A soft discriminant model based on mid-infrared spectra of bovine meat purges to detect economic motivated adulteration by the addition of non-meat ingredients

Nunes, Karen M.; Andrade, Marcus Vinícius O.; Almeida, Mariana Ramos; Sena, Marcelo M.

doi:10.1007/s12161-020-01795-3

Cited by 17 publications

(12 citation statements)

References 37 publications

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“…Nunes et al . (2020) also used FTIR‐ATR methods on bovine meat exudate to identify adulterants. The absorbance data observed from the current study showed the spectra for the meat exudate almost identical in peaks for the tumbled and non‐tumbled control samples (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Any potential leakage of microplastic materials from the meat‐packaging interface upon tumbling was determined using a vibrational spectroscopic detection method (Nunes et al ., 2020). Meat exudates (five exudate samples per treatment) were collected and measured using Fourier transform infrared (FTIR) spectroscopy (Thermo Nicolet Nexus FTIR, Thermo Fisher).…”

Section: Methodsmentioning

confidence: 99%

“…The FTIR method is an effective and widely used tool for detecting microplastics and identifying unknown chemical materials/contaminants in food. Nunes et al (2020) also used FTIR-ATR methods on bovine meat exudate to identify adulterants. The absorbance data observed from the current study showed the spectra for the meat exudate almost identical in peaks for the tumbled and non-tumbled control samples (Fig.…”

Section: Plasticizer Detectionmentioning

confidence: 99%

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Application of fresh beef tumbling to enhance tenderness and proteolysis of cull cow beef loins (M. longissimus lumborum)

Nondorf

Romanyk

Lemenager

et al. 2022

Int J of Food Sci Tech

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This study investigated the effect of fresh beef tumbling and postmortem ageing on the quality and proteolysis of loins from cull cows. Loins (M. longissimus lumborum) from twelve carcasses (Holstein breed, fat utility, >30 months) were obtained at 5d postmortem, sectioned, and assigned to three treatments (NT, T: tumbled, and TS: tumbled with spike mat). The beef sections were cut into halves and assigned to ageing treatments (0d or 14d). No significant tumbling impacts were found on instrumental tenderness, proteolysis (desmin and troponin-T degradation and myofibrillar fragmentation) of cull cow beef loins. Tumbling did not affect the initial purge, drip or thaw loss of beef samples (P > 0.05), while TS induced higher moisture losses compared with NT (P < 0.05). Significant interactions between tumbling and ageing treatments were found, where consumer panel determined higher tenderness liking and overall liking of tumbled beef loins (T and TS) compared to NT without further ageing. However, after additional 2 weeks of ageing, no differences between treatments were observed in those sensory attributes (P > 0.05). These results indicate that fresh beef tumbling could be an effective, simple and natural method to improve tenderness of cull cow beef loins.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Plasticizer Detectionmentioning

confidence: 99%

See 1 more Smart Citation

Application of fresh beef tumbling to enhance tenderness and proteolysis of cull cow beef loins (M. longissimus lumborum)

Nondorf

Romanyk

Lemenager

et al. 2022

Int J of Food Sci Tech

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“…Absorbance at 2918.37, 2855.62 and 2364.81 wavenumbers may be due to –CH 2 asymmetric and symmetric stretching vibrations of lipid in crude polypeptides [ 34 ]. The rest of the peaks at 1522.62, 1459.88, 1051.33, 783.62, 699.28, 501.66 and 419.69 cm −1 were caused by CH 2 scissoring, CH 3 bending, and C–O stretching vibration, respectively [ 36 , 37 , 38 , 39 ]. Therefore, it can be speculated that the crude peptide was a mixture of mainly polypeptides and small amounts of lipids and other carbohydrates.…”

Section: Resultsmentioning

confidence: 99%

Inhibitory Effect of Polypeptides Produced by Brevibacillus brevis on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea

