Identification of individual goat animals by means of near infrared spectroscopy and chemometrics analysis of commercial meat cuts

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F24%3A10005884" target="_blank" >RIV/00027014:_____/24:10005884 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41210/24:96328

Result on the web

<a href="https://vuzv.cz/_privat/24020.pdf" target="_blank" >https://vuzv.cz/_privat/24020.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s13197-023-05890-1" target="_blank" >10.1007/s13197-023-05890-1</a>

Result language

angličtina

Original language name

Identification of individual goat animals by means of near infrared spectroscopy and chemometrics analysis of commercial meat cuts

Original language description

Although the identification of animal species and muscles have been reported previously, no studies have been found on the use of NIR spectroscopy to identify individual animals from the analysis of commercial meat cuts. The aim of this study was to evaluate the use of a portable near infrared (NIR) instrument combined with classical chemometrics methods [principal component analysis (PCA) and partial least squares discriminant analysis PLS-DA)] to identify the origin of individual goat animals using the spectral signature of their commercial cut. Samples were collected from several carcasses (6 commercial cuts x 24 animals) sourced from a commercial abattoir in Queensland (Australia). The NIR spectra of the samples were collected using a portable NIR instrument in the wavelength range between 950 and 1600 nm. Overall, the PLS-DA models correctly classify 82% and 79% of the individual goat samples using either the goat rack or loin cut samples, respectively. The study demonstrated that NIR spectroscopy was able to identify individual goat animals based on the spectra properties of some of the commercial cut samples analysed (e.g. loin and rack). These results showed the potential of this technique to identify individual animals as an alternative to other laboratory methods and techniques commonly used in meat traceability.

Czech name

—

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

2024

Confidentiality

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

Name of the periodical

Journal of Food Science and Technology-Mysore

ISSN

0022-1155

e-ISSN

—

Volume of the periodical

61

Issue of the periodical within the volume

5

Country of publishing house

IN - INDIA

Number of pages

8

Pages from-to

950-957

UT code for WoS article

001099620400001

EID of the result in the Scopus database

2-s2.0-85176546488