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Li Y, Wang H, Yang Z, Wang X, Wang W, Hui T. Rapid Non-Destructive Detection Technology in the Field of Meat Tenderness: A Review. Foods 2024; 13:1512. [PMID: 38790812 PMCID: PMC11120403 DOI: 10.3390/foods13101512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/07/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
Traditionally, tenderness has been assessed through shear force testing, which is inherently destructive, the accuracy is easily affected, and it results in considerable sample wastage. Although this technology has some drawbacks, it is still the most effective detection method currently available. In light of these drawbacks, non-destructive testing techniques have emerged as a preferred alternative, promising greater accuracy, efficiency, and convenience without compromising the integrity of the samples. This paper delves into applying five advanced non-destructive testing technologies in the realm of meat tenderness assessment. These include near-infrared spectroscopy, hyperspectral imaging, Raman spectroscopy, airflow optical fusion detection, and nuclear magnetic resonance detection. Each technology is scrutinized for its respective strengths and limitations, providing a comprehensive overview of their current utility and potential for future development. Moreover, the integration of these techniques with the latest advancements in artificial intelligence (AI) technology is explored. The fusion of AI with non-destructive testing offers a promising avenue for the development of more sophisticated, rapid, and intelligent systems for meat tenderness evaluation. This integration is anticipated to significantly enhance the efficiency and accuracy of the quality assessment in the meat industry, ensuring a higher standard of safety and nutritional value for consumers. The paper concludes with a set of technical recommendations to guide the future direction of non-destructive, AI-enhanced meat tenderness detection.
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Affiliation(s)
- Yanlei Li
- Mechanical and Electrical Engineering College, Beijing Polytechnic College, Beijing 100042, China; (H.W.); (Z.Y.); (X.W.)
- Modern Agricultural Engineering Key Laboratory at Universities of Education Department of Xinjiang Uygur Autonomous Region, Alaer 843300, China
| | - Huaiqun Wang
- Mechanical and Electrical Engineering College, Beijing Polytechnic College, Beijing 100042, China; (H.W.); (Z.Y.); (X.W.)
| | - Zihao Yang
- Mechanical and Electrical Engineering College, Beijing Polytechnic College, Beijing 100042, China; (H.W.); (Z.Y.); (X.W.)
| | - Xiangwu Wang
- Mechanical and Electrical Engineering College, Beijing Polytechnic College, Beijing 100042, China; (H.W.); (Z.Y.); (X.W.)
| | - Wenxiu Wang
- Food Science and Technology College, Hebei Agricultural University, Baoding 071001, China;
| | - Teng Hui
- Food Science College, Sichuan Agricultural University, Ya’an 625014, China;
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Coria MS, Ledesma MSC, Rojas JRG, Grigioni G, Palma GA, Borsarelli CD. Prediction of tenderness in bovine longissimus thoracis et lumborum muscles using Raman spectroscopy. Anim Biosci 2023; 36:1435-1444. [PMID: 36915932 PMCID: PMC10472156 DOI: 10.5713/ab.22.0451] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/29/2022] [Accepted: 01/30/2023] [Indexed: 02/27/2023] Open
Abstract
OBJECTIVE This study was conducted to evaluate Raman spectroscopy technique as a noninvasive tool to predict meat quality traits on Braford longissimus thoracis et lumborum muscle. METHODS Thirty samples of muscle from Braford steers were analyzed by classical meat quality techniques and by Raman spectroscopy with 785 nm laser excitation. Water holding capacity (WHC), intramuscular fat content (IMF), cooking loss (CL), and texture profile analysis recording hardness, cohesiveness, and chewiness were determined, along with fiber diameter and sarcomere length by scanning electron microscopy. Warner-Bratzler shear force (WBSF) analysis was used to differentiate tender and tough meat groups. RESULTS Higher values of cohesiveness and CL, together with lower values of WHC, IMF, and shorter sarcomere were obtained for tender meat samples than for the tougher ones. Raman spectra analysis allows tender and tough sample differentiation. The correlation between the quality attributes predicted by Raman and the physical measurements resulted in values of R2 = 0.69 for hardness and 0,58 for WBSF. Pearson's correlation coefficient of hardness (r = 0.84) and WBSF (r = 0.79) parameters with the phenylalanine Raman signal at 1,003 cm-1, suggests that the content of this amino acid could explain the differences between samples. CONCLUSION Raman spectroscopy with 785 nm laser excitation is a suitable and accurate technique to identify beef with different quality attributes.
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Affiliation(s)
- María Sumampa Coria
- Instituto de Bionanotecnología del NOA (INBIONATEC), CONICET, Universidad Nacional de Santiago del Estero, G4206XCP, Santiago del Estero,
Argentina
- Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto para el desarrollo agropecuario del semiárido (INDEAS), G4200ABT, Santiago del Estero,
Argentina
| | - María Sofía Castaño Ledesma
- Instituto de Bionanotecnología del NOA (INBIONATEC), CONICET, Universidad Nacional de Santiago del Estero, G4206XCP, Santiago del Estero,
Argentina
| | - Jorge Raúl Gómez Rojas
- Instituto de Bionanotecnología del NOA (INBIONATEC), CONICET, Universidad Nacional de Santiago del Estero, G4206XCP, Santiago del Estero,
Argentina
| | - Gabriela Grigioni
- Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias, Buenos Aires, B1708JPD,
Argentina
- Instituto Tecnología de Alimentos - Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA CONICET, CP 1712 Castelar, Buenos Aires,
Argentina
| | - Gustavo Adolfo Palma
- Instituto de Bionanotecnología del NOA (INBIONATEC), CONICET, Universidad Nacional de Santiago del Estero, G4206XCP, Santiago del Estero,
Argentina
- Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto para el desarrollo agropecuario del semiárido (INDEAS), G4200ABT, Santiago del Estero,
Argentina
| | - Claudio Darío Borsarelli
- Instituto de Bionanotecnología del NOA (INBIONATEC), CONICET, Universidad Nacional de Santiago del Estero, G4206XCP, Santiago del Estero,
Argentina
- Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias Químicas (ICQ), G4200ABT, Santiago del Estero,
Argentina
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Jung DY, Lee HJ, Shin DJ, Kim CH, Jo C. Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement. Meat Sci 2022; 194:108993. [PMID: 36174485 DOI: 10.1016/j.meatsci.2022.108993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 09/17/2022] [Accepted: 09/18/2022] [Indexed: 11/28/2022]
Abstract
This research evaluated the potentiality of oyster mushroom powder (OMP) as a phosphate alternative by improving emulsion stability of emulsion-type sausage. Sausage without phosphate (NC), with 0.2% sodium triphosphate (PC), and with 1 and 2% OMP (M1 and M2) were prepared. The OMP addition improved the physicochemical properties of sausage, effectively prevented lipid oxidation, and delayed the growth of aerobic bacteria during 28 days of cold storage compared to NC. The M1 and M2 improved the emulsion stability similar to PC. M2 had the highest water holding capacity and apparent viscosity and the lowest cooking loss (P < 0.05). The addition of OMP resulted in different textural characteristics from that of phosphate due to the formation of emulsion structures randomly entrapped by filament-like components, which were derived from polysaccharides or the conjugates between polysaccharides and proteins. According to the results of this study, emulsion stability promoted by OMP was mainly due to the polysaccharides, which are involved in enhancing viscosity and steric hindrance.
