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Čandek-Potokar M, Lebret B, Gispert M, Font-I-Furnols M. Challenges and future perspectives for the European grading of pig carcasses - A quality view. Meat Sci 2024; 208:109390. [PMID: 37977057 DOI: 10.1016/j.meatsci.2023.109390] [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: 04/30/2023] [Revised: 11/03/2023] [Accepted: 11/05/2023] [Indexed: 11/19/2023]
Abstract
This study sought to evaluate pig carcass grading, describing the existing approaches and definitions, and highlighting the vision for overall quality grading. In particular, the current state of pig carcass grading in the European Union (SEUROP system), its weaknesses, and the challenges to achieve more uniformity and harmonization across member states were described, and a broader understanding of pig carcass value, which includes a vision for the inclusion of meat quality aspects in the grading, was discussed. Finally, the noninvasive methods for the on-line evaluation of pig carcass and meat quality (hereafter referred to as pork quality), and the conditions for their application were discussed. As the way pigs are raised (especially in terms of animal welfare and environmental impact), and more importantly, their perception of pork quality, is becoming increasingly important to consumers, the ideal grading of pigs should comprise pork quality aspects. As a result, a forward-looking "overall quality" approach to pork grading was proposed herein, in which grading systems would be based on the shared vision for pork quality (carcass and meat quality) among stakeholders in the pig industry and driven by consumer expectations with respect to the product. Emerging new technologies provide the technical foundation for such perspective; however, integrating all knowledge and technologies for their practical application to an "overall quality" grading approach is a major challenge. Nonetheless, such approach aligns with the recent vision of Industry 5.0, i.e. a model for the next level of industrialization that is human-centric, resilient, and sustainable.
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Affiliation(s)
- Marjeta Čandek-Potokar
- Agricultural Institute of Slovenia (KIS), Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
| | | | - Marina Gispert
- IRTA-Food Quality and Technology, Finca Camps i Armet, E-17121 Monells, Girona, Spain
| | - Maria Font-I-Furnols
- IRTA-Food Quality and Technology, Finca Camps i Armet, E-17121 Monells, Girona, Spain
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2
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Pu K, Qiu J, Tong Y, Liu B, Cheng Z, Chen S, Ni WX, Lin Y, Ng KM. Integration of Non-targeted Proteomics Mass Spectrometry with Machine Learning for Screening Cooked Beef Adulterated Samples. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2173-2182. [PMID: 36584280 DOI: 10.1021/acs.jafc.2c06266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The degradation of ingredients in heat-processed meat products makes their authentication challenging. In this study, protein profiles of raw beef, chicken, duck, pork, and binary simulated adulterated beef samples (chicken-beef, duck-beef, and pork-beef) and their heat-processed samples were obtained by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). Heat-stable characteristic proteins were found by screening the overlapping characteristic protein ion peaks of the raw and corresponding heat-processed samples, which were discovered by partial least-squares discriminant analysis. Based on the 36 heat-stable characteristic proteins, qualitative classification for the raw and heat-processed meats was achieved by extreme gradient boosting. Moreover, quantitative analysis via partial least squares regression was applied to determine the adulteration ratio of the simulated adulterated beef samples. The validity of the approach was confirmed by a blind test with the mean accuracy of 97.4%. The limit of detection and limit of quantification of this method were determined to be 5 and 8%, respectively, showing its practical aspect for the beef authentication.
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Affiliation(s)
- Keyuan Pu
- Department of Chemistry and Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, Shantou, Guangdong Province 515063, P. R. China
| | - Jiamin Qiu
- Department of Biology, Shantou University, Shantou, Guangdong Province 515063, P. R. China
| | - Yongqi Tong
- Department of Biology, Shantou University, Shantou, Guangdong Province 515063, P. R. China
| | - Bolin Liu
- Department of Chemistry and Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, Shantou, Guangdong Province 515063, P. R. China
| | - Zibin Cheng
- Department of Biology, Shantou University, Shantou, Guangdong Province 515063, P. R. China
| | - Siyu Chen
- Department of Chemistry and Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, Shantou, Guangdong Province 515063, P. R. China
| | - Wen-Xiu Ni
- Department of Medicinal Chemistry, Shantou University Medical College, Shantou, Guangdong Province 515041, P. R. China
| | - Yan Lin
- The Second Affiliated Hospital of Shantou University Medical College, Shantou, Guangdong Province 515041, P. R. China
| | - Kwan-Ming Ng
- Department of Chemistry and Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, Shantou, Guangdong Province 515063, P. R. China
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Pérez-Beltrán CH, Jiménez-Carvelo AM, Torrente-López A, Navas NA, Cuadros-Rodríguez L. QbD/PAT—State of the Art of Multivariate Methodologies in Food and Food-Related Biotech Industries. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09324-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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4
