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

验证快速蒸发电离质谱 (REIMS) 预测牛肉嫩度

• 批准号: 561225-2020
• 负责人: Bruce, Heather
• 金额: $ 4.39万
• 依托单位: University of Alberta
• 依托单位国家: 加拿大
• 项目类别: Alliance Grants
• 财政年份: 2021
• 资助国家: 加拿大
• 起止时间: 2021-01-01 至 2022-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=721940
• 关键词: Validation; rapid; evaporative; ionization; mass

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.

快速蒸发电离质谱 (REIMS) 是一项人类医学新兴技术，由 iKnife 发展而来，iKnife 是一种在切割时烧灼组织的医疗切割工具。在烧灼过程中，生物挥发物被释放​​并吸入 REIMS 系统，并使用飞行时间 (TOF) 质谱法对挥发性分子进行识别和量化。基于 REIMS 的组织分析通常只需几秒钟，并且可以提供准确度为 90-98% 的组织学组织识别。 REIMS 分析通过实时电离生物样品来提供原位分子信息，无需任何样品制备，并且操作员在几秒钟内即可获得高度准确的质谱。使用已知成分样品的质谱，可以开发模型来预测和分类感兴趣的组织。 REIMS 最近在肉类行业的应用包括品种鉴定、风味预测和残留测试。产生的分子特征可能可用于预测牛肉成分、食用质量和新鲜度。这项研究将检验该技术预测牛肉胶原蛋白特征和最终牛肉嫩度的能力，作为开发在线厂内系统的一部分，将牛肉分类，反映加工和食用质量的明显差异。这项研究的结果是，嘉吉等牛肉加工商将能够将牛肉分配到适当的价值，使其获得最佳价值，从而最大限度地提高产品收入。