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Affiliation(s)
- Doo Yeon Jung
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Dong-Jin Shin
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Cho Hyun Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyungchang 25354, Republic of Korea.
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4
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Wu X, Liang X, Wang Y, Wu B, Sun J. Non-Destructive Techniques for the Analysis and Evaluation of Meat Quality and Safety: A Review. Foods 2022; 11:foods11223713. [PMID: 36429304 PMCID: PMC9689883 DOI: 10.3390/foods11223713] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 11/04/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022] Open
Abstract
With the continuous development of economy and the change in consumption concept, the demand for meat, a nutritious food, has been dramatically increasing. Meat quality is tightly related to human life and health, and it is commonly measured by sensory attribute, chemical composition, physical and chemical property, nutritional value, and safety quality. This paper surveys four types of emerging non-destructive detection techniques for meat quality estimation, including spectroscopic technique, imaging technique, machine vision, and electronic nose. The theoretical basis and applications of each technique are summarized, and their characteristics and specific application scope are compared horizontally, and the possible development direction is discussed. This review clearly shows that non-destructive detection has the advantages of fast, accurate, and non-invasive, and it is the current research hotspot on meat quality evaluation. In the future, how to integrate a variety of non-destructive detection techniques to achieve comprehensive analysis and assessment of meat quality and safety will be a mainstream trend.
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Affiliation(s)
- Xiaohong Wu
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
- High-Tech Key Laboratory of Agricultural Equipment and Intelligence of Jiangsu Province, Jiangsu University, Zhenjiang 212013, China
- Correspondence:
| | - Xinyue Liang
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yixuan Wang
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bin Wu
- Department of Information Engineering, Chuzhou Polytechnic, Chuzhou 239000, China
| | - Jun Sun
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
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5
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Qu C, Li Y, Du S, Geng Y, Su M, Liu H. Raman spectroscopy for rapid fingerprint analysis of meat quality and security: Principles, progress and prospects. Food Res Int 2022; 161:111805. [DOI: 10.1016/j.foodres.2022.111805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 07/06/2022] [Accepted: 08/18/2022] [Indexed: 11/28/2022]
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6
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Preliminary Investigation on the Relationship between Raman Spectra of Beef and Metmyoglobin and Metmyoglobin Reductase Activity. COMPUTATIONAL AND MATHEMATICAL METHODS IN MEDICINE 2022; 2022:4117261. [PMID: 36277003 PMCID: PMC9584682 DOI: 10.1155/2022/4117261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 09/07/2022] [Accepted: 09/19/2022] [Indexed: 11/23/2022]
Abstract
A hand-held Raman spectroscopic device was used as a rapid nondestructive testing device to predict the metmyoglobin (MetMb) and metmyoglobin reductase activity (MRA) values on the surface layer of fresh beef. Longissimus dorsi muscles were from 10 young bulls (Holstein-Friesian) from two different cattle farms (group A = 5 and B = 5). The Raman spectra of 100 samples were correlated with the MetMb and MRA values using partial least squares regression (PLSR). Two groups could be discriminated, and the separate correlation models were better than the joint correlation model for the fresh beef. The coefficients of determination are R2 = 0.81 (group A) and R2 = 0.87 (group B) for MetMb and R2 = 0.80 (group A) and R2 = 0.85 (group B) for MRA. The results show the usefulness of Raman spectra in predicting the inner traits such as MetMb and MRA during meat storage. In conclusion, it is feasible to determine the MetMb and MRA values by Raman spectroscopy. Color is an important indicator of beef freshness and can vary depending on the age, sex, and breed of the cow. They play a very important role in human nutrition. The color of meat is an important indicator of meat freshness, and many researchers are already investigating the causes of color changes. The research was conducted in this environment.
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7
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Ma W, Yuan F, Feng L, Wang J, Sun Y, Cao Y, Huang J. ε-Polylysine-mediated enhancement of the structural stability and gelling properties of myofibrillar protein under oxidative stress. Int J Biol Macromol 2022; 220:1114-1123. [PMID: 36030980 DOI: 10.1016/j.ijbiomac.2022.08.143] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 08/11/2022] [Accepted: 08/22/2022] [Indexed: 11/05/2022]
Abstract
The effects of ε-polylysine (ε-PL) at different concentrations (0.005 %, 0.010 %, 0.020 %, and 0.030 %) on the structure and gelling behavior of pork myofibrillar protein (MP) under oxidative stress were explored. The incorporation of ε-PL significantly restrained oxidation-induced sulfhydryl and solubility losses (up to 9.72 % and 41.9 %, respectively) as well as protein crosslinking and aggregation. Compared with the oxidized control, ε-PL at low concentrations (0.005 % - 0.020 %) promoted further unfolding and destabilization of MP, while 0.030 % ε-PL led to refolding of MP and enhanced its thermal stability. The ε-PL-induced physicochemical changes favored the formation of a finer and more homogeneous three-dimensional network structure, therefore obviously enhancing the strength and water-holding capacity (WHC) of thermally induced oxidized MP gels, with the ε-PL at 0.020 % showed the greatest enhancement. This work revealed for the first time that ε-PL can significantly ameliorate the oxidation stability and gel-forming ability of meat proteins.
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Affiliation(s)
- Wenhui Ma
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Fang Yuan
- School of Biotechnology, Jiangnan University, Wuxi 214122, China; Jiangsu Yiming Biological Technology Co., Ltd., Taixing 225400, China
| | - Li Feng
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jiankang Wang
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Yujiao Sun
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Yungang Cao
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Junrong Huang
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China.
