, origin, peculiar ingredients and the kind of processing method used to produce the particular product. Despite being very accurate and unimpeachable, these techniques ruin the structure of food, are labor intensive, complicated, and can be employed on laboratory scale. Hence the need of hour is to identify alternative, modern instrumentation techniques which can help in overcoming the majority of the limitations offered by traditional methods. Spectroscopy is a quick, low cost, rapid, non-destructive, and emerging approach for verifying authenticity of animal origin foods. In this review authors will envisage the latest spectroscopic techniques being used for detection of fraud or adulteration in meat, fish, poultry, egg, and dairy products. Latest literature pertaining to emerging techniques including their advantages and limitations in comparison to different other commonly used analytical tools will be comprehensively reviewed. Challenges and future prospects of evolving advanced spectroscopic techniques will also be descanted.
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Affiliation(s)
- Vandana Chaudhary
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India
| | - Aastha Dewan
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India
| | - R. Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR–Central Plantation Crops Research Institute, Kasaragod, India
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Identification of mechanically separated meat using multivariate analysis of 43 trace elements detected by inductively coupled mass spectrometry: a validated approach. Food Chem 2022; 397:133842. [DOI: 10.1016/j.foodchem.2022.133842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 07/04/2022] [Accepted: 07/29/2022] [Indexed: 11/23/2022]
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Detection of Mechanically Separated Meat from Chicken in Sausages and Cold Meat by Targeted LC–MS/MS Analysis. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02231-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
AbstractThe use of mechanically separated meat (MSM) from poultry in meat and sausage products is subject to declaration. Current methods such as microscopy or calcium analysis have proven to be insufficient to ensure the specific detection of MSM in meat and sausage products. When using MSM during production, intervertebral disc and cartilage specific proteins from chicken unavoidably end up in the sausages. Thus, a pseudo-MRM-LC–MS/MS-based assay was developed and validated, which uses intervertebral disc and cartilage specific peptides to detect MSM in meat and sausage products. All five marker peptides were assigned to collagen II alpha 1 which makes up a large part of the proteome of intervertebral discs and cartilage. In order to evaluate the validity of the methodology, a total of 23 positive controls (MSM content 5–90%) and a total of 19 negative controls were examined in a blinded study. After unblinding, 22 of 23 positive controls were correctly classified. Only one self-produced sample with 5% MSM was declared as a negative case (overall sensitivity 96%). In contrast, all negative controls were correctly classified as negative (specificity 100%). In summary, the LC–MS/MS assay allowed the specific detection of MSM in real samples with unknown composition down to 10% MSM in the meat content.
Graphical abstract
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6
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Analysis of the content of mechanically separated poultry meat in sausage using computing microtomography. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103918] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Edwards K, Manley M, Hoffman LC, Williams PJ. Non-Destructive Spectroscopic and Imaging Techniques for the Detection of Processed Meat Fraud. Foods 2021; 10:foods10020448. [PMID: 33670564 PMCID: PMC7922372 DOI: 10.3390/foods10020448] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 02/05/2021] [Accepted: 02/09/2021] [Indexed: 12/04/2022] Open
Abstract
In recent years, meat authenticity awareness has increased and, in the fight to combat meat fraud, various analytical methods have been proposed and subsequently evaluated. Although these methods have shown the potential to detect low levels of adulteration with high reliability, they are destructive, time-consuming, labour-intensive, and expensive. Therefore, rendering them inappropriate for rapid analysis and early detection, particularly under the fast-paced production and processing environment of the meat industry. However, modern analytical methods could improve this process as the food industry moves towards methods that are non-destructive, non-invasive, simple, and on-line. This review investigates the feasibility of different non-destructive techniques used for processed meat authentication which could provide the meat industry with reliable and accurate real-time monitoring, in the near future.
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Affiliation(s)
- Kiah Edwards
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (K.E.); (M.M.)
| | - Marena Manley
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (K.E.); (M.M.)
| | - Louwrens C. Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; or
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, 39 Kessels Rd, Coopers Plains 4108, Australia
| | - Paul J. Williams
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (K.E.); (M.M.)
- Correspondence: ; Tel.: +27-21-808-3155
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Wieja K, Kiełczyński P, Szymański P, Szalewski M, Balcerzak A, Ptasznik S. Identification and investigation of mechanically separated meat (MSM) with an innovative ultrasonic method. Food Chem 2020; 348:128907. [PMID: 33513528 DOI: 10.1016/j.foodchem.2020.128907] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 12/07/2020] [Accepted: 12/10/2020] [Indexed: 11/17/2022]
Abstract
An innovative analytical ultrasonic method for identification and investigation of Mechanically Separated Meat (MSM) samples is presented. To this end, the ultrasonic wave velocity (f=5MHz) in the investigated meat samples was measured. The measured ultrasonic velocity ranged from 1553.4 to 1589.9 m/s. The investigations were performed for: 1) minced hand deboned chicken fillets, 2) low pressure MSM from chicken carcasses, 3) low pressure MSM from chicken collarbones, 4) high pressure MSM from chicken carcasses and 5) high pressure MSM from chicken collarbones. Statistically significant (p<0.001) differences in the ultrasonic velocity were observed for each of investigated kinds of meat. High significant correlations were found between the ultrasonic velocity and the content of protein, fat, sodium and density of the investigated meat. The applicability of the developed ultrasonic method for identifying various kinds of meat and to determine the content of protein, fat, sodium and density was demonstrated.
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Affiliation(s)
- K Wieja
- Institute of Fundamental Technological Research, Polish Academy of Sciences, ul. Pawińskiego 5B, 02-106 Warsaw, Poland
| | - P Kiełczyński
- Institute of Fundamental Technological Research, Polish Academy of Sciences, ul. Pawińskiego 5B, 02-106 Warsaw, Poland.
| | - P Szymański
- Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka St., 02-532 Warsaw, Poland
| | - M Szalewski
- Institute of Fundamental Technological Research, Polish Academy of Sciences, ul. Pawińskiego 5B, 02-106 Warsaw, Poland
| | - A Balcerzak
- Institute of Fundamental Technological Research, Polish Academy of Sciences, ul. Pawińskiego 5B, 02-106 Warsaw, Poland
| | - S Ptasznik
- Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka St., 02-532 Warsaw, Poland
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