Detection of Mechanically Deboned Meat in Cold Cuts byInductively Coupled Plasma-Mass Spectrometry

I. Sarakatsianos; N. Manousi; D. Georgantelis; A. Goula; K. Adamopoulos; V. Samanidou

doi:10.21743/pjaec/2018.12.12

Authors

I. Sarakatsianos Laboratory of Food Industries & Αgricultural Industries Technology, Department of Technologies, School of Chemical Engineering, Faculty of Engineering, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece Author
N. Manousi 3rd Military Veterinary Hospital of Thessaloniki GR 57001, Thermi, Greece Author
D. Georgantelis Freelancer, Chemist Ph.D, 25, Th. Sakellaridi, GR-54248, Thessaloniki, Greece Author
A. Goula School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece Author
K. Adamopoulos Laboratory of Food Industries & Αgricultural Industries Technology, Department of Technologies, School of Chemical Engineering, Faculty of Engineering, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece Author
V. Samanidou Laboratory of Analytical Chemistry, Chemistry Department, School of Sciences, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece Author

DOI:

https://doi.org/10.21743/pjaec/2018.12.12

Keywords:

Mechanically deboned meat, Meat products, Inductively coupled plasma, Mass spectrometry, Microwave digestion

Abstract

In present study the use of Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) was investigated for the detection and differentiation of mechanically deboned meat (MDM) content treated with high pressure techniques in meat products. A number of samples of meat products
were prepared containing different proportions of MDM and elemental analysis was performed by a multi-element ICP-MS method after microwave assisted acid digestion of processed meat samples in closed vessels acid microwave digestion method. Element concentrations were plotted versus MDM content and obvious differences were observed for certain elements. Among all examined elements, barium presented a clear trend in correlation of its concentration with the MDM content. The results of this preliminary study indicate that it is possible to detect the proportion of % MDM content in processed meat products by its correlation to barium concentration.