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Pu K, Qiu J, Li J, Huang W, Lai X, Liu C, Lin Y, Ng KM. MALDI-TOF MS Protein Profiling Combined with Multivariate Analysis for Identification and Quantitation of Beef Adulteration. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02403-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Afseth NK, Dankel K, Andersen PV, Difford GF, Horn SS, Sonesson A, Hillestad B, Wold JP, Tengstrand E. Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue-A Salmon Case Study. Foods 2022; 11:962. [PMID: 35407049 PMCID: PMC8997921 DOI: 10.3390/foods11070962] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/18/2022] [Accepted: 03/22/2022] [Indexed: 01/27/2023] Open
Abstract
The aim of the present study was to critically evaluate the potential of using NIR and Raman spectroscopy for prediction of fatty acid features and single fatty acids in salmon muscle. The study was based on 618 homogenized salmon muscle samples acquired from Atlantic salmon representing a one year-class nucleus, fed the same high fish oil feed. NIR and Raman spectra were used to make regression models for fatty acid features and single fatty acids measured by gas chromatography. The predictive performance of both NIR and Raman was good for most fatty acids, with R2 above 0.6. Overall, Raman performed marginally better than NIR, and since the Raman models generally required fewer components than respective NIR models to reach high and optimal performance, Raman is likely more robust for measuring fatty acids compared to NIR. The fatty acids of the salmon samples co-varied to a large extent, a feature that was exacerbated by the overlapping peaks in NIR and Raman spectra. Thus, the fatty acid related variation of the spectroscopic data of the present study can be explained by only a few independent principal components. For the Raman spectra, this variation was dominated by functional groups originating from long-chain polyunsaturated FAs like EPA and DHA. By exploring the independent EPA and DHA Raman models, spectral signatures similar to the respective pure fatty acids could be seen. This proves the potential of Raman spectroscopy for single fatty acid prediction in muscle tissue.
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Affiliation(s)
- Nils Kristian Afseth
- Nofima AS—The Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, NO-1431 Ås, Norway; (K.D.); (P.V.A.); (G.F.D.); (S.S.H.); (A.S.); (J.P.W.); (E.T.)
| | - Katinka Dankel
- Nofima AS—The Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, NO-1431 Ås, Norway; (K.D.); (P.V.A.); (G.F.D.); (S.S.H.); (A.S.); (J.P.W.); (E.T.)
| | - Petter Vejle Andersen
- Nofima AS—The Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, NO-1431 Ås, Norway; (K.D.); (P.V.A.); (G.F.D.); (S.S.H.); (A.S.); (J.P.W.); (E.T.)
| | - Gareth Frank Difford
- Nofima AS—The Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, NO-1431 Ås, Norway; (K.D.); (P.V.A.); (G.F.D.); (S.S.H.); (A.S.); (J.P.W.); (E.T.)
| | - Siri Storteig Horn
- Nofima AS—The Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, NO-1431 Ås, Norway; (K.D.); (P.V.A.); (G.F.D.); (S.S.H.); (A.S.); (J.P.W.); (E.T.)
| | - Anna Sonesson
- Nofima AS—The Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, NO-1431 Ås, Norway; (K.D.); (P.V.A.); (G.F.D.); (S.S.H.); (A.S.); (J.P.W.); (E.T.)
| | | | - Jens Petter Wold
- Nofima AS—The Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, NO-1431 Ås, Norway; (K.D.); (P.V.A.); (G.F.D.); (S.S.H.); (A.S.); (J.P.W.); (E.T.)
| | - Erik Tengstrand
- Nofima AS—The Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, NO-1431 Ås, Norway; (K.D.); (P.V.A.); (G.F.D.); (S.S.H.); (A.S.); (J.P.W.); (E.T.)
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6
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Lam S, Uttaro B, Bohrer BM, Duarte M, Juárez M. Can In-Line Iodine Value Predictions (NitFom TM) Be Used for Early Classification of Pork Belly Firmness? Foods 2022; 11:foods11020148. [PMID: 35053880 PMCID: PMC8774772 DOI: 10.3390/foods11020148] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/21/2021] [Accepted: 12/28/2021] [Indexed: 02/05/2023] Open
Abstract
Commercial technologies for assessing meat quality may be useful for performing early in-line belly firmness classification. This study used 207 pork carcasses to measure predicted iodine value (IV) at the clear plate region of the carcass with an in-line near-infrared probe (NitFomTM), calculated IV of belly fat using wet chemistry methods, determined the belly bend angle (an objective method to measure belly firmness), and took dimensional belly measurements. A regression analysis revealed that NitFomTM predicted IV (R2 = 0.40) and belly fat calculated IV (R2 = 0.52) separately contributed to the partial variation of belly bend angle. By testing different NitFomTM IV classification thresholds, classifying soft bellies in the 15th percentile resulted in 5.31% false negatives, 5.31% false positives, and 89.38% correctly classified soft and firm bellies. Similar results were observed when the classification was based on belly fat IV calculated from chemically analyzed fatty acid composition. By reducing the level of stringency on the percentile of the classification threshold, an increase in false positives and decrease in false negatives was observed. This study suggests the IV predicted using the NitFomTM may be useful for early in-line presorting of carcasses based on expected belly firmness, which could optimize profitability by allocating carcasses to specific cutout specifications.
