Meat mixture detection in Iberian pork sausages

Ortiz-Somovilla, Víctor; España-España, F.; Sanz, Emiliano J. de Pedro; Gaitán-Jurado, A.J.

doi:10.1016/j.meatsci.2005.04.028

Cited by 23 publications

(15 citation statements)

References 10 publications

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“…Xu, Cai, Cui, Ye, and Yu (2012) have studied the use of the discriminant analysis to discriminate the pork in halal and non-halal Chinese ham sausages. Also, Ortiz-Somovilla, España-España, De PedroSanz, and Gaitán-Jurado (2005) used the discriminant analysis to differentiate Iberian pork meat from standard pork meat and to detect any mixture levels of them in fresh sausages. Thus, the discriminant function would be an important traceability tool.…”

Section: Discriminant Analysismentioning

confidence: 99%

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

et al. 2015

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The effect of three pork backfat levels (0% vs. 10% vs. 30%) on chemical composition, fatty acid profile and sensory properties on sheep and goat meat sausages was studied. All physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Sausages manufactured with 30% of pork backfat showed the lowest moisture and protein contents and the highest total fat content. The lower a w values in sausages manufactured with higher fat content while in pH happened the reverse situation. The addition of pork backfat modified the total fatty acid profile, prompting a significant drop in the relative percentages of C14:0, C16:0, C17:0, C17:1, C18:0 and TVA (trans-vaccenic acid), together with a marked increase in oleic and linoleic acids. Finally, in goat sausages, the fat content significantly affected sensory parameters: taste, texture and overall acceptability (P b 0.05). As expected, all physicochemical parameters were affected by the addition of pork backfat in both types of sausages.

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Section: Discriminant Analysismentioning

confidence: 99%

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

et al. 2015

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“…Novel methodologies are required for the traceability of meats, establishing their authenticity and detecting adulteration (Cozzolino and Murray, 2004;Ortiz-Somovilla et al, 2005;OrtizSomovilla et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Duroc and Iberian pork neural network classification by visible and near infrared reflectance spectroscopy

Moral

Guillén

Moral

et al. 2009

Journal of Food Engineering

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“…Several authors in the literature [20] agree in the need of developing new methodologies to trace the end product by identifying the presence and amount of different lowerpriced meats and food authenticity and the detection of adulteration [8,19].…”

Section: Introductionmentioning

confidence: 99%

Using near-infrared spectroscopy in the classification of white and iberian pork with neural networks

Guillén

Moral

Herrera

et al. 2010

Neural Comput & Applic

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The visible/near-infrared spectrum consists of overtones and combination bands of the fundamental molecular absorptions found in the visible and near-infrared region. The analysis of the spectrum might be difficult because overlapping vibrational bands may appear nonspecific and poorly resolved. Nevertheless, the information it could be retrieved from the analysis of the spectrum might be very useful for the food industry producers, consumers, and food distributors because the meat could be classified based on the spectrum in several aspects such as the quality, tenderness, and kind of meat. This paper applies Mutual Information theory and several classification models (Radial Basis Function Neural Networks and Support Vector Machines) in order to determine the breed of pork meat (Iberian or White) using only as input the infrared spectrum. First, the more relevant wavelengths from the spectrum will be chosen, then, those wavelengths will be the input data to design the classifiers. As the experiments will show, the proposed techniques, when applied with a correct design methodology are capable of obtaining quality results for this specific problem.

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Meat mixture detection in Iberian pork sausages

Cited by 23 publications

References 10 publications

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

Duroc and Iberian pork neural network classification by visible and near infrared reflectance spectroscopy

Using near-infrared spectroscopy in the classification of white and iberian pork with neural networks

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