Prediction of 24h pH and lamb meat quality parameters in different muscle fibre types using rapid evaporative ionisation mass spectrometry

Abstract

Accurate prediction of meat muscle quality is an important goal for ensuring that meat is graded for its most appropriate use, improving consumer experience and ensuring maximal return to farmers and meat processors. One of the key predictors of meat quality is pH, with high pH meat generally scoring badly for flavour and colour. Several technologies have been assessed for in-plant measurement of meat quality, though to date most meat processors still use visual inspection when evaluating carcass quality. Rapid evaporative ionisation mass spectrometry (REIMS) is a relatively new tool for direct measurement of samples, producing a fingerprint based on the metabolites and lipids present in the sample within a few seconds of a measurement. REIMS can be easily used on solid samples such as meat (Ross, Brunius et al. 2021) and has been successfully tested in abattoirs for detection of boar taint (Verplanken, Stead et al. 2017).