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Affiliation(s)
- Stephanie Lam
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada; (S.L.); (B.U.)
| | - Bethany Uttaro
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada; (S.L.); (B.U.)
| | - Benjamin M. Bohrer
- Department of Animal Sciences, Ohio State University, Columbus, OH 43210, USA;
| | - Marcio Duarte
- Animal Biosciences Department, University of Guelph, Guelph, ON N1G 2W1, Canada;
| | - Manuel Juárez
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada; (S.L.); (B.U.)
- Correspondence:
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Forsberg J, Nielsen PM, Engelsen SB, Sørensen KM. On-Line Real-Time Monitoring of a Rapid Enzymatic Oil Degumming Process: A Feasibility Study Using Free-Run Near-Infrared Spectroscopy. Foods 2021; 10:2368. [PMID: 34681417 PMCID: PMC8535312 DOI: 10.3390/foods10102368] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 09/29/2021] [Accepted: 09/30/2021] [Indexed: 11/26/2022] Open
Abstract
Enzymatic degumming is a well established process in vegetable oil refinement, resulting in higher oil yield and a more stable downstream processing compared to traditional degumming methods using acid and water. During the reaction, phospholipids in the oil are hydrolyzed to free fatty acids and lyso-phospholipids. The process is typically monitored by off-line laboratory measurements of the free fatty acid content in the oil, and there is a demand for an automated on-line monitoring strategy to increase both yield and understanding of the process dynamics. This paper investigates the option of using Near-Infrared spectroscopy (NIRS) to monitor the enzymatic degumming reaction. A new method for balancing spectral noise and keeping the chemical information in the spectra obtained from a rapid changing chemical process is suggested. The effect of a varying measurement averaging window width (0 to 300 s), preprocessing method and variable selection algorithm is evaluated, aiming to obtain the most accurate and robust calibration model for prediction of the free fatty acid content (% (w/w)). The optimal Partial Least Squares (PLS) model includes eight wavelength variables, as found by rPLS (recursive PLS) calibration, and yields an RMSECV (Root Mean Square Error of Cross Validation) of 0.05% (w/w) free fatty acid using five latent variables.
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Affiliation(s)
- Jakob Forsberg
- Food Analytics and Biotechnology, Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (S.B.E.); (K.M.S.)
| | - Per Munk Nielsen
- Novozymes, Oils & Fats Application Research, Biologiens Vej 2, DK-2800 Kongens Lyngby, Denmark;
| | - Søren Balling Engelsen
- Food Analytics and Biotechnology, Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (S.B.E.); (K.M.S.)
| | - Klavs Martin Sørensen
- Food Analytics and Biotechnology, Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (S.B.E.); (K.M.S.)
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8
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Hyperspectral imaging and chemometrics as a non-invasive tool to discriminate and analyze iodine value of pork fat. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108145] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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9
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Lam S, Soladoye O, Prieto N, Uttaro B, Aalhus J, Larsen I, Shand P, Gariépy C, Juárez M. Performance of near-infrared spectroscopy in pork shoulder as a predictor for pork belly softness. CANADIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1139/cjas-2020-0049] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Pork belly quality indicators are economically relevant in the pork industry. Near-infrared (NIR) spectroscopy of the pork shoulder outer subcutaneous fat layer, belly flop angle, and subjective softness scores of the pork belly were measured (N = 144) to determine the accuracy of pork shoulder NIR spectroscopy as a predictor of pork belly softness. The NIR spectra hot carcass estimates explained over 80.0% variability in pork belly softness (80.5%–90.8%), with low prediction error, suggesting that NIR spectroscopy measured in the pork shoulder is an efficient and accurate indicator of pork belly softness to classify pork bellies for specific market demands.
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Affiliation(s)
- S. Lam
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - O.P. Soladoye
- Alberta Ministry of Agriculture and Forestry, Leduc, AB T9E 7C5, Canada
| | - N. Prieto
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - B. Uttaro
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - J.L. Aalhus
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - I. Larsen
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - P. Shand
- University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - C. Gariépy
- Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - M. Juárez
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
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Zhou Z, Wormsbecher L, Roehrig C, Smetanin M, Bohrer B. The relationship of iodine value with pork carcass weight and composition. CANADIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1139/cjas-2020-0119] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
This study examined the relationship of iodine value (IV) with carcass weight, fat depth, muscle depth, and predicted lean yield from 37 488 pork carcasses. Five IV categories were formed, which were defined as low (<64.99), medium-low (65.00–69.99), medium (70.00–74.99), medium-high (75.00–79.99), and high (>80.00). Correlation analysis indicated IV was weakly correlated (r ≤ 0.26; P < 0.05) with all carcass traits; however, the categorical analysis revealed that greater IV was associated with heavier weight and leaner carcasses. Segregation systems of pork carcasses based on IV should consider the relationships of IV with other carcass parameters before implementation.
