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Utilization of microwave dielectric microscopy for assessing compositional and technological quality of beef patties
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2024-08-28
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Abstract
Monitoring the quality of value-added meat products is a challenging task to ensure
the desired nutrients and sensorial by consumers and promote traceability in the meat
industry. In this study, a microwave dielectric spectroscopy was feasibly investigates as an
offline sensing system for beef patties. The benchtop system that works in the transmission
mode (300 kHz to 3 GHz) comprised a parameters test set device coupled with a network
analyzer, and the studied model system was beef patties that was formulated through six
fat ratios (5-30%), two mincing levels (coarse, fine), and three muscles (round, brisket, and
chuck steak), which resulted in testing 360 samples. Critical quality attributes included
Water Holding Capacity (WHC), moisture, protein and fat contents. Predictive models
were developed using Partial Least Squares Regression (PLSR) and 4-fold cross validation
was utilized to conclude the optimal calibration models that was then applied on a separate
test set. Results obtained for the test set showed correlation coefficient(Root Mean Square
Error of Prediction) or r(RMSEP) values of 84.07%(3.15%) for moisture, 86.45%(3.87%)
for fat, 69.98%(1.82%) for protein, and 52.12%(11.68%) for WHC. This study presented
a feasible application of microwave dielectric technology as a rapid quality assurance
methodology for ensuring transparency and resilient traceability of processed meats.