New Possibilities of Monitoring the Meat Freshness
Department of Food Preservation, University of Chemistry and Technology Prague
Keywords: meat freshness, DART, mass spectroscopy
Meat freshness is an important property and so new methods for freshness evaluation are sought. Unfortunately, the known methods are restricted and so we tried to use quite a new technique direct analysis in real time (DART) coupled with time-of-flight mass spectroscopy (TOF-MS). This technique using plasma-excited He atoms and atmosphere components can follow up countless changes in meat composition. For extraction of low-molecular-weight compounds, we used demineralized water, methanol, toluene, chloroform-methanol (2:1) and isopropyl alcohol-hexane (2:1). DART coupled with TOF MS was used for analysis of extracts. The obtained mass spectra were processed by the principal component analysis (PCA) in order to assess the compositional diffe¬rences between fresh and spoiled meat. Based on the processed data, it can be concluded that DART coupled with TOF-MS is applicable for evaluation of meat freshness as the values for fresh and stale meat are well separated in scatter plot.
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