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Standards Development
This document provides a reliable and standardised procedure for the liquid chromatographymass spectrometry (LC-MS/MS) analysis of meat products which enables the determination of the species of origin of meats in processed food products. The procedure covers the extraction of proteins from meat products, digestion with trypsin, solid-phase extraction (SPE) isolation of peptides, and subsequent analysis by LC-MS/MS.
This document is applicable to laboratories, regulatory bodies, and food testing facilities involved in the analysis of processed food products to authenticate the species origin of meats. It specifically targets the determination of beef, pork, goat, lamb, horse, donkey, rabbit, chicken, and turkey species. The detection of beef, pork, horse and chicken (4 species) with a LOD of 1% has been validated.
Instances of mislabelling and fraud in the food and drink industry can erode public trust and negatively impact businesses' competitiveness and resilience. To address this challenge, it is crucial to develop a standard with robust analytical tools that can verify product labelling and support enforcement of food laws. These issues not only deceive consumers but also pose potential health risks and undermine the integrity of the food supply chain. To address this challenge, we propose the implementation of a standard for Liquid Chromatography-Mass Spectrometry (LC/MS) as a reliable and efficient method for the determination of the animal origin of meat (beef, pork, goat, lamb, horse, donkey, rabbit, chicken, and turkey) in highly processed meat products. This will enhance consumers’, businesses, and the food industry’s confidence in food labelling.
Peptide mass spectrometry analysis is an effective tool for food analysis that can complement molecular biology techniques, especially in highly processed products where DNA degradation may affect the performance of molecular methods. A multi-species method based on liquid chromatography triple quadrupole mass spectrometry has been developed to verify meat labelling in highly processed meat products. Meat proteins are extracted and digested with trypsin. The resulting peptides undergo purification via solid phase extraction (SPE) and then mass spectrometric analysis to identify the meat's species of origin.
A new technical specification for determining the animal origin of meat using Liquid Chromatography Mass Spectrometry (LC/MS) will enable the food industry to enhance transparency, ensure regulatory compliance, and restore consumer confidence in the meat industry.
The proposal will provide a step-by-step procedure for the analysis, which includes the following key aspects:
a) Extraction of Proteins: The method outlines the extraction of proteins from meat products, ensuring efficient recovery and preservation of the target analytes.
b) Protein Content Measurement: The standard includes guidance on accurately measuring the protein content of the extracted samples to ensure consistent analysis.
c) Digestion with Trypsin: The standard describes the digestion of meat proteins using trypsin to break them down into constituent peptides.
d) Solid Phase Extraction (SPE): The standard outlines the procedure for isolating the peptides using solid-phase extraction techniques, ensuring efficient purification and removal of interfering substances.
e) Concentration by Centrifugal Evaporation: The standard provides instructions for concentrating the isolated peptides using centrifugal evaporation, optimizing sample volume for subsequent analysis.
f) LC-MS/MS Analysis: The standard provides guidelines regarding parameters for liquid chromatography and mass spectrometric analysis, including instrument settings, chromatographic separation, and mass spectrometry conditions.
The proposal will be based on research that has been conducted by the UK Department for Environment, Food and Rural Affairs (DEFRA). These are:
- FA0166-01. Standard Operating Procedure for the extraction of proteins from meat food products.
- FA0166-02. Standard Operating Procedure for the tryptic digestion of meat proteins and isolation of peptides.
- FA0166-03. Standard Operating Procedure for the determination of the animal origin of meat by LC-MS/MS
– multispecies method.
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