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8
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Prediction of the Lipid Degradation and Storage Time of Chilled Beef Flank by Using Raman Spectroscopy and Chemometrics. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02276-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Dominating roles of protein conformation and water migration in fish muscle quality: The effect of freshness and heating process. Food Chem 2022; 388:132881. [PMID: 35447577 DOI: 10.1016/j.foodchem.2022.132881] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 03/23/2022] [Accepted: 04/01/2022] [Indexed: 11/22/2022]
Abstract
The quality characteristics of fish products are a key factor influencing consumer acceptance and preference. This study was aimed to investigate the relationship among quality characteristics, protein structural changes and water migration of mandarin fish with different freshness during heating process. The results showed that the protein structure tended to unfold and more loosen in low freshness fish muscle (4-5 d storage) during heating, leading to an obvious decrease in hydrogen bonds, promoting a reduction of water holding capacity in fish muscle, thus resulting in an increase of T23 and a decrease of AW, which in turn affected the hardness, stress, and springiness of fish muscle. The protein conformation and water migration could explain the textural differences after heating of different freshness mandarin fish.
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10
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Albergamo A, Vadalà R, Metro D, Nava V, Bartolomeo G, Rando R, Macrì A, Messina L, Gualtieri R, Colombo N, Sallemi S, Leonardi M, Lo Turco V, Dugo G, Cicero N. Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds. Foods 2021; 10:foods10092129. [PMID: 34574239 PMCID: PMC8471101 DOI: 10.3390/foods10092129] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/03/2021] [Accepted: 09/07/2021] [Indexed: 11/16/2022] Open
Abstract
The quality of chicken burgers reformulated by the partial replacement of meat by Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe, Se, and folic acid, was evaluated in comparison to conventional chicken burgers. Specifically, two types of burger were developed, namely the "Sicilian burger"-based on cherry tomato and rosemary-and the "Mediterranean burger"-with basil leaves and thyme essential oil-every recipe being differentially functionalized according to the nutritional requirements of consumers, such as children, pregnant women and elderly. Mediterranean ingredients were responsible for different pH, color, and cooking loss between conventional and functional burgers. Except for n-3 PUFAs resulting poorly fortified, the functionalization with Mg, Fe, Se, and vitamin B9 was successful in all products. Considering the target consumer categories, the daily consumption of the functional burger may assure an intake of Mg, Fe, and Se equal, respectively, to 37.31-59.90%, 17.76-46.81%, and 27.20-50.05%, and a cover of vitamin B9 of 31.98-48.31% of the relative population reference intakes. Fortified products kept a good microbiological quality during 5 days of refrigerated storage, and, according to the sensorial descriptive analysis and the hedonic test, they showed a higher acceptability than conventional burgers.
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Affiliation(s)
- Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
- Correspondence: ; Tel./Fax: +39-090-6764539
| | - Rossella Vadalà
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Daniela Metro
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Vincenzo Nava
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Giovanni Bartolomeo
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Antonio Macrì
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| | - Laura Messina
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| | - Roberto Gualtieri
- Avimecc Spa, C.da Fargione, Agglomerato Industriale ASI, 97015 Modica, Italy; (R.G.); (N.C.)
| | - Nadia Colombo
- Avimecc Spa, C.da Fargione, Agglomerato Industriale ASI, 97015 Modica, Italy; (R.G.); (N.C.)
| | | | - Michelangelo Leonardi
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Giacomo Dugo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Nicola Cicero
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
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11
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Schreuders FK, Schlangen M, Kyriakopoulou K, Boom RM, van der Goot AJ. Texture methods for evaluating meat and meat analogue structures: A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108103] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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12
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Warner RD, Wheeler TL, Ha M, Li X, Bekhit AED, Morton J, Vaskoska R, Dunshea FR, Liu R, Purslow P, Zhang W. Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Sci 2021; 185:108657. [PMID: 34998162 DOI: 10.1016/j.meatsci.2021.108657] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 08/09/2021] [Accepted: 08/10/2021] [Indexed: 12/17/2022]
Abstract
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent advances in tenderness research from a variety of perspectives are presented. Our understanding of molecular factors influencing tenderization are discussed in relation to glycolysis, calcium release, protease activation, apoptosis and heat shock proteins, the use of proteomic analysis for monitoring changes, proteomic biomarkers and oxidative/nitrosative stress. Each of these structural, metabolic and molecular determinants of meat tenderness are then discussed in greater detail in relation to animal variation, postmortem influences, and changes during cooking, with a focus on recent advances. Innovations in postmortem technologies and enzymes for meat tenderization are discussed including their potential commercial application. Continued success of the meat industry relies on ongoing advances in our understanding, and in industry innovation. The recent advances in fundamental and applied research on meat tenderness in relation to the various sectors of the supply chain will enable such innovation.
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Affiliation(s)
- Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia.
| | - Tommy L Wheeler
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, Clay Center, Nebraska 68933, USA
| | - Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | | | - James Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Rozita Vaskoska
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Rui Liu
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Peter Purslow
- Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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13
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Beniwal AS, Singh J, Kaur L, Hardacre A, Singh H. Meat analogs: Protein restructuring during thermomechanical processing. Compr Rev Food Sci Food Saf 2021; 20:1221-1249. [PMID: 33590609 DOI: 10.1111/1541-4337.12721] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 12/21/2020] [Accepted: 01/15/2021] [Indexed: 12/15/2022]
Abstract
Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure. Current understanding in the science of food structuring has enabled the utilization of alternative or nonmeat protein ingredients to create novel structured matrices that could resemble the textural functionality of real meat. The physicochemical and structural changes that occur in concentrated protein systems during thermomechanical processing lead to the creation of a fibrous or layered meat-like texture. Phase transitions in concentrated protein systems during protein-protein, protein-polysaccharide, protein-lipid, and protein-water interactions significantly influence the texture and the overall sensory quality of meat analogs. This review summarizes the roles of raw materials (moisture, protein type and concentration, lipids, polysaccharides, and air) and processing parameters (temperature, pH, and shear) in modulating the behavior of the protein phase during the restructuring process (structure-function-process relationship). The big challenge for the food industry is to manufacture concept-based (such as beef-like, chicken-like, etc.) meat analogs with controlled structural attributes. This information will be useful in developing superior meat analogs that fulfill consumer expectations when replacing meat in their diet.
