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dc.contributor.authorZhao, Ming*
dc.contributor.authorDowney, Gerard*
dc.contributor.authorO'Donnell, Colm P.*
dc.date.accessioned2013-10-31T11:50:49Z
dc.date.available2013-10-31T11:50:49Z
dc.date.issued17/10/2013
dc.identifier.citationMing 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.2013.10.015en_GB
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/11019/444
dc.descriptionpeer-revieweden_GB
dc.description.abstractA 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.en_GB
dc.language.isoenen_GB
dc.publisherElsevieren_GB
dc.relation.ispartofseriesMeat Science;
dc.subjectBeefburgeren_GB
dc.subjectAuthenticityen_GB
dc.subjectAdulterationen_GB
dc.subjectOffalen_GB
dc.subjectClass-modellingen_GB
dc.subjectDiscrimationen_GB
dc.titleDetection of adulteration in fresh and frozen beefburger products by beef offal using mid-infrared ATR spectroscopy and multivariate data analysisen_GB
dc.typeArticleen_GB
dc.identifier.rmis4074
dc.identifier.doihttp://dx.doi.org/10.1016/j.meatsci.2013.10.015
dc.contributor.sponsorTeagasc Walsh Fellowship Programme
dc.contributor.sponsorFood Safety Authority of Ireland
refterms.dateFOA2018-01-12T07:51:45Z


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