All

What are you looking for?

All
Projects
Results
Organizations

Quick search

  • Projects supported by TA ČR
  • Excellent projects
  • Projects with the highest public support
  • Current projects

Smart search

  • That is how I find a specific +word
  • That is how I leave the -word out of the results
  • “That is how I can find the whole phrase”

Ambient mass spectrometry based on REIMS for the rapid detection of adulteration of minced meats by the use of a range of additives

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43916729" target="_blank" >RIV/60461373:22330/19:43916729 - isvavai.cz</a>

  • Result on the web

    <a href="https://www.sciencedirect.com/science/article/pii/S0956713518305309?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0956713518305309?via%3Dihub</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.foodcont.2018.10.029" target="_blank" >10.1016/j.foodcont.2018.10.029</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Ambient mass spectrometry based on REIMS for the rapid detection of adulteration of minced meats by the use of a range of additives

  • Original language description

    Meat adulteration is a significant economic problem as it can result in substantial economic gains and loss of consumers&apos; trust in the food industry. Addition of a bulking agent masking the addition of water into minced meat is a fraudulent practice that is very difficult to detect. The quality of the meat can be assessed by measurement of total net protein, however the methods used to measure such property are not able to cope with the quite sophisticated modern-day adulteration practices. In our study, we assessed the potential of recently introduced Rapid Evaporative Mass Spectrometry (REIMS) technology to discover undeclared additives in chopped pork and chicken meat-based products such as sausages and burgers. The REIMS technique was able to discover such adulterants with a high degree of confidence when more than 2.5% of these substances were added. The results could be obtained within a few minutes. In this context REIMS can be classified as a rapid screening method which could be employed as a front-line testing method to ensure the quality and authenticity of meat products.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Result continuities

  • Project

    Result was created during the realization of more than one project. More information in the Projects tab.

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2019

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Food control

  • ISSN

    0956-7135

  • e-ISSN

  • Volume of the periodical

    104

  • Issue of the periodical within the volume

    OCT 2019

  • Country of publishing house

    BE - BELGIUM

  • Number of pages

    7

  • Pages from-to

    50-56

  • UT code for WoS article

    000472125100007

  • EID of the result in the Scopus database

    2-s2.0-85065061331