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Affiliation(s)
- Akashdeep Singh Beniwal
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Jaspreet Singh
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Allan Hardacre
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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14
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Samuel Wu YH, Lin DQ, Wang SY, Lin YL, Chen JW, Nakthong S, Chen YC. Effects of wheat fiber addition on emulsion and lipid/protein stabilities of an omega-3 fatty acid-fortified chicken surimi product. Poult Sci 2021; 100:1319-1327. [PMID: 33518089 PMCID: PMC7858181 DOI: 10.1016/j.psj.2020.11.077] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 11/07/2020] [Accepted: 11/23/2020] [Indexed: 11/25/2022] Open
Abstract
Meat, except marine sources, is a highly nutritious food but generally lacks some healthy ingredients, such as omega-3 fatty acids (ω-3 FA) and dietary fiber. However, ω-3 FA and dietary fiber could be incorporated during the manufacture of surimi-like products. In our previous study, chicken surimi was successfully developed from spent-hen breast. Although there was no (P > 0.05) difference in water-holding capacity between wheat fiber and carrageenan, an increased (P < 0.05) flaxseed oil–holding capacity was observed in wheat fiber samples. Furthermore, an addition of 5% wheat fiber resulted in optimal emulsification capacity and less cooking loss at 4°C for 14 d and at −20°C for 60 d (P < 0.05). Because of the lower (P < 0.05) purge and centrifugation losses, thiol group content, and thiobarbituric acid reactive substance value than those formulated with more flaxseed oil, 12% flaxseed oil was an optimal level in chicken surimi with 5% wheat fiber. Scanning electron microscopy results also showed better emulsification of surimi batters with wheat fiber compared with those without wheat fiber, and meanwhile, the formulation with 5% wheat fiber could hold up to 12% flaxseed oil as well. To enhance flaxseed-oil addition, semi-manufactured chicken surimi batter was successfully fortified with a combination of 12% flaxseed oil and 5% wheat fiber. This surimi-like product with dietary fiber and ω-3 FA would fit the need in the current market regarding consumers' demands for high nutritional value and improved processing characteristics.
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Affiliation(s)
- Yi-Hsieng Samuel Wu
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Dan Qing Lin
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Sheng-Yao Wang
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Yi-Ling Lin
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Jr-Wei Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan; Poultry Industry Section, Department of Animal Industry, Council of Agriculture, Executive Yuan, Taipei 100, Taiwan
| | - Sasitorn Nakthong
- Department of Agricultural Bioresources and Food, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom, Thailand
| | - Yi-Chen Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan.
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15
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The Physicochemical and Sensory Properties of Whey-Fed Pork Loin after Salting, Dry Aging, and Sous Vide Cooking. J CHEM-NY 2021. [DOI: 10.1155/2021/6624269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study was conducted to evaluate the physicochemical properties of whey-fed pork loin subjected to salting, dry aging, and sous vide cooking. We compared raw and treated pork loin from pigs fed a basal diet (control) and those fed a diet supplemented with whey powder. Treated pork was salted, dry aged for 0–30 d, and then cooked using sous vide. The crude fat, total lipid, and cholesterol content and shear force of raw whey powder-fed pork loin were significantly lower than those of the control, while the crude protein content was higher. Cooking loss, hardness, and gumminess were found to decrease with the aging period in sous vide-treated pork. Dietary supplementation with whey had positive effects on pork color stability, texture, and sensory evaluation, and it significantly inhibited the growth of bacteria. The results suggest that supplementing the diet of pigs with whey powder can enhance meat quality, especially when combined with salting, dry aging, and sous vide cooking.
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Zhang W, Ma J, Sun DW. Raman spectroscopic techniques for detecting structure and quality of frozen foods: principles and applications. Crit Rev Food Sci Nutr 2020; 61:2623-2639. [DOI: 10.1080/10408398.2020.1828814] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Wenyang Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Ji Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
- State Key Laboratory of Luminescent Materials and Devices, Center for Aggregation-Induced Emission, South China University of Technology, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin 4, Ireland
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17
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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196802] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.
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Silva S, Guedes C, Rodrigues S, Teixeira A. Non-Destructive Imaging and Spectroscopic Techniques for Assessment of Carcass and Meat Quality in Sheep and Goats: A Review. Foods 2020; 9:E1074. [PMID: 32784641 PMCID: PMC7466308 DOI: 10.3390/foods9081074] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 07/25/2020] [Accepted: 07/27/2020] [Indexed: 02/06/2023] Open
Abstract
In the last decade, there has been a significant development in rapid, non-destructive and non-invasive techniques to evaluate carcass composition and meat quality of meat species. This article aims to review the recent technological advances of non-destructive and non-invasive techniques to provide objective data to evaluate carcass composition and quality traits of sheep and goat meat. We highlight imaging and spectroscopy techniques and practical aspects, such as accuracy, reliability, cost, portability, speed and ease of use. For the imaging techniques, recent improvements in the use of dual-energy X-ray absorptiometry, computed tomography and magnetic resonance imaging to assess sheep and goat carcass and meat quality will be addressed. Optical technologies are gaining importance for monitoring and evaluating the quality and safety of carcasses and meat and, among them, those that deserve more attention are visible and infrared reflectance spectroscopy, hyperspectral imagery and Raman spectroscopy. In this work, advances in research involving these techniques in their application to sheep and goats are presented and discussed. In recent years, there has been substantial investment and research in fast, non-destructive and easy-to-use technology to raise the standards of quality and food safety in all stages of sheep and goat meat production.
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Affiliation(s)
- Severiano Silva
- Veterinary and Animal Research Centre (CECAV) Universidade Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal;
| | - Cristina Guedes
- Veterinary and Animal Research Centre (CECAV) Universidade Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal;
| | - Sandra Rodrigues
- Mountain Research Centre (CIMO), Escola Superior Agrária/Instituto Politécnico de Bragança, Campus Sta Apolónia Apt 1172, 5301-855 Bragança, Portugal; (S.R.); (A.T.)
| | - Alfredo Teixeira
- Mountain Research Centre (CIMO), Escola Superior Agrária/Instituto Politécnico de Bragança, Campus Sta Apolónia Apt 1172, 5301-855 Bragança, Portugal; (S.R.); (A.T.)
