Importance of harmonised sample preparation for moisture and protein content determinations in official food control laboratories: A poultry meat case study. (15th December 2019)

• Record Type: Journal Article
• Authors: Weesepoel, Yannick; Silletti, Erika; Alewijn, Martin; Bernreuther, Alexander
• Is Part Of: Food chemistry. Volume 301(2019)
• Publication Date: 2019-12-15
• Subjects: Moisture content -- Protein content -- Sample homogenisation -- Proficiency test -- Poultry meat; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.125291
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Proficiency test showed satisfactory results for moisture and protein contents. Homogenisation introduced analytical bias for moisture and protein contents. Different poultry cuts resulted in different scatter patterns for analytical results. Drumstick samples showed highest variability of the results. Abstract: Commission Regulation (EC) 543/2008 limits moisture and protein contents in poultry meat. However, this regulation leaves room for interpretation regarding sample homogenisation, potentially affecting comparability of laboratory results. Therefore, a proficiency test and sample homogenisation study were organised amongst 19 European National Reference Laboratories (NRL). In the proficiency test, three different pre-homogenised chicken samples (fillets, drumsticks and carcasses) were analysed. Only one NRL produced unsatisfactory results. In the homogenisation study, NRLs were supplied with uniform fillet, drumstick and carcass materials. Homogenisation was performed according to the NRLs in-house methods. Five NRLs did not return satisfactory results. As these NRLs produced satisfactory results in the proficiency test, their increase in z-scores was related to their homogenisation practices. Overall, scattering of individual results was higher for drumsticks compared to fillets and carcasses. Homogenisation practices for poultry meat introduced significant differences in moisture and protein results and standardisation is therefore advisable.