Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection. (16th August 2021)

• Record Type: Journal Article
• Authors: Iammarino, Marco; Miedico, Oto; Sangiorgi, Emanuele; D'Amore, Teresa; Berardi, Giovanna; Accettulli, Rosario; Dalipi, Rogerta; Marchesani, Giuliana; Chiaravalle, Antonio Eugenio
• Is Part Of: International journal of food science & technology. Volume 56:Number 10(2021)
• Page Start: 5305
• Page End: 5314
• Publication Date: 2021-08-16
• Subjects: Calcium -- food safety -- ion chromatography -- magnesium -- meats -- mechanically separated meat; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15294
• Languages: English
• ISSNs: 0950-5423

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