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Cama-Moncunill R, Cafferky J, Augier C, Sweeney T, Allen P, Ferragina A, Sullivan C, Cromie A, Hamill RM. Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics. Meat Sci 2020; 167:108157. [PMID: 32361332 DOI: 10.1016/j.meatsci.2020.108157] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 04/21/2020] [Accepted: 04/21/2020] [Indexed: 10/24/2022]
Abstract
Rapid prediction of beef quality remains a challenge for meat processors. This study evaluated the potential of Raman spectroscopy followed by chemometrics for prediction of Warner-Bratzler shear force (WBSF), intramuscular fat (IMF), ultimate pH, drip-loss and cook-loss. PLS regression models were developed based on spectra recorded on frozen-thawed day 2 longissimus thoracis et lumborum muscle and validated using test sets randomly selected 3 times. With the exception of ultimate pH, models presented notable performance in calibration (R2 ranging from 0.5 to 0.9; low RMSEC) and, despite variability in the results, promising predictive ability: WBSF (RMSEP ranging from 4.6 to 9 N), IMF (RMSEP ranging from 0.9 to 1.1%), drip-loss (RMSEP ranging from 1 to 1.3%) and cook-loss (RMSEP ranging from 1.5 to 2.9%). Furthermore, the loading values indicated that the physicochemical variation of the meat influenced the models. Overall, results indicated that Raman spectroscopy is a promising technique for routine quality assessments of IMF and drip-loss, which, with further development and improvement of its accuracy could become a reliable tool for the beef industry.
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Affiliation(s)
- Raquel Cama-Moncunill
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Jamie Cafferky
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
| | - Caroline Augier
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Torres Sweeney
- School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
| | - Paul Allen
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Alessandro Ferragina
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Carl Sullivan
- School of Food Science and Environmental Health, TU Dublin - City Campus, Cathal Brugha Street, Dublin 1, Ireland
| | - Andrew Cromie
- Irish Cattle Breeders Federation, Highfield House, Bandon, Co. Cork, Ireland
| | - Ruth M Hamill
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
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20
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Yang H, Hopkins DL, Zhang Y, Zhu L, Dong P, Wang X, Mao Y, Luo X, Fowler SM. Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging. Meat Sci 2020; 165:108136. [PMID: 32272341 DOI: 10.1016/j.meatsci.2020.108136] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 03/24/2020] [Accepted: 03/31/2020] [Indexed: 10/24/2022]
Abstract
In this study, pH, meat color analysis, microbial counts and Raman spectroscopic data were obtained from beef steaks stored at 4 °C for up to 21 days using two different packaging methods: vacuum (VP) and modified atmosphere packaging (MAP). Models using partial least square regression (PLSR), indicated that Raman spectroscopy was able to predict total viable counts (TVC) and lactic acid bacteria (LAB) measured at 21d post mortem (TVC in VP: R2cv = 0.99, RMSEP = 0.61; TVC in MAP: R2cv = 0.90, RMSEP = 0.38; LAB in VP: R2cv = 0.99, RMSEP = 0.54; LAB in MAP: R2cv = 0.75, RMSEP = 0.60). The results of this study demonstrate that Raman spectroscopy may have potential for the rapid determination of meat spoilage.
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Affiliation(s)
- Hongbo Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, Australia
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong, 271018, PR China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong, 271018, PR China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong, 271018, PR China
| | - Xinyi Wang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong, 271018, PR China.
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong, 271018, PR China.
| | - Stephanie M Fowler
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, Australia
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21
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Shen MM, Zhang LL, Chen YN, Zhang YY, Han HL, Niu Y, He JT, Zhang YL, Cheng YF, Wang T. Effects of bamboo leaf extract on growth performance, meat quality, and meat oxidative stability in broiler chickens. Poult Sci 2020; 98:6787-6796. [PMID: 31289827 PMCID: PMC8913974 DOI: 10.3382/ps/pez404] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Accepted: 06/19/2019] [Indexed: 02/06/2023] Open
Abstract
This study was conducted to investigate the effects of dietary bamboo leaf extract (BLE) on growth performance, meat quality, oxidative stability, and nuclear factor erythroid 2-related factor 2 (Nrf2) related gene expression of breast meat in broilers. A total of 576 one-day-old male Arbor Acres broilers were divided into 6 groups. The control group (CTR) was fed basal diet, while BLE1, BLE2, BLE3, BLE4, and BLE5 were fed basal diet supplemented with 1.0, 2.0, 3.0, 4.0, and 5.0 g BLE per kg feed, respectively. Compared with the CTR group, BLE2 and BLE5 increased average daily feed intake from 1 to 21 D and 22 to 42 D (P < 0.05), BLE1 and BLE2 improved average daily gain (ADG) and feed to gain ratio from 22 to 42 D (P < 0.05). Throughout the trial period, the highest body weight and favorable ADG and feed to gain ratio were observed in the BLE2 group. The drip loss at 24 h and pH at 45 min postmortem of breast meat were linearly improved by BLE supplementation (P < 0.05). Shear force was significantly lower in BLE2 and BLE3 than that in CTR group. Increasing supplementation of BLE linearly improved free radical scavenging capacity and decreased malondialdehyde content of breast meat during 12 D of storage (P < 0.05). Total antioxidant capacity and glutathione peroxidase activity were linearly increased by BLE supplementation (P < 0.05). Compared with the CTR group, the mRNA expression of Nrf2 and glutathione peroxidase in BLE3, BLE4, and BLE5 groups was significantly promoted, and glutathione S-transferase gene expression was increased in BLE2, BLE4, and BLE5 (P < 0.05). The highest (P < 0.05) heme oxygennase-1 gene expression was observed in BLE5. In conclusion, broiler supplemented with BLE improved growth performance and meat quality, BLE supplementation might activate Nrf2 pathway to alleviate lipid oxidation and increase antioxidant capacity of breast meat. The dosage of 2.0 to 3.0 g/kg BLE in broiler diet was recommanded.
