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Liu J, Birse N, Álvarez C, Liu J, Legrand I, Ellies-Oury MP, Gruffat D, Prache S, Pethick D, Scollan N, Hocquette JF. Discrimination of beef composition and sensory quality by using rapid Evaporative Ionisation Mass Spectrometry (REIMS). Food Chem 2024; 454:139645. [PMID: 38833823 DOI: 10.1016/j.foodchem.2024.139645] [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: 02/23/2024] [Revised: 04/22/2024] [Accepted: 05/10/2024] [Indexed: 06/06/2024]
Abstract
Herein, we investigated the potential of REIMS analysis for classifying muscle composition and meat sensory quality. The study utilized 116 samples from 29 crossbred Angus × Salers, across three muscle types. Prediction models were developed combining REIMS fingerprints and meat quality metrics. Varying efficacy was observed across REIMS discriminations - muscle type (71 %), marbling level (32 %), untrained consumer evaluated tenderness (36 %), flavor liking (99 %) and juiciness (99 %). Notably, REIMS demonstrated the ability to classify 116 beef across four Meat Standards Australia grades with an overall accuracy of 37 %. Specifically, "premium" beef could be differentiated from "unsatisfactory", "good everyday" and "better than everyday" grades with accuracies of 99 %, 84 %, and 62 %, respectively. Limited efficacy was observed however, in classifying trained panel evaluated sensory quality and fatty acid composition. Additionally, key predictive features were tentatively identified from the REIMS fingerprints primarily comprised of molecular ions present in lipids, phospholipids, and amino acids.
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Affiliation(s)
- Jingjing Liu
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France; Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ireland.
| | - Nick Birse
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, United Kingdom
| | - Carlos Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ireland
| | - Jiaqi Liu
- College of Software, Shanxi Agricultural University, China
| | | | - Marie-Pierre Ellies-Oury
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France; Bordeaux Sciences Agro, F-33175 Gradignan, France
| | - Dominique Gruffat
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France
| | - Sophie Prache
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France
| | - David Pethick
- Food Futures Institute, Murdoch University, Perth 6150, Australia
| | - Nigel Scollan
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, United Kingdom
| | - Jean-Francois Hocquette
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France.
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Cafarella C, Mangraviti D, Rigano F, Dugo P, Mondello L. Rapid evaporative ionization mass spectrometry: A survey through 15 years of applications. J Sep Sci 2024; 47:e2400155. [PMID: 38772742 DOI: 10.1002/jssc.202400155] [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: 02/28/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 05/23/2024]
Abstract
Rapid evaporative ionization mass spectrometry (REIMS) is a relatively recent MS technique explored in many application fields, demonstrating high versatility in the detection of a wide range of chemicals, from small molecules (phenols, amino acids, di- and tripeptides, organic acids, and sugars) to larger biomolecules, that is, phospholipids and triacylglycerols. Different sampling devices were used depending on the analyzed matrix (liquid or solid), resulting in distinct performances in terms of automation, reproducibility, and sensitivity. The absence of laborious and time-consuming sample preparation procedures and chromatographic separations was highlighted as a major advantage compared to chromatographic methods. REIMS was successfully used to achieve a comprehensive sample profiling according to a metabolomics untargeted analysis. Moreover, when a multitude of samples were available, the combination with chemometrics allowed rapid sample differentiation and the identification of discriminant features. The present review aims to provide a survey of literature reports based on the use of such analytical technology, highlighting its mode of operation in different application areas, ranging from clinical research, mostly focused on cancer diagnosis for the accurate identification of tumor margins, to the agri-food sector aiming at the safeguard of food quality and security.
