Authentication of Freshvs. Frozen-then-thawed Beef by Near Infrared Reflectance Spectroscopy of Dried Drip Juice

Robust linear and non-linear models of NIR spectroscopy for detection and quantification of adulterants in fresh and frozen-thawed minced beef

“…This could be attributed to the radical changes occurred in the mince during freezing-thawing process. During freezing and thawing processes of meat, ice crystal growth causes biochemical and physical changes leading to the disruption of cellular organelles and discharge of their contents (Downey & Beauchêne, 1997a). Besides inducing different physical alterations that resulted in colour alteration due to changes in the hemoglobin environment (Deman, 1999), freezing process also altered the capacity to bind water and the water distribution (Ballin, 2010;Ballin & Lametsch, 2008).…”

“…Adulteration of minced Meat Science 93 (2013) [292][293][294][295][296][297][298][299][300][301][302] meat has been noticed and reported in various occasions especially in developing countries where the regulatory legislations are not effectively implemented. This type of problem is widespread throughout the food processing industry and affects both the processor and consumer alike (Downey & Beauchêne, 1997a;Rannou & Downey, 1997). In recent years, interest in meat authenticity has increased although this issue in the form of adulteration and improper description have been around for a long time and probably for as long as food has been offered for sale (Hargin, 1996;Woodcock, Fagan, O'Donnell, & Downey, 2008).…”

“…In food authentication field, spectroscopy in the near and mid infrared (NIR and MIR) regions has been applied successfully in detection and quantification of the adulteration of minced meat with horse meat, beef fat trimmings, and textured soy protein (Meza-Márquez et al, 2010), detecting frozen-thawed meat (Ballin & Lametsch, 2008;Downey & Beauchêne, 1997a;Thyholt & Isaksson, 1997), identifying the freshness of ground pork (Chou, Chyr, Chen, & Shaw, 2010), detecting some adulterants (heart, tripe, kidney and liver) in minced beef (Al-Jowder et al, 1999, quantifying lamb content in raw minced beef (McElhinney et al, 1999), detection of pork in beef meatball (Rohman et al, 2011) and others (Ballin, 2010;Prieto, Roehe, Lavín, Batten, & Andrés, 2009).…”

Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniques

“…16,17 Past applications include establishing the authenticity of foods such as vegetable oils, 18 olive oil, [19][20][21][22] coffee, 23 honey, 24,25 raspberry purées, 26 orange juice 27 and meat. [28][29][30] Attempts were also made to determine the presence and quantity of sugars in aqueous mixtures 31 and in plant cell culture media 32 using Fourier transform infrared attenuated total reflectance (FTIR-ATR). Infrared spectroscopic methods are simple, costeffective, rapid and non-destructive and could serve as a potential tool for detecting economic adulteration or for routine analysis if proper calibration and validation procedures with data acquisition protocols are established.…”

Double freezing of saithe fillets. Influence on sensory and physical attributes

“…Recently, papers were published dealing with the possibility to discriminate double from single frozen fillets using NMR spectroscopy applied to drip juice [15,16] as well as by observing the degree of gaping after the unprepared frozen product has been vacuum-freeze-dried [17,18]. However, even these methods could not guarantee a differentiation between single and double frozen fillets in all cases.…”