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Affiliation(s)
- M M Shen
- College of Animal Science and Technology, Nanjing Agricultural University, Jiangsu 210095, Nanjing, People's Republic of China
| | - L L Zhang
- College of Animal Science and Technology, Nanjing Agricultural University, Jiangsu 210095, Nanjing, People's Republic of China
| | - Y N Chen
- College of Animal Science and Technology, Nanjing Agricultural University, Jiangsu 210095, Nanjing, People's Republic of China
| | - Y Y Zhang
- College of Animal Science and Technology, Nanjing Agricultural University, Jiangsu 210095, Nanjing, People's Republic of China
| | - H L Han
- College of Animal Science and Technology, Nanjing Agricultural University, Jiangsu 210095, Nanjing, People's Republic of China
| | - Y Niu
- College of Animal Science and Technology, Nanjing Agricultural University, Jiangsu 210095, Nanjing, People's Republic of China
| | - J T He
- College of Animal Science and Technology, Nanjing Agricultural University, Jiangsu 210095, Nanjing, People's Republic of China
| | - Y L Zhang
- College of Animal Science and Technology, Nanjing Agricultural University, Jiangsu 210095, Nanjing, People's Republic of China
| | - Y F Cheng
- College of Animal Science and Technology, Nanjing Agricultural University, Jiangsu 210095, Nanjing, People's Republic of China
| | - T Wang
- College of Animal Science and Technology, Nanjing Agricultural University, Jiangsu 210095, Nanjing, People's Republic of China
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Affiliation(s)
- Mai‐Rui Gao
- Antioxidant Polyphenols Team Department of Food Engineering Sichuan University Chengdu PR China
| | - Qian‐Da Xu
- Antioxidant Polyphenols Team Department of Food Engineering Sichuan University Chengdu PR China
| | - Wei‐Cai Zeng
- Antioxidant Polyphenols Team Department of Food Engineering Sichuan University Chengdu PR China
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu PR China
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23
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Chen Q, Zhang Y, Guo Y, Cheng Y, Qian H, Yao W, Xie Y, Ozaki Y. Non-destructive prediction of texture of frozen/thaw raw beef by Raman spectroscopy. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109693] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Ganesan AR, Shanmugam M, Bhat R. Quality enhancement of chicken sausage by semi‐refined carrageenan. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13988] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Abirami Ramu Ganesan
- Department of Food Science and Home Economics, School of Applied Sciences, College of Engineering, Science and Technology (CEST) Fiji National University Lautoka Fiji Islands
| | - Munisamy Shanmugam
- Research and Development Division (DSIR Lab) Aquagri Processing Private Limited Sivagangai Tamilnadu India
| | - Rajeev Bhat
- Department of Food Science and Home Economics, School of Applied Sciences, College of Engineering, Science and Technology (CEST) Fiji National University Lautoka Fiji Islands
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25
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Critical Review on the Utilization of Handheld and Portable Raman Spectrometry in Meat Science. Foods 2019; 8:foods8020049. [PMID: 30717192 PMCID: PMC6406529 DOI: 10.3390/foods8020049] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 01/27/2019] [Accepted: 01/28/2019] [Indexed: 11/17/2022] Open
Abstract
Traditional methods for the determination of meat quality-relevant parameters are rather time-consuming and destructive, whereas spectroscopic methods offer fast and non-invasive measurements. This review critically deals with the application of handheld and portable Raman devices in the meat sector. Some published articles on this topic tend to convey the impression of unrestricted applicability of mentioned devices in this field of research. Furthermore, results are often subjected to over-optimistic interpretations without being underpinned by adequate test set validation. On the other hand, deviations in reference methods for meat quality assessment and the inhomogeneity of the meat matrix pose a challange to Raman spectroscopy and multivariate models. Nonetheless, handheld and portable Raman devices show considerable potential for some applications in the meat sector.
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Abstract
The main goal of this chapter was to review the state of the art in the recent advances in sheep and goat meat products research. Research and innovation have been playing an important role in sheep and goat meat production and meat processing as well as food safety. Special emphasis will be placed on the imaging and spectroscopic methods for predicting body composition, carcass and meat quality. The physicochemical and sensory quality as well as food safety will be referenced to the new sheep and goat meat products. Finally, the future trends in sheep and goat meat products research will be pointed out.
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Santos CC, Zhao J, Dong X, Lonergan SM, Huff-Lonergan E, Outhouse A, Carlson KB, Prusa KJ, Fedler CA, Yu C, Shackelford SD, King DA, Wheeler TL. Predicting aged pork quality using a portable Raman device. Meat Sci 2018; 145:79-85. [PMID: 29908446 DOI: 10.1016/j.meatsci.2018.05.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 04/19/2018] [Accepted: 05/28/2018] [Indexed: 11/29/2022]
Abstract
The utility of Raman spectroscopic signatures of fresh pork loin (1 d & 15 d postmortem) in predicting fresh pork tenderness and slice shear force (SSF) was determined. Partial least square models showed that sensory tenderness and SSF are weakly correlated (R2 = 0.2). Raman spectral data were collected in 6 s using a portable Raman spectrometer (RS). A PLS regression model was developed to predict quantitatively the tenderness scores and SSF values from Raman spectral data, with very limited success. It was discovered that the prediction accuracies for day 15 post mortem samples are significantly greater than that for day 1 postmortem samples. Classification models were developed to predict tenderness at two ends of sensory quality as "poor" vs. "good". The accuracies of classification into different quality categories (1st to 4th percentile) are also greater for the day 15 postmortem samples for sensory tenderness (93.5% vs 76.3%) and SSF (92.8% vs 76.1%). RS has the potential to become a rapid on-line screening tool for the pork producers to quickly select meats with superior quality and/or cull poor quality to meet market demand/expectations.
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Affiliation(s)
- C C Santos
- Department of Animal Science, Iowa State University, Ames, IA 50010, United States
| | - J Zhao
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50010, United States; School of Engineering, Jiangxi Agricultural University, Nanchang, China
| | - X Dong
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50010, United States; School of Food Sciences and Technology, Dalian Polytechnic University, Dalian, China
| | - S M Lonergan
- Department of Animal Science, Iowa State University, Ames, IA 50010, United States
| | - E Huff-Lonergan
- Department of Animal Science, Iowa State University, Ames, IA 50010, United States
| | - A Outhouse
- Department of Animal Science, Iowa State University, Ames, IA 50010, United States
| | - K B Carlson
- Department of Animal Science, Iowa State University, Ames, IA 50010, United States
| | - K J Prusa
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50010, United States
| | - C A Fedler
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50010, United States
| | - C Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50010, United States.
| | | | - D A King
- USDA-ARS, Clay Center, NE 68933, United States
| | - T L Wheeler
- USDA-ARS, Clay Center, NE 68933, United States
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28
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Spectral Detection Techniques for Non-Destructively Monitoring the Quality, Safety, and Classification of Fresh Red Meat. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1256-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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29
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A 1064 nm Dispersive Raman Spectral Imaging System for Food Safety and Quality Evaluation. APPLIED SCIENCES-BASEL 2018. [DOI: 10.3390/app8030431] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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30
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Nian Y, Zhao M, O'Donnell CP, Downey G, Kerry JP, Allen P. Assessment of physico-chemical traits related to eating quality of young dairy bull beef at different ageing times using Raman spectroscopy and chemometrics. Food Res Int 2017; 99:778-789. [DOI: 10.1016/j.foodres.2017.06.056] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2017] [Revised: 06/07/2017] [Accepted: 06/25/2017] [Indexed: 12/29/2022]
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31
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Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes. Journal of Food Science and Technology 2017; 54:2852-2860. [PMID: 28928525 DOI: 10.1007/s13197-017-2723-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2017] [Accepted: 05/26/2017] [Indexed: 10/19/2022]
Abstract
A comprehensive study was conducted to evaluate the structural changes of meat and protein of pork batters produced by chopping or beating process through the phase-contrast micrograph, laser light scattering analyzer, scanning electronic microscopy and Raman spectrometer. The results showed that the shattered myofibrilla fragments were shorter and particle-sizes were smaller in the raw batter produced by beating process than those in the chopping process. Compared with the raw and cooked batters produced by chopping process, modifications in amide I and amide III bands revealed a significant decrease of α-helix content and an increase of β-sheet, β-turn and random coils content in the beating process. The changes in secondary structure of protein in the batter produced by beating process was thermally stable. Moreover, more tyrosine residues were buried, and more gauche-gauche-trans disulfide bonds conformations and hydrophobic interactions were formed in the batter produced by beating process.