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Affiliation(s)
- Z.Y. Zhou
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - L. Wormsbecher
- Conestoga Meat Packers Ltd., Breslau, ON N0B 1M0, Canada
| | - C. Roehrig
- Conestoga Meat Packers Ltd., Breslau, ON N0B 1M0, Canada
| | - M. Smetanin
- Conestoga Meat Packers Ltd., Breslau, ON N0B 1M0, Canada
| | - B.M. Bohrer
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
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Feasibility of on/at Line Methods to Determine Boar Taint and Boar Taint Compounds: An Overview. Animals (Basel) 2020; 10:ani10101886. [PMID: 33076492 PMCID: PMC7602555 DOI: 10.3390/ani10101886] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 09/21/2020] [Accepted: 10/09/2020] [Indexed: 01/26/2023] Open
Abstract
Simple Summary Due to welfare issues, the physical castration of male pigs is decreasing, and the entire male pig production is increasing. Fattening entire male pigs requires control due to the possibility of accumulating off odour/flavour called boar taint, which is mainly due to two compounds - skatole and androstenone. If carcasses with boar taint reach the market, it can cause a negative consumer reaction which may have economic consequences for the whole meat chain. Thus, it is necessary to sort out carcasses at the slaughter line. Today, a sensory quality control (human nose method) is used in some slaughter plants for this purpose. Detection by physical or chemical methods is also envisaged. A colorimetric method to determine skatole has been used in Danish abattoirs for decades, but it is foreseen that it will soon be replaced by the laser diode thermal desorption ion source coupled with a mass spectrometry equipment that allows a fully automated classification based on skatole and androstenone levels at speed line, with a delay of less than 40 min. Other potential methods such as the electrochemical biosensors, rapid evaporative ionization mass spectroscopy and Raman spectroscopy, still need further development and validation for an application at abattoir level. Abstract Classification of carcasses at the slaughter line allows an optimisation of its processing and differentiated payment to producers. Boar taint is a quality characteristic that is evaluated in some slaughter plants. This odour and flavour is mostly present in entire males and perceived generally by sensitive consumers as unpleasant. In the present work, the methodologies currently used in slaughter plants for boar taint classification (colorimetric method and sensory quality control-human nose) and the methodologies that have the potential to be implemented on/at the slaughter line (mass spectrometry, Raman and biosensors) have been summarized. Their main characteristics are presented and an analysis of strengths, weaknesses, opportunities and threats (SWOT) has been carried out. From this, we can conclude that, apart from human nose, the technology that arises as very promising and available on the market, and that will probably become a substitute for the colorimetric method, is the tandem between the laser diode thermal desorption ion source and the mass spectrometry (LDTD-MS/MS) with automation of the sampling and sample pre-treatment, because it is able to work at the slaughter line, is fast and robust, and measures both androstenone and skatole.
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Spyrelli ED, Doulgeraki AI, Argyri AA, Tassou CC, Panagou EZ, Nychas GJE. Implementation of Multispectral Imaging (MSI) for Microbiological Quality Assessment of Poultry Products. Microorganisms 2020; 8:E552. [PMID: 32290382 PMCID: PMC7232414 DOI: 10.3390/microorganisms8040552] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 03/31/2020] [Accepted: 04/09/2020] [Indexed: 12/03/2022] Open
Abstract
The aim of this study was to investigate on an industrial scale the potential of multispectral imaging (MSI) in the assessment of the quality of different poultry products. Therefore, samples of chicken breast fillets, thigh fillets, marinated souvlaki and burger were subjected to MSI analysis during production together with microbiological analysis for the enumeration of Total Viable Counts (TVC) and Pseudomonas spp. Partial Least Squares Regression (PLS-R) models were developed based on the spectral data acquired to predict the "time from slaughter" parameter for each product type. Results showed that PLS-R models could predict effectively the time from slaughter in all products, while the food matrix and variations within and between batches were identified as significant factors affecting the performance of the models. The chicken thigh model showed the lowest RMSE value (0.160) and an acceptable correlation coefficient (r = 0.859), followed by the chicken burger model where RMSE and r values were 0.285 and 0.778, respectively. Additionally, for the chicken breast fillet model the calculated r and RMSE values were 0.886 and 0.383 respectively, whereas for chicken marinated souvlaki, the respective values were 0.934 and 0.348. Further improvement of the provided models is recommended in order to develop efficient models estimating time from slaughter.
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Affiliation(s)
- Evgenia D. Spyrelli
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece; (E.D.S.); (E.Z.P.)
| | - Agapi I. Doulgeraki
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “Demeter”, Sof. Venizelou 1, Lycovrissi, 14123 Attica, Greece; (A.I.D.); (A.A.A.); (C.C.T.)
| | - Anthoula A. Argyri
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “Demeter”, Sof. Venizelou 1, Lycovrissi, 14123 Attica, Greece; (A.I.D.); (A.A.A.); (C.C.T.)
| | - Chrysoula C. Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “Demeter”, Sof. Venizelou 1, Lycovrissi, 14123 Attica, Greece; (A.I.D.); (A.A.A.); (C.C.T.)
| | - Efstathios Z. Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece; (E.D.S.); (E.Z.P.)
| | - George-John E. Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece; (E.D.S.); (E.Z.P.)
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Chapman J, Elbourne A, Truong VK, Cozzolino D. Shining light into meat – a review on the recent advances in
in vivo
and carcass applications of near infrared spectroscopy. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14367] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- James Chapman
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| | - Aaron Elbourne
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| | - Vi Khanh Truong
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| | - Daniel Cozzolino
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
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14
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Prieto N, Dugan M, Juárez M, López-Campos Ó, Zijlstra R, Aalhus J. Using portable near-infrared spectroscopy to predict pig subcutaneous fat composition and iodine value. CANADIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1139/cjas-2017-0033] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
This study tested the potential of portable near-infrared spectroscopy (NIRS) to predict fatty acids (FA) composition and iodine value (IV) of pig subcutaneous fat. Following carcass splitting, the inner layer of subcutaneous fat at the shoulder from the left carcass side was scanned using a hand-held NIRS probe (350–2500 nm) and analysed for FA composition using gas chromatography. The NIRS successfully predicted the total polysaturated fatty acids (PUFA) and n-3 FA proportions, polyunsaturated/saturated fatty acids (PUFA/SFA) ratio, and IV (R2 = 0.90–0.95; root-mean-square error of prediction, RMSEP = 0.019%–1.03% total FA). This portable technology also met the requirements for a quick screening of the proportions of total SFA, monounsaturated fatty acids (MUFA) and n-6 FA, n-6/n-3 ratio, and some individual FA such as C18:2n-6 and C18:3n-3 (R2 = 0.80–0.89; RMSEP = 0.37%–1.11% total FA). However, unreliable predictions were found for other individual FA with low variability (coefficient of variation = 4%–8%) such as C16:0, C18:0, and C18:1 (R2 = 0.60–0.77; RMSEP = 0.76%–1.00% total FA). These results show portable NIRS as a suitable technology to predict pig fat quality. In addition, this study has been successful in implementing this portable NIRS technology in a research abattoir to collect spectra directly on the carcass, which would enable carcass sorting based on fat composition or hardness for marketing purposes.
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Affiliation(s)
- N. Prieto
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
| | - M.E.R. Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
| | - M. Juárez
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
| | - Ó. López-Campos
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
| | - R.T. Zijlstra
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada
| | - J.L. Aalhus
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
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15
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Kucha CT, Liu L, Ngadi MO. Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review. SENSORS 2018; 18:s18020377. [PMID: 29382092 PMCID: PMC5855493 DOI: 10.3390/s18020377] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 01/07/2018] [Accepted: 01/10/2018] [Indexed: 12/31/2022]
Abstract
Fat is one of the most important traits determining the quality of pork. The composition of the fat greatly influences the quality of pork and its processed products, and contribute to defining the overall carcass value. However, establishing an efficient method for assessing fat quality parameters such as fatty acid composition, solid fat content, oxidative stability, iodine value, and fat color, remains a challenge that must be addressed. Conventional methods such as visual inspection, mechanical methods, and chemical methods are used off the production line, which often results in an inaccurate representation of the process because the dynamics are lost due to the time required to perform the analysis. Consequently, rapid, and non-destructive alternative methods are needed. In this paper, the traditional fat quality assessment techniques are discussed with emphasis on spectroscopic techniques as an alternative. Potential spectroscopic techniques include infrared spectroscopy, nuclear magnetic resonance and Raman spectroscopy. Hyperspectral imaging as an emerging advanced spectroscopy-based technology is introduced and discussed for the recent development of assessment for fat quality attributes. All techniques are described in terms of their operating principles and the research advances involving their application for pork fat quality parameters. Future trends for the non-destructive spectroscopic techniques are also discussed.
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Affiliation(s)
- Christopher T Kucha
- Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada.
| | - Li Liu
- Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada.
| | - Michael O Ngadi
- Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada.