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Affiliation(s)
- Cinzia Cafarella
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Messina Institute of Technology, former Veterinary School, University of Messina, Messina, Italy
| | - Domenica Mangraviti
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Messina Institute of Technology, former Veterinary School, University of Messina, Messina, Italy
| | - Francesca Rigano
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Messina Institute of Technology, former Veterinary School, University of Messina, Messina, Italy
| | - Paola Dugo
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Messina Institute of Technology, former Veterinary School, University of Messina, Messina, Italy
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Chromaleont s.r.l., former Veterinary School, University of Messina, Messina, Italy
| | - Luigi Mondello
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Messina Institute of Technology, former Veterinary School, University of Messina, Messina, Italy
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Chromaleont s.r.l., former Veterinary School, University of Messina, Messina, Italy
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Álvarez S, Mullen AM, Álvarez C, Hamill RM, O'Neill E, Gagaoua M. Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef. Meat Sci 2023; 205:109315. [PMID: 37625354 DOI: 10.1016/j.meatsci.2023.109315] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/10/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023]
Abstract
This study aimed to explore the differences in the proteome and molecular pathways between two sampling locations (external, internal) of bovine Longissimus thoracis et lumborum (LTL) muscles at 0, 21, and 28 days of dry-aging (i.e. 3, 24, and 31 days post-mortem). It further assessed the impact of post-mortem aging on the meat proteome changes and the biological processes at interplay. Proteins related to defence response to bacterium and regulation of viral entry into host cell were identified to be more abundant on the external location before dry-aging, which may be associated to the oxidative conditions and microbial activity to which post-mortem muscle is exposed during dressing, chilling, and/or quartering of the carcasses. This highlights the relevance of sampling from interior tissues when searching for meat quality biomarkers. As dry-aging progressed, the meat proteome and related biological processes changed differently between sampling locations; proteins related to cell-cell adhesion and ATP metabolic processes pathways were revealed in the external location at 21 and 28 days, respectively. On the other hand, the impact of aging on the proteome of the interior meat samples, evidenced that muscle contraction and structure together with energy metabolism were the major pathways driving dry-aging. Additionally, aging impacted other pathways in the interior tissues, such as regulation of calcium import, neutrophil activation, and regeneration. Overall, the differences in the proteome allowed discriminating the three dry-aging times, regardless of the sampling location. Several proteins were proposed for validation as robust biomarkers to monitor the aging process (tenderization) of dry-aged beef: TTN, GRM4, EEF1A1, LDB3, CILP2, TNNT3, GAPDH, SERPINI1, and OMD.
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Affiliation(s)
- Sara Álvarez
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland; School of Food and Nutritional Sciences, University College, Cork, Western Road, Cork T12 YN60, Ireland
| | - Anne Maria Mullen
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland
| | - Carlos Álvarez
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland
| | - Ruth M Hamill
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College, Cork, Western Road, Cork T12 YN60, Ireland
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4
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Zhang R, Pavan E, Ross AB, Deb-Choudhury S, Dixit Y, Mungure TE, Realini CE, Cao M, Farouk MM. Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics. J Proteomics 2023; 276:104836. [PMID: 36764652 DOI: 10.1016/j.jprot.2023.104836] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 01/30/2023] [Accepted: 01/30/2023] [Indexed: 02/11/2023]
Abstract
Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from 'farm to fork', including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication. SIGNIFICANCE: From this review, we observed that attempts have been made to utilise proteomics and metabolomics techniques on sheep meat products for elucidating pathways of quality variations due to various factors. For instance, the improvement of colour stability and tenderness could be associated with the changes to glycolysis, energy metabolism and endogenous antioxidant capacity. Several studies identify proteolysis as being important, but potentially conflicting for quality as the enhanced proteolysis improves tenderness and flavour, while reducing colour stability. The use of multiple analytical methods e.g., lipidomics, metabolomics, and volatilomics, detects a wider range of flavour precursors (including both water and lipid soluble compounds) that underlie the possible pathways for sheep meat flavour evolution. The technological advancement in omics (e.g., direct analysis-mass spectrometry) could make analysis of the proteins, lipids and metabolites in sheep meat routine, as well as enhance the confidence in quality determination and molecular-based assurance of meat authenticity.
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Affiliation(s)
- Renyu Zhang
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand.
