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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41210/23:96320

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

—

Svazek periodika

12

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

8

Strana od-do

"Neuveden"

Kód UT WoS článku

000908741800001

EID výsledku v databázi Scopus

2-s2.0-85145905547