Validation of rapid evaporative ionization mass spectrometry (REIMS) for prediction of beef tenderness

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Rapid evaporative ionization mass spectrometry (REIMS) is a new technology emerging from human medicine that was developed from the iKnife, a medical cutting tool that cauterizes tissue as it cuts. During cauterization, biological volatiles are released and drawn into the REIMS system, with volatile molecules identified and quantified using time of flight (TOF) mass spectrometry. REIMS-based tissue analysis generally takes only a few seconds and can provide histological tissue identification with 90-98% accuracy. REIMS profiling provides in situ molecular information by ionizing biological samples in real-time without any sample preparation and the operator is provided with a highly accurate mass spectrum within seconds. Using mass spectra from samples of known composition, models can be developed to predict and classify the tissue of interest. Recent application of REIMS in the meat industry include species authentication, flavour prediction, and residue testing. The molecular signatures produced potentially can be used to predict beef composition, eating quality, and freshness. This research will examine the ability of this technology to predict beef collagen characteristics and ultimately beef tenderness as part of developing an on-line in-plant system to sort beef into categories reflecting tangible differences in processing and eating quality. As a result of this research, beef processors such as Cargill will be able to allocate beef to the appropriate value so that it is optimally valued, thus maximising product revenue.