| | - Enrique Pavan
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand; Unidad Integrada Balcarce (FCA, UNMdP - INTA, EEA Balcarce), Ruta 226 km 73.5, CP7620 Balcarce, Argentina
| | - Alastair B Ross
- Proteins and Metabolites, AgResearch Ltd, Lincoln, New Zealand
| | | | - Yash Dixit
- Food informatics, AgResearch Ltd, Palmerston North, New Zealand
| | | | - Carolina E Realini
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
| | - Mingshu Cao
- Data Science, AgResearch Ltd, Palmerston North, New Zealand
| | - Mustafa M Farouk
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
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5
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Rapid Evaporative Ionisation Mass Spectrometry fingerprinting can discriminate lamb meat due to different ageing methods and levels of dehydration. J Proteomics 2023; 272:104771. [PMID: 36423856 DOI: 10.1016/j.jprot.2022.104771] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 11/06/2022] [Accepted: 11/07/2022] [Indexed: 11/23/2022]
Abstract
Dry-ageing is a technique for developing characteristic dry-aged flavour through the interplay of dehydration, lipid oxidation and microbial activities. In this study, we tested the hypothesis that the extent of drying influences the metabolite profile and the final flavour of lamb using an "Age-and-Dry" regime; and that Rapid Evaporative Ionisation Mass Spectrometry (REIMS) fingerprinting can be used to discriminate the metabolic fingerprints of lambs due to ageing methods and dehydration levels. Lamb loins (n = 60) were dehydrated with low (12%), medium (17%) and high (22%) weight losses and compared with the wet-aged equivalents using REIMS and evaluated by 12-member sensory panel. Orthogonal projection to latent structures-discriminant analysis (OPLS-DA) models based on 1400 tentatively identified m/z features were obtained for ageing methods (Q2 > 0.95) and dehydration levels (Q2 > 0.82) with high discrimination accuracy. Increased concentrations of dipeptides and metabolites associated with energy metabolism were observed in aged-and-dried lamb meat which supports the umami and savoury taste perceived by the sensory panel. A reduced concentration of polyunsaturated fatty acids with more aldehydes was observed in aged-and-dried lamb meat contributing to the nutty, roasted, and fatty flavour notes detected by the sensory panellists in these samples compared to the wet-aged. SIGNIFICANCE: Outcomes of this study demonstrated that REIMS can be used to accurately discriminate between different ageing methods and dehydration levels of meat, and the compounds that are associated with lamb flavour. The implications of this finding include: (1) the metabolite concentrating effect of dehydration and the associated effect on aged lamb flavour determined in this study could be used to tailor the processing of dry-aged lamb to deliver specific flavour outcomes in an industrial setting; (2) the ability of REIMS to rapidly detect differences in the aged lamb flavour due to dehydration effect would improve the quality of dry-aged meat and the efficiency with which it can be industrially produced. Thus, REIMS can be used as a rapid authentication and quality prediction tool for different ageing regimes and flavour for the meat industry.
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6
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Shen Q, Lu W, Cui Y, Ge L, Li Y, Wang S, Wang P, Zhao Q, Wang H, Chen J. Detection of fish frauds (basa catfish and sole fish) via iKnife rapid evaporative ionization mass spectrometry: An in situ and real-time analytical method. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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7
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Kaufmann M, Vaysse PM, Savage A, Amgheib A, Marton A, Manoli E, Fichtinger G, Pringle SD, Rudan JF, Heeren RMA, Takáts Z, Balog J, Porta Siegel T. Harmonization of Rapid Evaporative Ionization Mass Spectrometry Workflows across Four Sites and Testing Using Reference Material and Local Food-Grade Meats. Metabolites 2022; 12:1130. [PMID: 36422272 PMCID: PMC9699633 DOI: 10.3390/metabo12111130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 11/08/2022] [Accepted: 11/10/2022] [Indexed: 11/19/2022] Open
Abstract
Rapid evaporative ionization mass spectrometry (REIMS) is a direct tissue metabolic profiling technique used to accurately classify tissues using pre-built mass spectral databases. The reproducibility of the analytical equipment, methodology and tissue classification algorithms has yet to be evaluated over multiple sites, which is an essential step for developing this technique for future clinical applications. In this study, we harmonized REIMS methodology using single-source reference material across four sites with identical equipment: Imperial College London (UK); Waters Research Centre (Hungary); Maastricht University (The Netherlands); and Queen's University (Canada). We observed that method harmonization resulted in reduced spectral variability across sites. Each site then analyzed four different types of locally-sourced food-grade animal tissue. Tissue recognition models were created at each site using multivariate statistical analysis based on the different metabolic profiles observed in the m/z range of 600-1000, and these models were tested against data obtained at the other sites. Cross-validation by site resulted in 100% correct classification of two reference tissues and 69-100% correct classification for food-grade meat samples. While we were able to successfully minimize between-site variability in REIMS signals, differences in animal tissue from local sources led to significant variability in the accuracy of an individual site's model. Our results inform future multi-site REIMS studies applied to clinical samples and emphasize the importance of carefully-annotated samples that encompass sufficient population diversity.
