Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 100609 10.21603/2074-9414-2025-2-2574 ОБЗОРНАЯ СТАТЬЯ REVIEW ARTICLE ОБЗОРНАЯ СТАТЬЯ Isotope Mass Spectrometry in Meat Identification Применение метода изотопной масс-спектрометрии для идентификации мясной продукции https://orcid.org/0000-0002-4079-6950 Лисицын Андрей Борисович Lisitsyn Andrey B. https://orcid.org/0000-0003-4298-0927 Чернуха Ирина Михайловна Chernukha Irina M. imcher@inbox.ru https://orcid.org/0000-0001-8195-4292 Оганесянц Лев Арсенович Oganesyants Lev A. https://orcid.org/0000-0002-5502-7951 Панасюк Александр Львович Panasyuk Alexander L. https://orcid.org/0000-0002-5595-0455 Свиридов Дмитрий Александрович Sviridov Dmitriy A. labvin@yandex.ru https://orcid.org/0000-0003-0518-1181 Ганин Михаил Юрьевич Ganin Mikhail Yu. Федеральный научный центр пищевых систем имени В. М. Горбатова Москва Россия V.M. Gorbatov Federal Research Center for Food Systems Moscow Russian Federation Федеральный научный центр пищевых систем имени В. М. Горбатова Москва Россия V.M. Gorbatov Federal Research Center for Food Systems Moscow Russian Federation Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности Москва Россия All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry Moscow Russian Federation Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности Москва Россия All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry Moscow Russian Federation Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности Москва Россия All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry Moscow Russian Federation Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности Москва Россия All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry Moscow Russian Federation 23 06 2025 23 06 2025 55 2 381 389 23 01 2025 01 04 2025 https://fptt.ru/en/issues/23587/23649/

Мясо и продукты его переработки пользуются высоким потребительским спросом и входят в продуктовую корзину большей части населения. Поэтому разработка способов идентификации мясной продукции вызывает интерес исследователей во многих странах. Изотопная масс-спектрометрия – один из надежных методов идентификации пищевой продукции. Цель исследования – поиск и анализ научной литературы, посвященной применению изотопной масс-спектрометрии для выявления состава мяса и идентификации региона его происхождения, способам пробоподготовки для проведения изотопного анализа. Объектами исследования являлись российские и зарубежные научные публикации, поиск и анализ которых проводили с использованием методик H. Snyder и R. G. Toracco. Поиск информации осуществляли по базам данных и системам цитирования РИНЦ, Google Scholar, ScienceDirect, MDPI, Springer Link, PubMed и Web of Science. Отобраны и проанализированы доступные обзорные и оригинальные статьи по исследуемой тематике на английском и русском языках преимущественно за период 2010–2023 гг. Включено несколько статей более раннего периода, ввиду их высокой научной значимости. Анализ научной литературы позволил описать факторы, влияющие на соотношение стабильных изотопов в составе мяса и мясных продуктов, и привести основные методы идентификации. В ряде случаев традиционно используемых методов анализа может быть недостаточно для достоверного определения подлинности мясной продукции и прослеживаемости отдельных ингредиентов. Метод изотопной масс-спектрометрии эффективно классифицирует мясные образцы по рациону кормления животных, особенно при значительных различиях в изотопных характеристиках кормов. Это крайне актуально для специализированного питания, где происхождение животных имеет критическое значение. Метод позволяет идентифицировать органическую мясную продукцию, используя показатели δ¹³C и δ¹⁵N для подтверждения ее подлинности. Кроме того, изотопные характеристики помогают определить географическое происхождение мяса, что способствует борьбе с недобросовестными производителями. Рассмотренный в работе способ пробоподготовки образцов мяса сокращает время подготовки на 30 ч по сравнению с традиционными методами и не требует специализированного оборудования. Большинство исследователей отмечают метод изотопной масс-спектрометрии как надежный инструмент в рамках оценки подлинности мяса и продуктов его переработки. Значения изотопных отношений водорода (2H/1Н), углерода (13C/12С), кислорода (18O/16О), азота (15N/14N) и серы (34S/32S) структурных компонентов в составе мясной продукции в значительной степени зависят от рациона кормления животных, вида удобрений, используемых при производстве кормов, а также от геоклиматических условий региона. Значения указанных показателей формируют уникальную изотопную подпись, которая может дать важную информацию о природе происхождения продукции.

Meat and meat products are consumed by a large proportion of the population. As a result, food scientists keep inventing new methods for meat identification, e.g., isotope mass spectrometry. This reliable method also makes it possible to identify the composition of meat and its geographic origin. This article offers a comprehensive review of scientific literature on isotope mass spectrometry and sampling methods. The review covered Russian and English-language scientific publications registered in RSCI, Google Scholar, ScienceDirect, MDPI, Springer Link, PubMed, and Web of Science in 2010–2023, with occasional older articles. The search and analysis relied on the methods developed by H. Snyder and R. G. Toracco. The review revealed the factors that define the ratio of stable isotopes in the composition of meat and meat products, as well as the main methods of their identification. When standard approaches fail to trace the ingredients, the method of isotope mass spectrometry classifies meat samples by the animal diet because different feeds have different isotopic profiles. The meat origin information is especially crucial for consumers that have to maintain a specialized diet. The method identifies organic meat products by δ¹³C and δ¹⁵N and uses isotopic characteristics to determine the geographic origin of meat, thus preventing mislabeling. The review also revealed the most efficient and least time-consuming method of sample processing that saves up to 30 h. Isotope mass spectrometry ensures the quality and safety of meat products by defining the authenticity and origin of meat even in complex meat foods. In meat products, the isotope ratios of hydrogen (2H/1H), carbon (13C/12C), oxygen (18O/16O), nitrogen (15N/14N), and sulfur (34S/32S) depend on the diet, fertilizers, and climate. These indicators form a unique isotopic signature that provides important information about the nature and origin of meat.

 Мясо идентификация изотопная масс-спектрометрия органическая продукция прослеживаемость географическое место происхождения Meat identification isotope mass spectrometry organic products traceability geographical origin Работа выполнена за счет гранта Министерства науки и высшего образования Российской Федерации на проведение крупных научных проектов по приоритетным направлениям научно-технологического развития (Соглашение № 075-15-2024-483 от 24.04.2024). The research was supported by the Ministry of Science and Higher Education of the Russian Federation, grant for major scientific projects in priority areas of scientific and technological development (Agreement No. 075-15-2024-483, April 24, 2024).

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