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32
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Kang ZL, Li X, Ma HJ. Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1214928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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33
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Hoban J, Hopkins D, Kirby N, Collins D, Dunshea F, Kerr M, Bailes K, Cottrell J, Holman B, Brown W, Ponnampalam E. Application of small angle X-ray scattering synchrotron technology for measuring ovine meat quality. Meat Sci 2016; 117:122-9. [DOI: 10.1016/j.meatsci.2016.03.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2015] [Revised: 03/02/2016] [Accepted: 03/03/2016] [Indexed: 11/26/2022]
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34
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Qin J, Chao K, Kim M. Raman Scattering for Food Quality and Safety Assessment. LIGHT SCATTERING TECHNOLOGY FOR FOOD PROPERTY, QUALITY AND SAFETY ASSESSMENT 2016. [DOI: 10.1201/b20220-16] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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35
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Bauer A, Scheier R, Eberle T, Schmidt H. Assessment of tenderness of aged bovine gluteus medius muscles using Raman spectroscopy. Meat Sci 2016; 115:27-33. [DOI: 10.1016/j.meatsci.2015.12.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2015] [Revised: 12/22/2015] [Accepted: 12/28/2015] [Indexed: 11/16/2022]
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36
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Troy DJ, Ojha KS, Kerry JP, Tiwari BK. Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview. Meat Sci 2016; 120:2-9. [PMID: 27162095 DOI: 10.1016/j.meatsci.2016.04.002] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 03/24/2016] [Accepted: 04/05/2016] [Indexed: 10/22/2022]
Abstract
New and emerging robust technologies can play an important role in ensuring a more resilient meat value chain and satisfying consumer demands and needs. This paper outlines various novel thermal and non-thermal technologies which have shown potential for meat processing applications. A number of process analytical techniques which have shown potential for rapid, real-time assessment of meat quality are also discussed. The commercial uptake and consumer acceptance of novel technologies in meat processing have been subjects of great interest over the past decade. Consumer focus group studies have shown that consumer expectations and liking for novel technologies, applicable to meat processing applications, vary significantly. This overview also highlights the necessity for meat processors to address consumer risk-benefit perceptions, knowledge and trust in order to be commercially successful in the application of novel technologies within the meat sector.
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Affiliation(s)
- Declan J Troy
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| | | | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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37
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Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.015] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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38
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Liu X, Schmidt H, Mörlein D. Feasibility of boar taint classification using a portable Raman device. Meat Sci 2016; 116:133-9. [PMID: 26882212 DOI: 10.1016/j.meatsci.2016.02.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 01/27/2016] [Accepted: 02/05/2016] [Indexed: 12/20/2022]
Abstract
The feasibility of Raman spectroscopy for boar taint detection and classification was investigated using tainted and untainted backfat samples of 46 boars. For this exploratory study, backfat samples were selected according to their levels of androstenone and skatole as determined by gas chromatography and their sensory score by a trained panel. Raman spectra were collected with a portable device at freshly cut surfaces of frozen-thawed samples. Both inner and outer layers of subcutaneous fat were studied. Their varying level of unsaturation was reflected in the Raman spectra. Partial least squares regression discriminant analysis (PLS-DA) was applied to the spectra together with various pre-processing methods. A model using only spectra obtained at the inner layer resulted in the highest classification accuracy for boar taint (81% of samples correctly classified). The discrimination is shown to reflect differences in the degree of fatty acid saturation between tainted and untainted boars. In conclusion, the findings suggest that with further development Raman spectroscopy may be used to classify boar taint.
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Affiliation(s)
- Xiaoye Liu
- Key laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Department of Animal Science, University of Göttingen, D-37075 Göttingen, Germany
| | - Heinar Schmidt
- University of Bayreuth, Bioanalytical Science and Food Analysis - Research Center of Food Quality, D-95326 Kulmbach, Germany
| | - Daniel Mörlein
- Department of Animal Science, University of Göttingen, D-37075 Göttingen, Germany.
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39
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Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device. Meat Sci 2015; 108:138-44. [DOI: 10.1016/j.meatsci.2015.06.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2015] [Revised: 06/17/2015] [Accepted: 06/19/2015] [Indexed: 11/21/2022]
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40
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41
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Fowler SM, Ponnampalam EN, Schmidt H, Wynn P, Hopkins DL. Prediction of intramuscular fat content and major fatty acid groups of lamb M. longissimus lumborum using Raman spectroscopy. Meat Sci 2015; 110:70-5. [PMID: 26188359 DOI: 10.1016/j.meatsci.2015.06.016] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2015] [Revised: 05/12/2015] [Accepted: 06/30/2015] [Indexed: 10/23/2022]
Abstract
A hand held Raman spectroscopic device was used to predict intramuscular fat (IMF) levels and the major fatty acid (FA) groups of fresh intact ovine M. longissimus lumborum (LL). IMF levels were determined using the Soxhlet method, while FA analysis was conducted using a rapid (KOH in water, methanol and sulphuric acid in water) extraction procedure. IMF levels and FA values were regressed against Raman spectra using partial least squares regression and against each other using linear regression. The results indicate that there is potential to predict PUFA (R(2)=0.93) and MUFA (R(2)=0.54) as well as SFA values that had been adjusted for IMF content (R(2)=0.54). However, this potential was significantly reduced when correlations between predicted and observed values were determined by cross validation (R(2)cv=0.21-0.00). Overall, the prediction of major FA groups using Raman spectra was more precise (relative reductions in error of 0.3-40.8%) compared to the null models.