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Affiliation(s)
- Martin Kaufmann
- Department of Surgery, Queen’s University, Kingston, ON K7L 2V7, Canada
- Department of Biomedical and Molecular Sciences, Queen’s University, Kingston, ON K7L 3N6, Canada
| | - Pierre-Maxence Vaysse
- Maastricht MultiModal Molecular Imaging (M4i) Institute, Division of Imaging Mass Spectrometry, Maastricht University, 6229 ER Maastricht, The Netherlands
- Department of Surgery, Maastricht University Medical Center + (MUMC+), 6229 HX Maastricht, The Netherlands
- Department of Otorhinolaryngology, Head & Neck Surgery, MUMC+, 6229 HX Maastricht, The Netherlands
| | - Adele Savage
- Division of Computational and Systems Medicine, Department of Surgery and Cancer, Imperial College London, London SW7 2BX, UK
| | - Ala Amgheib
- Division of Computational and Systems Medicine, Department of Surgery and Cancer, Imperial College London, London SW7 2BX, UK
| | | | - Eftychios Manoli
- Division of Computational and Systems Medicine, Department of Surgery and Cancer, Imperial College London, London SW7 2BX, UK
| | - Gabor Fichtinger
- School of Computing, Queen’s University, Kingston, ON K7L 2N8, Canada
| | | | - John F. Rudan
- Department of Surgery, Queen’s University, Kingston, ON K7L 2V7, Canada
| | - Ron M. A. Heeren
- Maastricht MultiModal Molecular Imaging (M4i) Institute, Division of Imaging Mass Spectrometry, Maastricht University, 6229 ER Maastricht, The Netherlands
| | - Zoltán Takáts
- Division of Computational and Systems Medicine, Department of Surgery and Cancer, Imperial College London, London SW7 2BX, UK
| | - Júlia Balog
- Division of Computational and Systems Medicine, Department of Surgery and Cancer, Imperial College London, London SW7 2BX, UK
- Waters Research Center, 1031 Budapest, Hungary
| | - Tiffany Porta Siegel
- Maastricht MultiModal Molecular Imaging (M4i) Institute, Division of Imaging Mass Spectrometry, Maastricht University, 6229 ER Maastricht, The Netherlands
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8
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Zhai C, Schilling B, Prenni JE, Brooks JC, Legako JF, Miller RK, Hernandez-Sintharakao MJ, Gifford CL, Delmore R, Nair MN. Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4134-4140. [PMID: 36193374 PMCID: PMC9525463 DOI: 10.1007/s13197-022-05562-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/26/2022] [Accepted: 07/19/2022] [Indexed: 06/16/2023]
Abstract
Rapid Evaporative Ionization Mass Spectrometry (REIMS) is a type of ambient ionization mass spectrometry, which enables real-time evaluation of several complex traits from a single measurement. The objective of this study was to evaluate the capability of REIMS analysis of raw samples coupled with chemometrics to accurately identify and predict cooked beef palatability. REIMS analysis and consumer sensory evaluation were conducted for beef arm center roasts (n = 20), top loin steaks (n = 20), top sirloin steaks (n = 20), and 20% lipid ground beef (n = 20). These data were used to train predictive models for six classification sets representing different sensory traits. The maximum prediction accuracies achieved (from high to low): beefy flavor acceptance (86.25%), juiciness acceptance (83.75%), overall acceptance (81.25%), overall flavor acceptance (81.25%), grilled flavor acceptance (78.75%), and tenderness acceptance (75%). The current study demonstrates that REIMS analysis of raw meat has the potential to predict and classify cooked beef palatability. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05562-6.
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Affiliation(s)
- Chaoyu Zhai
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 USA
| | - Bailey Schilling
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 USA
| | - Jessica E. Prenni
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO 80523 USA
| | - J. Chance Brooks
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409 USA
| | - Jerrad F. Legako
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409 USA
| | - Rhonda K. Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843-2471 USA
| | | | - Cody L. Gifford
- Department of Animal Science, University of Wyoming, Laramie, USA
| | - Robert Delmore
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 USA
| | - Mahesh N. Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 USA
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9
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Li X, Zhang R, Hassan MM, Cheng Z, Mills J, Hou C, Realini CE, Chen L, Day L, Zheng X, Zhang D, Hicks TM. Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand. Foods 2022; 11:foods11182903. [PMID: 36141031 PMCID: PMC9506090 DOI: 10.3390/foods11182903] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022] Open
Abstract
Active packaging (AP) has been developed to improve the safety, quality and integrity of food, and minimise food waste, while its application in meat is scarce. This review aims to describe meat production and consumption culture in China and New Zealand to provide the context for packaging innovation requirements, focusing on the emerging opportunities for AP to be used for the improvement of the shelf-life of pre-rigor, aged, and frozen-thawed meat products. Sustainable polymers utilised in the manufacturing of AP, manufacturing techniques, the release mechanisms of actives, and legal and regulatory constraints are also discussed. Diverse market compositions and consumption cultures in China and New Zealand require different packaging solutions to extend the shelf-life of meat. AP containing antimicrobials, moisture regulating agents, and antioxidants may be used for pre-rigor, dry- and wet-aged products and in improving the quality and shelf-life of frozen-thawed meat. Further innovations using sustainably produced polymers for AP, along with incorporating active compounds of multiple functions for effectively improving meat quality and shelf-life are necessary. Challenges remain to resolve issues with scaling the technology to commercially relevant volumes as well as complying with the rigorous legal and regulatory constraints in various countries.
