Protein and mineral characterisation of rendered meat and bone meal

M Buckley; K E H Penkman; Tim J Wess; S Reaney; Matthew J Collins

doi:10.1016/j.foodchem.2012.02.167

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Protein and mineral characterisation of rendered meat and bone meal

Journal article

Peer reviewed

Protein and mineral characterisation of rendered meat and bone meal

M Buckley, K E H Penkman, Tim J Wess, S Reaney and Matthew J Collins

Food Chemistry, Vol.134(3), pp.1267-1278

2012

DOI: https://doi.org/10.1016/j.foodchem.2012.02.167

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Abstract

collagen

osteocalcin

MBM

MALDI

species identification

We report the characterisation of meat and bone meal (MBM) standards (Set B-EFPRA) derived from cattle, sheep, pig and chicken, each rendered at four different temperatures (133, 137, 141 and 145 °C). The standards, prepared for an EU programme STRATFEED (to develop new methodologies for the detection and quantification of illegal addition of mammalian tissues in feeding stuffs), have been widely circulated and used to assess a range of methods for identification of the species composition of MBM. The overall state of mineral alteration and protein preservation as a function of temperature was monitored using small angle X-ray diffraction (SAXS), amino acid composition and racemization analyses. Progressive increases in protein damage and mineral alteration in chicken and cattle standards was observed. In the case of sheep and pig, there was greater damage to the proteins and alteration of the minerals at the lowest treatment temperature (133 °C), suggesting that the thermal treatments must have been compromised in some way. This problem has probably impacted upon the numerous studies which tested methods against these heat treatments. We use protein mass spectrometric methods to explore if thermostable proteins could be used to identify rendered MBM. In more thermally altered samples, so-called 'thermostable' proteins such as osteocalcin which has been proposed as a ideal target to speciate MBM were no longer detectable, but the structural protein type I collagen could be used to differentiate all four species, even in the most thermally altered samples. © 2012 Elsevier Ltd. All rights reserved.

Details

Title: Protein and mineral characterisation of rendered meat and bone meal
Authors: M Buckley (Author) - University of York, United Kingdom
K E H Penkman (Author) - University of York, United Kingdom
Tim J Wess (Author) - Cardiff University, United Kingdom
S Reaney (Author) - Vetinary Laboratory Agency, United Kingdom
Matthew J Collins (Author) - University of York, United Kingdom
Publication details: Food Chemistry, Vol.134(3), pp.1267-1278
Publisher: Elsevier BV
Date published: 2012
DOI: 10.1016/j.foodchem.2012.02.167
ISSN: 0308-8146
Organisation Unit: Office of the Deputy Vice-Chancellor (Academic); University of the Sunshine Coast, Queensland
Language: English
Record Identifier: 99451380702621
Output Type: Journal article

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Collaboration types: Domestic collaboration
Web Of Science research areas: Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics