Differentiation of South African Game Meat Using Near-Infrared (NIR) Spectroscopy and Hierarchical Modelling.

chemometrics game meat hierarchical modelling meat fraud near-infrared spectroscopy partial least squares discriminant analysis (PLS-DA) spectral analysis

Journal

Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009

Informations de publication

Date de publication:
16 Apr 2020
Historique:
received: 17 03 2020
revised: 10 04 2020
accepted: 13 04 2020
entrez: 23 4 2020
pubmed: 23 4 2020
medline: 26 1 2021
Statut: epublish

Résumé

Near-infrared (NIR) spectroscopy, combined with multivariate data analysis techniques, was used to rapidly differentiate between South African game species, irrespective of the treatment (fresh or previously frozen) or the muscle type. These individual classes (fresh; previously frozen; muscle type) were also determined per species, using hierarchical modelling. Spectra were collected with a portable handheld spectrophotometer in the 908-1676-nm range. With partial least squares discriminant analysis models, we could differentiate between the species with accuracies ranging from 89.8%-93.2%. It was also possible to distinguish between fresh and previously frozen meat (90%-100% accuracy). In addition, it was possible to distinguish between ostrich muscles (100%), as well as the forequarters and hindquarters of the zebra (90.3%) and springbok (97.9%) muscles. The results confirm NIR spectroscopy's potential as a rapid and non-destructive method for species identification, fresh and previously frozen meat differentiation, and muscle type determination.

Identifiants

pubmed: 32316308
pii: molecules25081845
doi: 10.3390/molecules25081845
pmc: PMC7221759
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : South African Research Chairs Initiative (SARChI)
ID : 94031
Organisme : South African Department of Science and Technology
ID : 106172
Organisme : National Research Foundation (NRF)
ID : 84633

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Auteurs

Kiah Edwards (K)

Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.

Marena Manley (M)

Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.

Louwrens C Hoffman (LC)

Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, 39 Kessels Rd, Coopers Plains 4108, Australia.

Anel Beganovic (A)

Institute of Analytical Chemistry and Radiochemistry, CCB-Center of Chemistry and Biomedicine, Innrain 80/82, 6020 Innsbruck, Austria.

Christian G Kirchler (CG)

Institute of Analytical Chemistry and Radiochemistry, CCB-Center of Chemistry and Biomedicine, Innrain 80/82, 6020 Innsbruck, Austria.

Christian W Huck (CW)

Institute of Analytical Chemistry and Radiochemistry, CCB-Center of Chemistry and Biomedicine, Innrain 80/82, 6020 Innsbruck, Austria.

Paul J Williams (PJ)

Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.

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Classifications MeSH