Abstract
Chicken meat is among the common and relatively inexpensive source of protein consumed worldwide from the poultry industry. Many communities show concern regarding the procedure of slaughtering animals for meat consumption due to ethical, religious, or cultural reasons. Liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) based untargeted metabolomics of 40 chicken meat samples were evaluated to differentiate meat samples based on slaughtering methods. Samples were grouped into, Zabiha (cutting neck without detaching spinal cord) and Non-Zabiha (completely detaching neck). A volcano plot reveals at least 150 features found significantly different between the two groups having ≥ 2-fold changes in intensities with p-values ≤ 0.05. Among them 05 identified and 25 unidentified metabolites have clear differences in peak intensities. The identified features can be employed to differentiate meat obtained from different slaughtering methods. A characteristic pattern based on principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA) was observed among the groups. The results will benefit Halal certification, food safety, and security agencies to curb food fraud.
Highlights
Food plays a vital role in social, cultural, and religious lifestyles across the globe (Jorfi et al, 2012)
The annotated compounds mostly belong to fatty acids, phospholipids, sphingolipids, amino acids, peptides, glycosides, adenosine triphosphate (ATP), nucleotides, neurotransmitters, and some plant metabolites
Methods differentiating the poultry meat based on slaughtering procedure have immense economic, ethical, cultural, and/ or religious importance
Summary
Food plays a vital role in social, cultural, and religious lifestyles across the globe (Jorfi et al, 2012). Many of the consumers are interested in knowing the quality, production method, geographical origin, and authenticity of food products for ethical, social, religious, and/or dietary considerations (Danezis et al, 2016, Ellis et al, 2005). Global competition to produce the cheapest products promotes economic fraud such as mislabeling of products (Cajka et al, 2013, Ruiz Orduna et al, 2015). Such practices shake the trust of consumers but are a mounting challenge for relevant authorities to establish meat authenticity (Ellis et al, 2015, Primrose et al, 2010). There are several developed methods to control food fraud but there is no such method that can differentiate slaughtering methods
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