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Inter-laboratory validation of a method to determine the species of origin of gelatine found in chicken by mass spectrometry - FA0105

The aim of the research project is to develop and validate the proteomics approach to speciate gelatine in injection powders and in chicken containing injection powders, so that the method can be used for enforcement and surveillance purposes to detect food misdescription.

Where chicken products contain added water greater than 5% and ingredients from a different animal species (e.g. hydrolysed pork protein), these must all be declared in the name of the food and listed as ingredients under labelling rules. Water can be added to chicken products by manufacturers to improve the succulence of the meat. Ingredients used to retain added water in chicken can include salt, polyphosphates and hydrolysed proteins; in some cases these are supplied to manufacturers in mixtures as injection powders.

Research Approach:
The project will optimise the proteomics method to determine the species origin of gelatine (bovine, porcine or avian) in injection powders, and will also develop and optimise a method to extract and enrich added gelatine in chicken, so that the proteomics method can be used to speciate added gelatine in chicken samples. A screening test will also be developed to detect chicken containing gelatine-based injection powders, which can then be analysed further using the proteomics method. Each of these methods will be developed in collaboration with laboratories from a number of European Member States, and the proteomics method to speciate added gelatine in chicken will be validated with an inter-laboratory trial.

The validated methods will be made available in Standard Operating Procedure (SOP) format when the project has been completed.
Project Documents
• TRP - Technical Report : SOP Q01132-FA0105 Gelatine extraction   (165k)
• TRP - Technical Report : SOP Q01132-FA0105 LCMSMS   (243k)
• TRP - Technical Report : SOP Q01132-FA0105-Gelatine digestion   (148k)
• TRP - Technical Report : SOP Q01132-FA0105-Hydroxyproline   (127k)
Time-Scale and Cost
From: 2010

To: 2012

Cost: £91,832
Contractor / Funded Organisations
The Food & Environment Research Agency
Food and Drink