Rapid yet reliable
Meat testing doesn’t need to be complex or slow.
Introducing REIMS, also known as Rapid Evaporative Ionisation Mass Spectrometry – the rapid way to identify the composition of meat.
In less than a minute, REIMS captures the unique fingerprint of the sample and instantly compares it to reference samples in our database.
Not only can REIMS identify the animal species, but it can also identify the breed, country of origin, and even the eating quality.
Revolutionising meat authenticity testing.
Pairing Bia Analytical’s advanced chemometric modelling with powerful REIMS technology will transform the speed of your meat quality control.
One test. Multiple insights. Test more in less time.
From a single sample, gain insights into product integrity, quality, and consumer preferences.
REIMS represents an innovative and evolving approach to meat testing
Subject to reference sample collection, REIMS technology has a range of potential applications
Adulteration
Detect substitution (e.g., horsemeat), fillers (e.g., collagen), and by-products (e.g., spinal material).
Quality
Provide quantifiable evidence for competitive, labelling or quality claims such as cut and tenderness.
Traceability
Validate country or origin, breed or species for compliance or competitive labelling claims.
Build the tests you need
REIMS is effective in beef, fish, crustaceans, pork, lamb and poultry. Compare against our known reference data or build new data models to verify the sample of your choice.
Rapid still means reliable
Powered by chemometrics, ambient mass spectrometry analyses vapour ions to identify the composition, and confirm authenticity against a reference model.
Fast data, faster decisions
REIMS technology is rapid and economical allowing for a greater quantity of samples to be tested in shorter timescales than existing techniques.