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Visible and near infrared spectroscopy as an authentication tool: Preliminary investigation of the prediction of the ageing time of beef steaks

AutorMorán, Lara ; Andrés, Sonia ; Allen, P.; Moloney, A. P.
Palabras claveFraud
Meat maturation
Premium steaks
Chemometrics
Partial least square discriminant analysis
Fecha de publicación2018
EditorElsevier
CitaciónMeat Science 142: 52- 58 (2018)
ResumenVisible-near infrared spectroscopy (Vis-NIRS) has been suggested to have potential for authentication of food products. The aim of the present preliminary study was to assess if this technology can be used to authenticate the ageing time (3, 7, 14 and 21 days post mortem) of beef steaks from three different muscles (M. Longissimus thoracis, M. Gluteus medius and M. Semitendinosus). Various mathematical pre-treatments were applied to the spectra to correct scattering and overlapping effects, and then partial least squares-discrimination analysis (PLS-DA) procedures applied. The best models were specific for each muscle, and the ability of prediction of ageing time was validated using full (leave-one-out) cross-validation, whereas authentication performance was evaluated using the parameters of sensitivity, specificity and overall correct classification. The results indicate that overall correct classification ranging from 94.2 to 100% was achieved, depending on the muscle. In conclusion, Vis-NIRS technology seems a valid tool for the authentication of ageing time of beef steaks.
Descripción7 páginas, 2 tablas, 1 figura.
Versión del editorhttp://dx.doi.org/10.1016/j.meatsci.2018.04.007
URIhttp://hdl.handle.net/10261/167593
DOI10.1016/j.meatsci.2018.04.007
ISSN0309-1740
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