Preview

Theory and practice of meat processing

Advanced search

METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM

https://doi.org/10.21323/2414-438X-2019-4-3-32-40

Abstract

Unfair production and products that do not comply with the declared labeling are currently an acute problem in the field of technical regulation, including with regard to food safety and quality. Given the high added value and multicomponent composition, finished meat products are among the most susceptible to adulteration. Despite the best efforts of regulatory agencies to counteract these inconsistencies, the hidden substitution of cheaper or lower-grade meats is still widespread. One of the main tasks facing research laboratories and testing centers today is the detection of falsification of food products, as well as standardization and certification of techniques necessary to solve such problems. The manufacturer, aware of the current control methods, can go to the deception, using vegetable protein, new unregistered feed additives. To determine the complex changes that occur in products, it is necessary to use methodological approaches in which it is possible to reliably determine these changes. The paper presents an overview of the most commonly used methodologies for assessing the component composition of meat products. Quality assessment of meat products includes control of components of finished products. The most difficult task is to determine the proportion of muscle protein in multicomponent meat products that have undergone heat treatment.

About the Authors

Irina M. Chernukha
V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences
Russian Federation

Doctor of technical sciences, professor, leading research scientist, Experimental clinic — laboratory «Biologically active substances of an animal origin»

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–63–21.



Natal’ya L. Vostrikova
V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences
Russian Federation

Candidate of technical sciences, head of laboratory «Scientific and methodical work, biological and analytical research»

109316, Moscow, Talalikhina str., 26, Tel.: +7–495–676–79–81.



Daniil V. Khvostov
V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences
Russian Federation

Junior researcher, laboratory «Scientific and methodical work, biological and analytical research»

109316, Moscow, Talalikhina str., 26, Теl. +7–495–676–79–81.



Elena A. Zvereva
A.N. Bach Institute of Biochemistry, Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of Sciences
Russian Federation

Candidate of biological sciences, senior researcher, Immunobiochemistry Laboratory

119071, Moscow, Leninsky prospect, 33, Теl. +7–495–954–28–04.



Nadezhda A. Taranova
A.N. Bach Institute of Biochemistry, Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of Sciences
Russian Federation

Candidate of chemical sciences, researcher, Immunobiochemistry Laboratory

119071, Moscow, Leninsky prospect, 33, Теl. +7–495–954–28–04.



Anatoly V. Zherdev
A.N. Bach Institute of Biochemistry, Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of Sciences
Russian Federation

Candidate of biological sciences, leading researcher, Immunobiochemistry Laboratory

119071, Moscow, Leninsky prospect, 33, Теl. +7–495–954–28–04.



References

1. Galkin, A.V., Trepalina, E. (2018). The determination of species of meat raw materials and species composition of finished products by PCR. Myasnoi ryad, 1(71), 36. (In Russian)

2. Khvylya, S.I., Pchelkina, V.A. (2014). The falsifying additives in boiled sausages. Production Quality Control, 2, 43–48. (In Russian)

3. GOST R52427–2005 «Meat industry. Food products. Terms and definitions». Moscow: Standartinform. 2006. — 32 p. (In Russian)

4. Timoshenko, N.V., Patieva, A.M., Patieva, S.V. (2015). The guidelines for laboratory and practical work «Identification of the qualitative composition of meat products. Krasnodar: KubGAU. — 32 p. (In Russian)

5. Chernukha, I.M., Usanova, O. Ye. (2010). Methods for identifying muscle tissues in meat products. Vestnik of the Russian agricultural sciences, 6, 80–82. (In Russian)

6. GOST 33673–2015 «Cooked sausages. General specifications». Moscow: Standartinform. 2016. — 12 p. (In Russian)

7. Pchelkina, V.A., Khvylya, S.I. (2015). The histological analysis — is a method of quality control and composition of meat products. International scientific and practical conference. All-Russian Scientific Research Institute of tobacco, shag and tobacco products, 400–404. (In Russian)

8. Komarova, I.N. (2005). Development of PCR-test systems for species identification and quantitative evaluation of raw meat as a part of finely ground semi-finished and finished meat products. Author’s abstract of the dissertation for the scientific degree of Candidate of Veterinary Sciences. Moscow: MGUPB. — 24 p. (In Russian)

9. Popova, S.V. (2012). Application of native and genetically engineered antigens as bioligands in hydrosol preparations for thr express immuno diagnostics. Author’s abstract of the dissertation for the scientific degree of Candidate of Bilogical Sciences. Moscow: Moscow State Academy of Veterinary Medicine and Biotechnology named after K. I. Skryabin. — 24 p. (In Russian)

