Real-time identification of red meat provenance and quality attributes

AMPC partnered with CSIRO to explore the capabilities of rapid evaporative ionisation mass spectrometry (REIMS) to classify red meat provenance, food safety and quality attributes. 

Following trials, REIMS demonstrated the capacity to sample and classify hundreds of products each day with a time to result of less than one minute. A single REIMS spectrum can be used across multiple classification models allowing the verification of several attributes from a single test.