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16
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Tao F, Ngadi M. Recent advances in rapid and nondestructive determination of fat content and fatty acids composition of muscle foods. Crit Rev Food Sci Nutr 2017; 58:1565-1593. [PMID: 28118034 DOI: 10.1080/10408398.2016.1261332] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Conventional methods for determining fat content and fatty acids (FAs) composition are generally based on the solvent extraction and gas chromatography techniques, respectively, which are time consuming, laborious, destructive to samples and require use of hazard solvents. These disadvantages make them impossible for large-scale detection or being applied to the production line of meat factories. In this context, the great necessity of developing rapid and nondestructive techniques for fat and FAs analyses has been highlighted. Measurement techniques based on near-infrared spectroscopy, Raman spectroscopy, nuclear magnetic resonance and hyperspectral imaging have provided interesting and promising results for fat and FAs prediction in varieties of foods. Thus, the goal of this article is to give an overview of the current research progress in application of the four important techniques for fat and FAs analyses of muscle foods, which consist of pork, beef, lamb, chicken meat, fish and fish oil. The measurement techniques are described in terms of their working principles, features, and application advantages. Research advances for these techniques for specific food are summarized in detail and the factors influencing their modeling results are discussed. Perspectives on the current situation, future trends and challenges associated with the measurement techniques are also discussed.
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Affiliation(s)
- Feifei Tao
- a Department of Bioresource Engineering , McGill University , Ste-Anne-de-Bellevue , Quebec , Canada
| | - Michael Ngadi
- a Department of Bioresource Engineering , McGill University , Ste-Anne-de-Bellevue , Quebec , Canada
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17
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Prieto N, Pawluczyk O, Dugan MER, Aalhus JL. A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products. APPLIED SPECTROSCOPY 2017; 71:1403-1426. [PMID: 28534672 DOI: 10.1177/0003702817709299] [Citation(s) in RCA: 105] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Consumer demand for quality and healthfulness has led to a higher need for quality assurance in meat production. This requirement has increased interest in near-infrared (NIR) spectroscopy due to the ability for rapid, environmentally friendly, and noninvasive prediction of meat quality or authentication of added-value meat products. This review includes the principles of NIR spectroscopy, pre-processing methods, and multivariate analyses used for quantitative and qualitative purposes in the meat sector. Recent advances in portable NIR spectrometers that enable new online applications in the meat industry are shown and their performance evaluated. Discrepancies between published studies and potential sources of variability are discussed, and further research is encouraged to face the challenges of using NIRS technology in commercial applications, so that its full potential can be achieved.
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Affiliation(s)
- Nuria Prieto
- 1 Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, AB, Canada
| | | | | | - Jennifer Lynn Aalhus
- 1 Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, AB, Canada
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18
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Rathore AS, Kapoor G. Implementation of quality by design toward processing of food products. Prep Biochem Biotechnol 2017; 47:435-440. [PMID: 28402220 DOI: 10.1080/10826068.2017.1315601] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Quality by design (QbD) is a systematic approach that begins with predefined objectives and emphasizes product and process understanding and process control. It is an approach based on principles of sound science and quality risk management. As the food processing industry continues to embrace the idea of in-line, online, and/or at-line sensors and real-time characterization for process monitoring and control, the existing gaps with regard to our ability to monitor multiple parameters/variables associated with the manufacturing process will be alleviated over time. Investments made for development of tools and approaches that facilitate high-throughput analytical and process development, process analytical technology, design of experiments, risk analysis, knowledge management, and enhancement of process/product understanding would pave way for operational and economic benefits later in the commercialization process and across other product pipelines. This article aims to achieve two major objectives. First, to review the progress that has been made in the recent years on the topic of QbD implementation in processing of food products and second, present a case study that illustrates benefits of such QbD implementation.
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Affiliation(s)
- Anurag S Rathore
- a Department of Chemical Engineering , Indian Institute of Technology , New Delhi , India
| | - Gautam Kapoor
- a Department of Chemical Engineering , Indian Institute of Technology , New Delhi , India
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19
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Rapid Prediction of Moisture Content in Intact Green Coffee Beans Using Near Infrared Spectroscopy. Foods 2017; 6:foods6050038. [PMID: 28534842 PMCID: PMC5447914 DOI: 10.3390/foods6050038] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2017] [Revised: 05/04/2017] [Accepted: 05/17/2017] [Indexed: 12/04/2022] Open
Abstract
Moisture content (MC) is one of the most important quality parameters of green coffee beans. Therefore, its fast and reliable measurement is necessary. This study evaluated the feasibility of near infrared (NIR) spectroscopy and chemometrics for rapid and non-destructive prediction of MC in intact green coffee beans of both Coffea arabica (Arabica) and Coffea canephora (Robusta) species. Diffuse reflectance (log 1/R) spectra of intact beans were acquired using a bench top Fourier transform NIR instrument. MC was determined gravimetrically according to The International Organization for Standardization (ISO) 6673. Samples were split into subsets for calibration (n = 64) and independent validation (n = 44). A three-component partial least squares regression (PLSR) model using raw NIR spectra yielded a root mean square error of prediction (RMSEP) of 0.80% MC; a four component PLSR model using scatter corrected spectra yielded a RMSEP of 0.57% MC. A simplified PLS model using seven selected wavelengths (1155, 1212, 1340, 1409, 1724, 1908, and 2249 nm) yielded a similar accuracy (RMSEP: 0.77% MC) which opens the possibility of creating cheaper NIR instruments. In conclusion, NIR diffuse reflectance spectroscopy appears to be suitable for rapid and reliable MC prediction in intact green coffee; no separate model for Arabica and Robusta species is needed.
