A method of analysing a food sample wherein analyte ions from a food sample 3 are generated using ambient ionisation 5 and the analyte ions 3 are analysed to produce a data set. The data set is assessed, in a targeted or untargeted manner, to identify or determine one or more properties of the food sample. The method of ambient ionisation may be rapid evaporation ionisation (Fig. 2) or desorption electrospray ionisation (Fig. 3) amongst others. Also the analysis may be carried out via mass spectrometry or ion mobility analysis. The food product may be an animal on a production or slaughter line. The properties identified can be for example quality, taste, flavor, grade, species, gender, health age or geographical origin of the food sample. Presence of pathogens, parasites, fungi or contaminants can be identified. Also the manner in which the animal was produced, raised, slaughtered or caught can be determined. Specifically detection of bore taint in porcine meat samples are disclosed. In light of the property