10. GOST 31719–2012 «Foodstuffs and feed. Rapid method of identification of raw composition (molecular)». Moscow: Standartinform. 2014. — 20 p. (In Russian)

11. Skokoreva, A.M., Manzhurina, O.A., Zhmurov, N.G. (2010). Methods of cultivation of microorganisms for industrial purposes. Guidelines of the CPV: «Microbiotechnology». Voronezh. — 56 p. (In Russian)

12. Astapova, M.S. (2009). A comparative estimation of the methods on identifying the raw materall of animal and plant origin. Problems on Veterinary Sanitation, Hygiene and Ecology, 1, 90–99. (In Russian)

13. Gorozhanina, E.S. (2007). Method development for identification of raw materials and products of animal and vegetable origin based on SDS-electrophoresis. Author’s abstract of the dissertation for the scientific degree of Candidate of Bilogical Sciences. Moscow: VNIIVSGE. — 24 p. (In Russian)

14. Bukurova, Y.A., Krasnov, G.S., Nikitina, I.G., Karpov, V.L., Lisitsyn, N.A., Beresten, S.F. (2013). Methods of searching for markers for serological serum diagnosis of tumors. Molecular biology, 47(1), 1–11. DOI: 10.7868/S0026898413010035.

15. Monteoliva, L., Albar, J.P. (2014). Differential proteomics: an overview of gel and non-gel based approaches. Briefings in functional genomics and proteomics, 3(3), 220–239. DOI: 10.1093/bfgp/3.3.220

16. Shishkin, S.S., Kovalev, L.I., Kovaleva, M.A., Ivanov, A.V., Eremina, L.S., Sadykhov, E.G. (2014). The application of proteomic technologies for the analysis of muscle proteins of farm animals used in the meat industry (Review). Applied Biochemistry and Microbiology, 50(5), 421–432. DOI: 10.1134/S0003683814050093

17. Kovaleva, M.A. (2013). Proteomic databases for searching of tissue-specific protein markers of muscular organs. Author’s abstract of the dissertation for the scientific degree of Candidate of Technical Sciences. Moscow: The Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of Sciences. — 42 p. (In Russian)

18. Gao, M., Deng, C., Yu, W., Zhang, Y, Yang, P., Zhang, X. (2008). Large scale depletion of the high-abundance proteins and analysis of middle — and low-abundance proteins in human liver proteome by multidimensional liquid chromatography. Proteomics, 8(5), 939–947. DOI: 10.1002/pmic.200600099

19. Pedersen, M., Bruunsgaard, H., Weis, N., Hendel, H.W., Andreassen, B.U., Eldrup, E.eDela, F., Pedersen, B.K. (2003). Circulating levels of TNF-alpha and IL-6-relation to truncal fat mass and muscle mass in healthy elderly individuals and in patients with type-2 diabetes. Mechanisms of Ageing and Development, 124(4), 495–502. DOI: 10.1016/S0047–6374(03)00027–7

20. Santoni, V., Molloy, M., Rabilloud, T. (2000). Membrane proteins and proteomics: Un amour impossible? Electrophoresis, 21(6), 1054–1070. DOI: 10.1002/(SICI)1522–2683(20000401)21:6<1054:: AID-ELPS1054>3.0.CO;2–8

21. Spandidos, A., Rabbitts, Т.Н. (2002). Sub-proteome differential display: Single gel comparison by 2D electrophoresis and mass spectrometry. Journal of Molecular Biology, 318(1), 21–31. DOI: 10.1016/S0022–2836(02)00052–9

22. Shishkin, S.S., Kovalyov, L.I., Kovalyova, M.A. (2004). Proteomic studies of human and other vertebrate muscle proteins. Biochemistry (Moscow), 69(11), 1283–1298.