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20
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Ringsted T, Dupont S, Ramsay J, Jespersen BM, Sørensen KM, Keiding SR, Engelsen SB. Near-Infrared Spectroscopy Using a Supercontinuum Laser: Application to Long Wavelength Transmission Spectra of Barley Endosperm and Oil. APPLIED SPECTROSCOPY 2016; 70:1176-1185. [PMID: 27340221 DOI: 10.1177/0003702816652361] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2015] [Accepted: 11/26/2015] [Indexed: 06/06/2023]
Abstract
The supercontinuum laser is a new type of light source, which combines the collimation and intensity of a laser with the broad spectral region of a lamp. Using such a source therefore makes it possible to focus the light onto small sample areas without losing intensity and thus facilitate either rapid or high-intensity measurements. Single seed transmission analysis in the long wavelength (LW) near-infrared (NIR) region is one area that might benefit from a brighter light source such as the supercontinuum laser. This study is aimed at building an experimental spectrometer consisting of a supercontinuum laser source and a dispersive monochromator in order to investigate its capability to measure the barley endosperm using transmission experiments in the LW NIR region. So far, barley and wheat seeds have only been studied using NIR transmission in the short wavelength region up to 1100 nm. However, the region in the range of 2260-2380 nm has previously shown to be particularly useful in differentiating barley phenotypes using NIR spectroscopy in reflectance mode. In the present study, 350 seeds (consisting of 70 seeds from each of five barley genotypes) in 1 mm slices were measured by NIR transmission in the range of 2235-2381 nm and oils from the same five barley genotypes were measured in a cuvette with a 1 mm path length in the range of 2003-2497 nm. The spectra of the barley seeds could be classified according to genotypes by principal component analysis; and spectral covariances with reference analysis of moisture, β-glucan, starch, protein and lipid were established. The spectral variations of the barley oils were compared to the fatty acid compositions as measured using gas chromotography-mass spectrometry (GC-MS).
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Affiliation(s)
- Tine Ringsted
- Spectroscopy & Chemometrics, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
| | - Sune Dupont
- Department of Chemistry, Aarhus University, Aarhus, Denmark
| | - Jacob Ramsay
- Department of Chemistry, Aarhus University, Aarhus, Denmark
| | - Birthe Møller Jespersen
- Spectroscopy & Chemometrics, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
| | - Klavs Martin Sørensen
- Spectroscopy & Chemometrics, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
| | | | - Søren Balling Engelsen
- Spectroscopy & Chemometrics, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
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21
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Implementation of Quality by Design for processing of food products and biotherapeutics. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.05.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Mörlein D, Trautmann J, Gertheiss J, Meier-Dinkel L, Fischer J, Eynck HJ, Heres L, Looft C, Tholen E. Interaction of Skatole and Androstenone in the Olfactory Perception of Boar Taint. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4556-4565. [PMID: 27180946 DOI: 10.1021/acs.jafc.6b00355] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This study analyzed odor-odor interactions of two malodorous volatile substances, androstenone and skatole, that may accumulate in fat and meat of uncastrated male (boar) pigs. Therefore, fat samples were collected from 1000+ entire male pig carcasses for sensory evaluation and quantification of boar taint compounds using gas chromatography-mass spectrometry (GC-MS). Each sample was sniffed by 10 trained assessors, resulting in 11 000+ individual ratings, which were subjected to statistical analysis. Pearson correlations of chemical traits and sensory traits (panel average) were higher for skatole [r(1029) = 0.59; p < 0.001] than for androstenone [r(1029) = 0.44; p < 0.001]. Linear terms of androstenone and skatole as well as their interaction significantly (p < 0.05) contributed to perception of deviant smell (R(2) = 0.43). Standardized regression coefficients illustrate the higher importance of skatole (β = 0.68) than androstenone (β = 0.39). Interindividual differences in the responses of assessors to androstenone and skatole are confirmed. A new curved approach is suggested because it better accounts for the interaction of androstenone and skatole than the "safe box" approach. On the basis of these data, sorting strategies using instrumental measurements are discussed. An automated detection based on only skatole measurements is recommended because its performance is only slightly inferior to a sorting based on both androstenone and skatole. Sorting thresholds need to be calibrated against consumer acceptance though.
