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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/444

Title: Detection of adulteration in fresh and frozen beefburger products by beef offal using mid-infrared ATR spectroscopy and multivariate data analysis
Authors: Zhao, Ming
Downey, Gerard
O'Donnell, C.P.
Keywords: Beefburger
Authenticity
Adulteration
Offal
Class-modelling
Discrimation
Issue Date: 17-Oct-2013
Publisher: Elsevier
Citation: Ming Zhao, Gerard Downey, C.P. O’Donnell. Detection of adulteration in fresh and frozen beefburger products by beef offal using mid-infrared ATR spectroscopy and multivariate data analysis. Meat Science, Available online 17 October 2013, DOI: http://dx.doi.org/10.1016/j.meatsci.2013.10.015
Series/Report no.: Meat Science;
Abstract: A series of authentic and offal-adulterated beefburger samples was produced. Authentic product (36 samples) comprised either only lean meat and fat (higher quality beefburgers) or lean meat, fat, rusk and water (lower quality product). Offal adulterants comprised heart, liver, kidney and lung. Adulterated formulations (46 samples) were produced using a D-optimal experimental design. Fresh and frozen-then-thawed samples were modelled, separately and in combination, by a classification (partial least squares discriminant analysis) and class-modelling (soft independent modelling of class analogy) approach. With the former, 100% correct classification accuracies were obtained separately for fresh and frozen-then-thawed material. Separate class-models for fresh and frozen-then-thawed samples exhibited high sensitivities (0.94 to 1.0) but lower specificities (0.33 – 0.80 for fresh samples and 0.41 – 0.87 for frozen-then-thawed samples). When fresh and frozen-then-thawed samples were modelled together, sensitivity remained 1.0 but specificity ranged from 0.29 to 0.91. Results indicate a role for this technique in monitoring beefburger compliance to label.
Description: peer-reviewed
URI: http://hdl.handle.net/11019/444
http://dx.doi.org/10.1016/j.meatsci.2013.10.015
ISSN: 0309-1740
Appears in Collections:Food Chemistry & Technology

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