23. Leitsätze für Fleisch und Fleischerzeugnisse [Electronic resource: https://www.bmel.de/SharedDocs/Downloads/Ernaehrung/Lebensmittelbuch/LeitsaetzeFleisch.html Access date 20.07.2019]

24. GOST 23041–2015 «Meat and meat products. Method for determination of oxyproline» Moscow: Standartinform. 2015. — 10 p. (In Russian)

25. Lisitsyn, A.B., Ivankin, A.N., Neklyudov, A.D. (2002). Methods of practical biotechnology. M: VNIIMP. — 402 p. (In Russian)

26. Switzar, L., Giera, M., Niessen, W. (2013). Protein digestion: an overview of the available techniques and recent developments. Journal of Proteome Research, 12(3), 1067–1077. DOI: 10.1021/pr301201x

27. Bauer, T., Weller, P., Hammes, W. P., Hertel, C. (2003). The effect of processing parameters on DNA degradation in food. European Food Research and Technology, 217(4), 338–343. DOI: 10.1007/s00217–003–0743-y

28. Terry, C. F., Harris, N., Parkes, H. C. (2002). Detection of genetically modified crops and their derivatives: Critical steps in sample preparation and extraction. Journal of AOAC International, 85, 768–774. PubMed: 12083273

29. Sentandreu, M.Á., Sentandreu, E. (2014). Authenticity of meat products: Tools against fraud. Food Research International, 60, 19–29. DOI: 10.1016/j.foodres.2014.03.030

30. Grundy, H.H., Reece, P., Buckley, M., Solazzo, C.M., Dowle, A.A., Ashford, D., Charlton, A. J. Wadsley, M.K., Collins, M.J. (2016). A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products. Food Chemistry, 190, 17601, 276–284. DOI: 10.1016/j.foodchem.2015.05.054

31. Watson, A.D., Gunning, Y., Rigby, N.M., Philo, M., Kemsley, E.K. (2015). Meat authentication via multiple reaction monitoring mass spectrometry of myoglobin peptides. Analytical Chemistry, 87(20), 10315–10322. DOI: 10.1021/acs.analchem.5b02318

32. Asensio, L., González, I., García, T., Martín, R. (2008). Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA). Food Control, 19(1), 1–8. DOI: 10.1016/j.foodcont.2007.02.010

33. Hsieh, Y.H.P. (2005). Meat species identification. In: Handbook of Food Science, Technology, and Engineering, 533–551. CRC Press. ISBN: 978–146650787–6

34. Zvereva, E.A., Kovalev, L.I., Ivanov, A.V., Kovaleva, M.A., Zherdev, A.V., Shishkin, S.S., Lisitsyn, A.B., Chernukha, I.M., Dzantiev, B.B. (2015). Enzyme immunoassay and proteomic characterization of troponin I as a marker of mammalian muscle compounds in raw meat and some meat products. Meat Science, 105, 46–52. DOI: 10.1016/j.meatsci.2015.03.001

35. Rao, Q., Hsieh, Y.H.P. (2008). Competitive enzyme-linked immunosorbent assay for quantitative detection of bovine blood in heat-processed meat and feed. Journal of Food Protection, 71(5), 1000–1006. DOI: 10.4315/0362–028X-71.5.1000

36. Thienes, C.P., Masiri, J., Benoit, L.A., Barrios-Lopez, B., Samuel, S.A., Cox, D.P., Dobritsa, A. P. Nadala, C., Samadpour, M. (2018). Quantitative detection of pork contamination in cooked meat products by ELISA. Journal of AOAC International, 101(3), 810–816. DOI: 10.5740/jaoacint.17–0036

37. Macedo-Silva, A., Shimokomaki, M., Vaz, A.J., Yamamoto, Y.Y., Tenuta-Filho, A. (2001). Textured soy protein quantification in commercial hamburger. Journal of Food Composition and Analysis, 14(5), 469–478. DOI: 10.1006/jfca.2001.1014

38. MUK 4.1.2881–11. (2011). The definition of soy protein isolate in the composition of meat products. Moscow: The Federal Budgetary Health Institution «Federal center of hygiene and epidemiology» of the Federal office for inspectorate in the field of customers and human well-being protection. — 32 p. (In Russian)

39. Rao, Q., Hsieh, Y.H. (2007). Evaluation of a commercial lateral flow feed test for rapid detection of beef and sheep content in raw and cooked meats. Meat Science, 76(3), 489–494. DOI: 10.1016/j.meatsci.2006.12.011

40. Kuswandi, B., Gani, A.A., Ahmad, M. (2017) Immuno strip test for detection of pork adulteration in cooked meatballs. Food Bioscience, 19, 1–6. DOI: 10.1016/j.fbio.2017.05.001


Review

For citations:


Chernukha I.M., Vostrikova N.L., Khvostov D.V., Zvereva E.A., Taranova N.A., Zherdev A.V. METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM. Theory and practice of meat processing. 2019;4(3):32-40. https://doi.org/10.21323/2414-438X-2019-4-3-32-40

Views: 756


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2414-438X (Print)
ISSN 2414-441X (Online)