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Affiliation(s)
- Daniel Mörlein
- Department of Animal Sciences, University of Goettingen , Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany
| | - Johanna Trautmann
- Department of Animal Sciences, University of Goettingen , Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany
| | - Jan Gertheiss
- Department of Animal Sciences, University of Goettingen , Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany
| | - Lisa Meier-Dinkel
- Department of Animal Sciences, University of Goettingen , Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany
| | - Jochen Fischer
- ELFI Analytik GbR , Massenhausener Straße 18a, 85375 Neufahrn, Germany
| | - Hans-Jörg Eynck
- Tönnies Lebensmittel GmbH & Co. KG , In der Mark 2, 33378 Rheda-Wiedenbrück, Germany
| | - Lourens Heres
- Vion Food Group , Boseind 10, 5280 AA Boxtel, Netherlands
| | - Christian Looft
- Institute of Animal Science, University of Bonn , D-53115 Bonn, Germany
| | - Ernst Tholen
- Institute of Animal Science, University of Bonn , D-53115 Bonn, Germany
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23
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Foca G, Ferrari C, Ulrici A, Ielo MC, Minelli G, Lo Fiego DP. Iodine Value and Fatty Acids Determination on Pig Fat Samples by FT-NIR Spectroscopy: Benefits of Variable Selection in the Perspective of Industrial Applications. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0478-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Rinnan Å, Engelsen SB. The Shining Future of near Infrared Spectroscopy in Plant Phenomics, Crop Sorting and Biofuel Production. ACTA ACUST UNITED AC 2016. [DOI: 10.1255/nirn.1578] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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25
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Berhe DT, Eskildsen CE, Lametsch R, Hviid MS, van den Berg F, Engelsen SB. Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: Understanding the cage of covariance between highly correlated fat parameters. Meat Sci 2015; 111:18-26. [PMID: 26331962 DOI: 10.1016/j.meatsci.2015.08.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Revised: 08/11/2015] [Accepted: 08/12/2015] [Indexed: 11/26/2022]
Abstract
This study investigates how Partial Least Squares regression models for predicting individual fatty acids (FAs) and total FA parameters depend on Raman spectral variation associated with the iodine value in pork backfat. The backfat was sampled from pigs, which were fed with different dietary fat sources and levels. Good correlations between the Raman spectra and the total FA composition parameters and most individual FAs were obtained (R(CV)(2)=0.78-0.90). However, the predictions of the individual FAs are indirect and to a high degree depend on co-variance with the total FA parameters. A new procedure was demonstrated for identifying and characterizing such indirect or non-targeted calibrations. This information is very useful when Raman spectroscopy or other vibrational spectroscopic techniques are used to predict non-targeted quality parameters such as individual FAs as they may lead to inaccurate predictions of future sample if the underlying covariance structure is changed e.g. by new dietary regimes or genotypes.
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Affiliation(s)
- Daniel T Berhe
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Carl Emil Eskildsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Marchen S Hviid
- Danish Meat Research Institute, Teknologisk Institut, Gregersensvej 9, DK-2630 Taastrup, Denmark
| | - Frans van den Berg
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Søren B Engelsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
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26
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Sørensen KM, Westley C, Goodacre R, Engelsen SB. Simultaneous quantification of the boar-taint compounds skatole and androstenone by surface-enhanced Raman scattering (SERS) and multivariate data analysis. Anal Bioanal Chem 2015; 407:7787-95. [DOI: 10.1007/s00216-015-8945-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Revised: 07/14/2015] [Accepted: 07/28/2015] [Indexed: 10/23/2022]
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27
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Sørensen KM, Engelsen SB. Measurement of boar taint in porcine fat using a high-throughput gas chromatography-mass spectrometry protocol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9420-9427. [PMID: 25230360 DOI: 10.1021/jf5022785] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
This work outlines an optimized gas chromatrography-mass spectrometry (GC-MS) based protocol for screening of the presence of the three boar-taint-producing compounds indole, skatole (3-methylindole), and androstenone (5α-androst-16-en-3-one) in porcine fat. The study shows that an accuracy suitable for sample screening can be achieved even when speed and ease of sample handling is prioritized and without the use of internal standards. The method provides levels of detection of 82 ng/g for indole, 97 ng/g for skatole, and 623 ng/g for androstenone (in a 2 g natural backfat matrix). A least-squares approach of predicting the sample analyte mass from instrument response is shown to have prediction errors (root-mean-square error) of 96 ng/g for indole, 94 ng/g for skatole, and 331.3 ng/g for androstenone. The method is intended for discrimination of samples in risk groups, and a scheme is proposed to turn the GC-MS response of the boar-taint analytes into risk classes.
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Affiliation(s)
- Klavs M Sørensen
- Faculty of Science, Department of Food Science, Spectroscopy & Chemometrics, University of Copenhagen , Rolighedsvej 26, DK-1858 Frederiksberg C, Denmark
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28
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