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Affiliation(s)
- Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Renyu Zhang
- Food Technology & Processing Team, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
- Correspondence: (R.Z.); (D.Z.)
| | | | - Zhe Cheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - John Mills
- Food System Integrity Team, AgResearch Ltd., Hopkirk Research Institute, Palmerston North 4442, New Zealand
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Carolina E. Realini
- Food Technology & Processing Team, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Li Day
- Food & Fibre Off-Farm Sector, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4422, New Zealand
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Correspondence: (R.Z.); (D.Z.)
| | - Talia M. Hicks
- Food Technology & Processing Team, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
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10
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Shen Q, Song G, Zhao Q, Wang P, Yang H, Xue J, Wang H, Cui Y, Wang H. Detection of lipidomics characterization of tuna meat during different wet-aging stages using iKnife rapid evaporative ionization mass spectrometry. Food Res Int 2022; 156:111307. [DOI: 10.1016/j.foodres.2022.111307] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 04/22/2022] [Accepted: 04/23/2022] [Indexed: 11/26/2022]
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11
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Zhang R, Yoo MJ, Ross AB, Farouk MM. Mechanisms and strategies to tailor dry-aged meat flavour. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.023] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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Ross A, Brunius C, Chevallier O, Dervilly G, Elliott C, Guitton Y, Prenni JE, Savolainen O, Hemeryck L, Vidkjær NH, Scollan N, Stead SL, Zhang R, Vanhaecke L. Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud. Meat Sci 2020; 181:108333. [PMID: 33067082 DOI: 10.1016/j.meatsci.2020.108333] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 09/01/2020] [Accepted: 10/05/2020] [Indexed: 12/31/2022]
Abstract
Increasing demands are being placed on meat producers to verify more about their product with regards to safety, quality and authenticity. There are many methods that can detect aspects of these parameters in meat, yet most are too slow to keep up with the demands of modern meat processing plants and supply chains. A new technology, Rapid Evaporative Ionisation Mass Spectrometry (REIMS), has the potential to bridge the gap between advanced laboratory measurements and technology that can screen for quality, safety and authenticity parameters in a single measurement. Analysis with REIMS generates a detailed mass spectral fingerprint representative of a meat sample without the need for sample processing. REIMS has successfully been used to detect species fraud, detect use of hormones in meat animals, monitor meat processing and to detect off flavours such as boar taint. The aim of this review is to summarize these and other applications to highlight the potential of REIMS for meat analysis. Sampling methods and important considerations for data analysis are discussed as well as limitations of the technology and remaining challenges for practical adoption.
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Affiliation(s)
- Alastair Ross
- Food and Biobased Products Group, AgResearch, Lincoln, New Zealand.
| | - Carl Brunius
- Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, Sweden.
| | | | | | | | | | - Jessica E Prenni
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, USA.
| | - Otto Savolainen
- Department of Biology and Biological Engineering, Division of Food and Nutrition Science and Chalmers Mass Spectrometry Infrastructure, Chalmers University of Technology, Sweden.
| | | | - Nanna Hjort Vidkjær
- Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, Sweden.
| | - Nigel Scollan
- Queen's University Belfast, Belfast, United Kingdom.
| | - Sara L Stead
- Scientific Operations, Waters Corporation, Wilmslow, UK.
| | - Renyu Zhang
- Food & Bio-based Products, AgResearch, Palmerston North, New Zealand.
| | - Lynn Vanhaecke
- Ghent University, Laboratory of Chemical Analysis, Belgium.
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