Zhao

Zhang

Lou

et al. 2022

Foods

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Contamination by ochratoxigenic fungi and its prevention during the pile-fermentation of post-fermented tea have always been a concern. The present study aimed to elucidate the anti-fungal effect and mechanism of polypeptides produced by B. brevis DTM05 (isolated from post-fermented tea) on ochratoxigenic fungi, and to to evaluate their use in the pile-fermentation process of post-fermented tea. The results showed that polypeptides (produced by B. brevis DTM05) with a strong antifungal effect against A. carbonarius H9 mainly had a molecular weight between 3 and 5 kDa. The Fourier-transform infrared spectra of this polypeptide extract showed that it was a mixture consisting mainly of polypeptides and small amounts of lipids and other carbohydrates. The polypeptide extracts significantly inhibited the growth of A. carbonarius H9, and its minimum inhibitory concentration (MIC) was 1.6 mg/L, which significantly reduced the survival rate of spores. The polypeptides also effectively controlled the occurrence and ochratoxin A (OTA) production of A. carbonarius H9 on the tea matrix. The lowest concentration of polypeptides that significantly inhibited the growth of A. carbonarius H9 on the tea matrix was 3.2 mg/L. The enhancement of the fluorescence staining signal in the mycelium and conidiospore showed that the polypeptides with a concentration of more than 1.6 mg/L increased the permeability of the mycelium membrane and conidial membrane of A. carbonarius H9. The significant increase in the extracellular conductivity of mycelia suggested the outward leakage of intracellular active substances, and also further indicated an increase in cell membrane permeability. Polypeptides with a concentration of 6.4 mg/L significantly down-regulated the expression level of the polyketide synthase gene related to OTA production (acpks) in A. carbonarius H9, which may be the fundamental reason why polypeptides affect OTA production. In conclusion, reasonable use of the polypeptides produced by B. brevis can destroy the structural integrity of the cell membrane, make the intracellular active substances leak outward, accelerate the death of fungal cells and down-regulate the expression level of the polyketide synthase gene in A. carbonarius; thus, they can effectively control the contamination of ochratoxigenic fungi and OTA production during the pile-fermentation of the post-fermented tea.

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“…Note that meat detection under the effect of food additives has been reported. Nunes et al [ 23 ] detected adulterated beef with multiple water-retaining agents based on mid-infrared spectroscopy and successfully distinguished adulterated beef. However, the detection of mutton adulteration under the effect of mutton flavour essence by hyperspectral means has not been reported.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Mutton Adulteration under the Effect of Mutton Flavour Essence Using Hyperspectral Imaging Combined with Machine Learning and Sparrow Search Algorithm

Fan

Zhu

et al. 2022

Foods

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The evaluation of mutton adulteration faces new challenges because of mutton flavour essence, which achieves a similar flavour between the adulterant and mutton. Hence, methods for classifying and quantifying the adulterated mutton under the effect of mutton flavour essence, based on near-infrared hyperspectral imaging (NIR-HSI, 1000–2500 nm) combined with machine learning (ML) and sparrow search algorithm (SSA), were proposed in this study. After spectral preprocessing via first derivative combined with multiple scattering correction (1D + MSC), classification and quantification models were established using back propagation neural network (BP), extreme learning machine (ELM) and support vector machine/regression (SVM/SVR). SSA was further used to explore the global optimal parameters of these models. Results showed that the performance of models improves after optimisation via the SSA. SSA-SVM achieved the optimal discrimination result, with an accuracy of 99.79% in the prediction set; SSA-SVR achieved the optimal prediction result, with an RP2 of 0.9304 and an RMSEP of 0.0458 g·g−1. Hence, NIR-HSI combined with ML and SSA is feasible for classification and quantification of mutton adulteration under the effect of mutton flavour essence. This study can provide a theoretical and practical reference for the evaluation and supervision of food quality under complex conditions.

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A soft discriminant model based on mid-infrared spectra of bovine meat purges to detect economic motivated adulteration by the addition of non-meat ingredients

Cited by 17 publications

References 37 publications

Application of fresh beef tumbling to enhance tenderness and proteolysis of cull cow beef loins (M. longissimus lumborum)

Application of fresh beef tumbling to enhance tenderness and proteolysis of cull cow beef loins (M. longissimus lumborum)

Inhibitory Effect of Polypeptides Produced by Brevibacillus brevis on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea

Evaluation of Mutton Adulteration under the Effect of Mutton Flavour Essence Using Hyperspectral Imaging Combined with Machine Learning and Sparrow Search Algorithm

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