51. Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context
- Author
-
Peter Watkins, Aarti B. Tobin, Anita L. Sikes, Joanne Hughes, Robert S. Barlow, Kate E. McMillan, Adam G. Fitzgerald, and Sean C. Moore
- Subjects
0301 basic medicine ,Meat packing industry ,Endocrinology, Diabetes and Metabolism ,Supply chain ,media_common.quotation_subject ,lcsh:QR1-502 ,provenance ,Context (language use) ,Review ,01 natural sciences ,Biochemistry ,lcsh:Microbiology ,Market fragmentation ,03 medical and health sciences ,Quality (business) ,Molecular Biology ,media_common ,REIMS ,red meat ,business.industry ,010401 analytical chemistry ,Food safety ,metabolomics ,0104 chemical sciences ,Product (business) ,food safety ,030104 developmental biology ,quality ,Red meat ,lipidomics ,Business ,Biochemical engineering - Abstract
The red meat supply chain is a complex network transferring product from producers to consumers in a safe and secure way. There can be times when fragmentation can arise within the supply chain, which could be exploited. This risk needs reduction so that meat products enter the market with the desired attributes. Rapid Evaporative Ionisation Mass Spectrometry (REIMS) is a novel ambient mass spectrometry technique originally developed for rapid and accurate classification of biological tissue which is now being considered for use in a range of additional applications. It has subsequently shown promise for a range of food provenance, quality and safety applications with its ability to conduct ex vivo and in situ analysis. These are regarded as critical characteristics for technologies which can enable real-time decision making in meat processing plants and more broadly throughout the sector. This review presents an overview of the REIMS technology, and its application to the areas of provenance, quality and safety to the red meat industry, particularly in an Australian context.
- Published
- 2021