Importance of harmonised sample preparation for moisture and protein content determinations in official food control laboratories: A poultry meat case study

Yannick Weesepoel*, Erika Silletti, Martin Alewijn, Alexander Bernreuther

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Commission Regulation (EC) 543/2008 limits moisture and protein contents in poultry meat. However, this regulation leaves room for interpretation regarding sample homogenisation, potentially affecting comparability of laboratory results. Therefore, a proficiency test and sample homogenisation study were organised amongst 19 European National Reference Laboratories (NRL). In the proficiency test, three different pre-homogenised chicken samples (fillets, drumsticks and carcasses) were analysed. Only one NRL produced unsatisfactory results. In the homogenisation study, NRLs were supplied with uniform fillet, drumstick and carcass materials. Homogenisation was performed according to the NRLs in-house methods. Five NRLs did not return satisfactory results. As these NRLs produced satisfactory results in the proficiency test, their increase in z-scores was related to their homogenisation practices. Overall, scattering of individual results was higher for drumsticks compared to fillets and carcasses. Homogenisation practices for poultry meat introduced significant differences in moisture and protein results and standardisation is therefore advisable.

Original languageEnglish
Article number125291
Number of pages1
JournalFood Chemistry
Volume301
DOIs
Publication statusPublished - 15 Dec 2019

Keywords

  • Moisture content
  • Poultry meat
  • Proficiency test
  • Protein content
  • Sample homogenisation

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