Evaluating the Use of a Similarity Index (SI) Combined with near Infrared (NIR) Spectroscopy as Method in Meat Species Authenticity

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F23%3A10005656" target="_blank" >RIV/00027014:_____/23:10005656 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41210/23:96320

Result on the web

<a href="https://www.mdpi.com/2304-8158/12/1/182" target="_blank" >https://www.mdpi.com/2304-8158/12/1/182</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods12010182" target="_blank" >10.3390/foods12010182</a>

Result language

angličtina

Original language name

Evaluating the Use of a Similarity Index (SI) Combined with near Infrared (NIR) Spectroscopy as Method in Meat Species Authenticity

Original language description

A hand-held near infrared (NIR) spectrophotometer combined with a similarity index (SI) method was evaluated to identify meat samples sourced from exotic and traditional meat species. Fresh meat cuts of lamb (Ovis aries), emu (Dromaius novaehollandiae), camel (Camelus dromedarius), and beef (Bos taurus) sourced from a commercial abattoir were used and analyzed using a hand-held NIR spectrophotometer. The NIR spectra of the commercial and exotic meat samples were analyzed using principal component analysis (PCA), linear discriminant analysis (LDA), and a similarity index (SI). The overall accuracy of the LDA models was 87.8%. Generally, the results of this study indicated that SI combined with NIR spectroscopy can distinguish meat samples sourced from different animal species. In future, we can expect that methods such as SI will improve the implementation of NIR spectroscopy in the meat and food industries as this method can be rapid, handy, affordable, and easy to understand for users and customers.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

—

Volume of the periodical

12

Issue of the periodical within the volume

1

Country of publishing house

CH - SWITZERLAND

Number of pages

8

Pages from-to

"Neuveden"

UT code for WoS article

000908741800001

EID of the result in the Scopus database

2-s2.0-85145905547