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.

快速蒸发电离质谱法（REIMS）是一种从人类医学中脱颖而出的新技术，它是从Iknife开发的，它是一种医疗切割工具，可在切割时灼伤组织。在烧焦过程中，生物挥发物被释放​​并吸引到Reims系统中，并使用飞行时间（TOF）质谱进行了挥发性分子，并量化了挥发性分子。基于Reims的组织分析通常只需几秒钟，并且可以提供90-98％精度的组织学组织鉴定。 Reims分析通过实时电离生物样品无需任何样品制备就可以提供原位分子信息，并且在几秒钟内为操作员提供了高度准确的质谱。使用来自已知组成样品的质谱，可以开发模型来预测和分类感兴趣的组织。最新的Reims在肉类行业中的应用包括物种认证，风味预测和残留测试。产生的分子特征可能用于预测牛肉成分，饮食质量和新鲜度。这项研究将研究该技术预测牛肉胶原蛋白特征和最终牛肉压痛的能力，这是开发在线植物内系统，将牛肉分为反映在加工和饮食质量方面的明显差异的类别。这项研究的结果是，诸如Cargill之类的牛肉加工者将能够将牛肉分配给适当的价值，从而最佳价值，从而最大程度地提高产品收入。