Ambient Mass Spectrometry
Ambient Mass Spectrometry (‘AMS’) can not only identify the species of meat, but it can also identify the breed, where the meat was produced, whether or not it is organic, and its maturation and even eating quality. All of these parameters contained in a single test truly represent a ground-breaking advance.
Another considerable advantage of the AMS approach is the inclusion of a laser system eliminating the need for sample preparation and thus can deliver test results within minutes.
REIMS
Rapid Evaporative Ionisation Mass Spectrometry (‘REIMS’)
Having checks in place gives manufacturers, retailers and consumers greater confidence in their produce and allows non-compliant produce to be withdrawn at a much earlier stage, saving money, providing safety and quality assurance and reducing the risk of reputational harm.
Rapid Evaporative Ionisation Mass Spectrometry (‘REIMS’) technology is rapid, economical and allows for vastly greater numbers of samples to be tested in the same or shorter timescales as existing techniques.
Another considerable advantage of the REIMS approach is the inclusion of a simple hand-held probe, eliminating the need for sample preparation and thus can deliver test results within minutes.
By utilising REIMS, we can determine quality and consumer preference simultaneously from the same sample analysis.
This test represents ground-breaking technology for meat authenticity analysis that will empower businesses to make quick decisions and provide additional confidence in the integrity of their products.
Paper trails and documentation alone are not enough to guarantee authenticity, rapid testing helps support better quality control and auditing. Grey areas in the current controls can allow for accidental and/or deliberate mislabelling along the supply chain.
This is cutting edge, evolving technology with a multitude of potential applications
These tests are not limited to beef but also have applications in fish and crustaceans, pork, lamb, poultry, etc.
Country of origin
Speciation
Adulteration
Eg. with Horse meat, pork, etc, in beef), detection of filler (eg. collagen)
Detection of animal by-product
Eg. spinal material
Eating quality and consumer preference
Eg. cut, taste and tenderness
If the question is around authenticity, we can compare against our known data to determine whether a submitted sample fits against what an authentic sample looks like.
Samples may be submitted as part of a customer’s routine checks on new suppliers, spot checks on existing suppliers or targeted checks in response to suspicions, such as whistle-blowers etc. This can be conducted at the same time as routine authenticity testing, adding additional value for each sample that is analysed.
The samples submitted for testing do not necessarily need to be of retail quality, off-cuts or low-value material can also be used to build models and test samples.
By utilising REIMS, it is possible to determine quality and consumer preference simultaneously from the same sample analysis. REIMS technology is rapid, economical and allows for vastly greater numbers of samples to be tested in the same or shorter timescales as existing techniques.
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