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Affiliation(s)
- Stephanie M Fowler
- School of Animal and Veterinary Science, Science, Charles Sturt University, Wagga Wagga, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, Australia; Centre for Sheep and Red Meat Development, NSW Department of Primary Industries, Cowra, Australia.
| | - Eric N Ponnampalam
- Agriculture Research, Department of Environment and Primary Industries, Attwood, Victoria, Australia
| | - Heinar Schmidt
- Research Centre of Food Quality, University of Bayreuth, Kulmbach, Germany
| | - Peter Wynn
- School of Animal and Veterinary Science, Science, Charles Sturt University, Wagga Wagga, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, Australia
| | - David L Hopkins
- Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, Australia; Centre for Sheep and Red Meat Development, NSW Department of Primary Industries, Cowra, Australia
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42
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Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.12.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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43
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Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response. Meat Sci 2015; 100:91-6. [DOI: 10.1016/j.meatsci.2014.10.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2013] [Revised: 10/02/2014] [Accepted: 10/05/2014] [Indexed: 11/20/2022]
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44
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45
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Fowler SM, Schmidt H, van de Ven R, Wynn P, Hopkins DL. Raman spectroscopy compared against traditional predictors of shear force in lamb m. longissimus lumborum. Meat Sci 2014; 98:652-6. [DOI: 10.1016/j.meatsci.2014.06.042] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2014] [Revised: 06/27/2014] [Accepted: 06/29/2014] [Indexed: 12/01/2022]
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46
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Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study. Meat Sci 2014; 98:171-7. [DOI: 10.1016/j.meatsci.2014.05.025] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2013] [Revised: 05/10/2014] [Accepted: 05/30/2014] [Indexed: 11/17/2022]
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47
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Fowler SM, Schmidt H, van de Ven R, Wynn P, Hopkins DL. Predicting tenderness of fresh ovine semimembranosus using Raman spectroscopy. Meat Sci 2014; 97:597-601. [PMID: 24785653 DOI: 10.1016/j.meatsci.2014.02.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2013] [Revised: 01/21/2014] [Accepted: 02/20/2014] [Indexed: 11/29/2022]
Abstract
A hand held Raman probe was used to predict shear force (SF) of fresh lamb m. semimembranosus (topside). Eighty muscles were measured at 1 day PM and after a further 4 days ageing (5 days PM). At 1 day PM sarcomere length (SL) and particle size (PS) were measured and at 5 days PM, SF, PS, cooking loss (CL) and pH were also measured. SF values were regressed against Raman spectra using partial least squares regression and against traditional predictors (e.g. SL) using linear regression. The best prediction of SF used spectra at 1 day PM which gave a root mean square error of prediction (RMSEP) of 11.5 N (Null = 13.2) and the squared correlation between observed and cross validated predicted values (R(2)cv) was 0.27. Prediction of SF based on the traditional predictors had smaller R(2) values than using Raman spectra justifying further study on Raman spectroscopy.
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Affiliation(s)
- Stephanie M Fowler
- School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries and Charles Sturt University, Wagga Wagga, Australia.
| | - Heinar Schmidt
- Research Centre of Food Quality, University of Bayreuth, Kulmbach, Germany
| | - Remy van de Ven
- Orange Institute of Agriculture, NSW Department of Primary Industries, Orange, Australia
| | - Peter Wynn
- School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries and Charles Sturt University, Wagga Wagga, Australia
| | - David L Hopkins
- Graham Centre for Agricultural Innovation, NSW Department of Primary Industries and Charles Sturt University, Wagga Wagga, Australia; Centre for Sheep and Red Meat Development, NSW Department of Primary Industries, Cowra, Australia
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48
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Zając A, Hanuza J, Dymińska L. Raman spectroscopy in determination of horse meat content in the mixture with other meats. Food Chem 2014; 156:333-8. [PMID: 24629977 DOI: 10.1016/j.foodchem.2014.02.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2013] [Revised: 10/02/2013] [Accepted: 02/03/2014] [Indexed: 10/25/2022]
Abstract
A new method based on FT-Raman measurements that allows to determine the content of horse meat in its mixture with beef has been proposed. In the analysis of the Raman spectra of the meat mixtures, the integral intensity ratios of the 937/1003, 879/1003, 856/1003, 829/1003, and 480/1003cm(-1) pairs of bands have been determined the intensities of which were related to the reference intensity of the band at 1003cm(-1). The reasonable results that show good fitting between the spectroscopic parameters and chemical content of the studied samples have been obtained. The analytical equations between these parameters have been proposed.
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Affiliation(s)
- A Zając
- Department of Bioorganic Chemistry, Institute of Chemistry and Food Technology, Wrocław University of Economics, Komandorska 118/120 Str., 53-345 Wrocław, Poland.
| | - J Hanuza
- Department of Bioorganic Chemistry, Institute of Chemistry and Food Technology, Wrocław University of Economics, Komandorska 118/120 Str., 53-345 Wrocław, Poland; Institute of Low Temperature and Structure Research, Polish Academy of Sciences, P.O. Box 1410, 50-950 Wrocław, Poland
| | - L Dymińska
- Department of Bioorganic Chemistry, Institute of Chemistry and Food Technology, Wrocław University of Economics, Komandorska 118/120 Str., 53-345 Wrocław, Poland
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49
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Scheier R, Bauer A, Schmidt H. Early Postmortem Prediction of Meat Quality Traits of Porcine Semimembranosus Muscles Using a Portable Raman System. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-013-1240-3] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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50
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Chen X, Wu D, Guan X, Liu B, Liu G, Yan M, Chen H. Feasibility of infrared and Raman spectroscopies for identification of juvenile black seabream (Sparus macrocephalus) intoxicated by heavy metals. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:12429-12435. [PMID: 24261418 DOI: 10.1021/jf403276y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The potential application of infrared and Raman spectroscopies was explored as rapid and nondestructive tools for the identification of juvenile black seabream samples intoxicated by heavy metals (Zn, Cu, and Cd). Discrimination models were established on the basis of the infrared and Raman spectral data using three calibration methods, namely, partial least-squares discriminant analysis, least-squares support vector machines, and random forest. The combination of two spectroscopies was studied, in which three combination strategies were proposed and compared. Discrimination models achieved overall correct discriminations of 100% for identifying the fish intoxicated by one heavy metal or the heavy metal mixture. When samples intoxicated by different heavy metals were analyzed together, the discrimination accuracy remained >90%. Results confirmed the possibility of developing fast and reliable systems for the identification of juvenile black seabream intoxicated by heavy metals based on infrared and Raman spectroscopies.
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Affiliation(s)
- Xiaojing Chen
- College of Physics and Electronic Engineering Information, Wenzhou University Chashan University Town , Wenzhou, Zhejiang Province, People's Republic of China
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