Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC-Accurate Mass Spectrometry  
[PERSON]  
1 School of Chemistry, Monash University, Wellington Rd, Clayton, VIC 3800, Australia; [EMAIL_ADDRESS]  
[PERSON]  
2 Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical Engineering, Monash University, Alliance Ln, Clayton, VIC 3800, Australia; [EMAIL_ADDRESS]  
[PERSON]  
3 Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Rd, Clayton, VIC 3800, Australia; [EMAIL_ADDRESS] (V-N); [EMAIL_ADDRESS] (PJ.M.)  
[PERSON]  
2 Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical Engineering, Monash University, Alliance Ln, Clayton, VIC 3800, Australia; [EMAIL_ADDRESS]  
[PERSON]  
1 School of Chemistry, Monash University, Wellington Rd, Clayton, VIC 3800, Australia; [EMAIL_ADDRESS]  
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Footnote  
a small number of studies have employed headspace SPME with GC coupled to mass spectrometry (MS) to analyse volatile compounds from raw beef [4; 6; 7].  
Whilst studies on cooked beef have provided an understanding of the effect that temperature, pH, and the addition of spices can have on the formation and release of VOCs, as well as the different pathways responsible for production of VOCs under various conditions [8], there are only a handful of reports that profile the analytes released from raw beef meat over storage time; the effect of packaging systems on the formation of volatile analytes over time is missing from the literature.  
The packaging systems investigated in this work were modified atmosphere packaging (MAP), vacuum packaging (VP), and cling-wrapped packaging (CP). In MAP, which is a rigid package with a flexible film seal containing an atmosphere of 80% O\({}_{2}\) and 20% CO\({}_{2}\), a shelf life of 6-10 days after packaging can be achieved [9]. In CP, the meat is packaged in store using a low-density polyethylene thin film and the packaged product has a shorter shelf life of only 2-3 days. VP, in which the meat is placed in a vacuum environment, leads to a prolonged shelf life of (typically) 10-12 days, although up to 10 weeks is possible [10] (Figure 1). Regardless of the packaging type, the BBD noted on the pack is typically a conservative date, to ensure that the meat is eaten when freshness, quality, and taste are assured. The aim of this study was to investigate the detection of VOCs in different packaging formats, by using SPME and GC coupled to an accurate mass quadrupole time-of-flight MS (GC-accQTOFMS). The meat samples were analysed without any heat treatment and stored at 4 \({}^{\circ}\)C prior to analysis so that information about the compounds released by raw meat stored under refrigerated conditions could be obtained. The information about the VOC could be used to develop a freshness sensor for raw meat stored under refrigerated conditions.