Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection

Abstract

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 (MSM index ) 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 MSM index higher than 390 mg kg À1 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%.

Determination of Calcium in Meat Products by Automatic Titration with 1,2-Diaminocyclohexane-N,N,N’,N’-tetraacetic Acid

“…Useful indicators of MSM quality are chemical components such as calcium [ 13 , 14 , 15 ], ash [ 15 ], iron [ 13 , 16 ], and collagen [ 17 , 18 ]. Calcium content is considered the most appropriate of these chemical indicators for distinguishing between low-pressure and high-pressure MSM [ 5 ].…”

“…These techniques enable the simultaneous determination of multiple analytes and are often used to provide reference data [ 23 , 24 , 25 ]. Ion chromatography also allows the simultaneous determination of calcium and magnesium, which is useful for the reliable detection of MSM [ 14 ].…”

“…The literature data clearly indicate that calcium content alone does not reliably distinguish low-pressure MSM from minced meat products [ 5 , 14 ]. Detection reliability can be improved by using two or more variables: Ca and Mg [ 14 ]; Ca, Fe, and K [ 16 ]; or Ca, 90 Sr, 88 Sr, and ash [ 6 ].…”

“…The literature data clearly indicate that calcium content alone does not reliably distinguish low-pressure MSM from minced meat products [ 5 , 14 ]. Detection reliability can be improved by using two or more variables: Ca and Mg [ 14 ]; Ca, Fe, and K [ 16 ]; or Ca, 90 Sr, 88 Sr, and ash [ 6 ]. The only PCA approach with a large set of 15 variables (Ca, Mo, Co, Ba, Sr, Ni, Se, Sn, Ho, Lu, As, Li, Pb, Tl, and Fe) provides fully reliable MSM detection in meat products [ 25 ].…”

Application of Density Measurements for Discrimination and Evaluation of Chemical Composition of Different Types of Mechanically Separated Meat (MSM)

“…Until now, the following methods have been used for MSM quality investigation and identification: (1) microscopic analysis [ 4 ], (2) X-ray fluorescence reflectometry [ 5 ], (3) micro CT [ 6 , 7 ], (4) electron spin resonance spectroscopy [ 8 ], (5) evaluation of radiostrontium levels [ 9 ], (6) ion chromatography with conductivity detection [ 10 ], (7) metabolite analysis [ 11 ], (8) biophysical methods [ 12 ], (9) hyperspectral imaging [ 13 ] and (10) near Infra-Red reflectance spectroscopy [ 14 ].…”