Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approaches

Barragán, Wilson; Aalhus, J. L.; Penner, G. B.; Dugan, M. E. R.; Juárez, M.; López-Campos, Ó.; Vahmani, Payam; Segura, José L.; Angulo, Joaquín; Prieto, Nuria

doi:10.1016/j.meatsci.2020.108342

Cited by 17 publications

(6 citation statements)

References 39 publications

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“…This hypothesis was supported by the improvement in the accuracy of discrimination of G0 from G0AL and AL when the latter two groups were considered as one group. This outcome agrees with [ 8 ], who reported that the removal of the blended grain-fed category from the analyses of barley- and corn-fed beef, increased the percentage of correctly classified subcutaneous fat samples. The fact that the CDA model using the L*, a*, b* data identified the a* value as the main discriminating variable indicates that there is little additional value in this approach beyond the univariate analysis.…”

Section: Discussionsupporting

confidence: 92%

“…Prieto et al [ 7 ] concluded that the visible part of the visible–NIRS spectrum (350–750 nm) was unsuccessful in discriminating between dark and normal beef muscle, but no data were provided. More recently, Barragan et al [ 8 ] reported 70% and 66% correct classification of muscle from cattle finished on a barley- or corn-based ration, respectively, using the visible part of the visible–NIRS spectrum. Accordingly, our second objective was to determine the potential of both the colour parameters and the reflectance spectrum of muscle to discriminate between beef from bulls that grazed grass only or concentrates before slaughter.…”

Section: Introductionmentioning

confidence: 99%

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Does Finishing at Pasture Influence the Colour of Muscle from Suckler Bulls and Can Colour Be Used to Authenticate Their Pre-Slaughter Diet?

Moloney

O’Riordan

McGee

et al. 2022

Foods

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The primary objective of this study was to compare the colour of muscle from bulls finished at pasture or indoors on a high concentrate diet. The ancillary objectives were to identify possible explanations for any differences in the colour observed and the potential of muscle colour to discriminate between bull beef from different production systems. Growth, longissimus muscle colour, fibre type composition and metabolic profile were measured in late-maturing breed sired suckler bulls slaughtered at 19 months of age after 199 days at pasture (G0), 100 days indoors after 98 days at pasture (G0AL) and indoors for 199 days (AL). When compared to bulls finished indoors and offered a high concentrate ration, the carcass weight of G0 bulls was lower, their carcasses were leaner, and their longissimus muscle was similar in lightness but less red and had a lower glycolytic metabolism. The temperature at which the longissimus muscle reached pH 6.0 was lower (19.7 °C) for G0 than for G0AL (29.9 °C) and AL (31.6 °C), which did not differ. Co-variate adjustment for this variable removed the differences in redness. Adjusting the chill settings appears to be a practical strategy for abattoirs to minimise early post-mortem differences in muscle colour between lighter grass-fed and heavier concentrate-fed carcasses. The preliminary results demonstrate the potential of both L*, a*, b* values and the visible reflectance spectra of muscle to discriminate between grass- finished and concentrate-finished bull beef, but further refinement and validation of the models is required.

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Does Finishing at Pasture Influence the Colour of Muscle from Suckler Bulls and Can Colour Be Used to Authenticate Their Pre-Slaughter Diet?

Moloney

O’Riordan

McGee

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…In terms of applications, NIR spectrometers can be divided into laboratory spectrometers, portable spectrometers and online spectrometers. In the past ten years, different types of NIR spectrometers have developed rapidly, such as visible/shortwave near-infrared spectrometers (Vis/SW-NIR) ( Barragan et al, 2021 ), miniaturized and handheld near-infrared spectrometers ( Mcgrath et al, 2020 ), near-infrared hyperspectral imaging (NIR-HSI), which integrates sample spectra and images ( Khamsopha et al, 2021 ).…”

Section: Principle Of Nir Spectroscopy and Chemometricsmentioning

confidence: 99%

Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review

Zhang

Liu

Shen

et al. 2022

Current Research in Food Science

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“…Revilla et al (2020) correctly classified 84% of dry-cured beef samples of a Protected Geographic Indication quality label and 100% of non-Protected Geographic Indication, using a benchtop NIR spectrometer and artificial neural network. Barragán et al (2021) correctly classified 75% to 100% of subcutaneous fat and intact meat samples from cattle fed barley or corn using a portable Vis-NIRS instrument and applying linear SVM. These authors confirmed the successful application of the SVM technique in studies with relatively small data sets while allowing an external validation.…”

Section: Near Infrared Spectroscopymentioning

confidence: 99%

Prediction of Carcass Composition and Meat and Fat Quality Using Sensing Technologies: A Review

Leighton

Marcoux

Wei

et al. 2022

Meat and Muscle Biology

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Consumer demand for high-quality healthy food is increasing,  thus meat processors require the means toassess these rapidly, accurately, and inexpensively. Traditional methods forquality assessments are time-consuming, expensive, invasive, and have potentialto negatively impact the environment. Consequently, emphasis has been put onfinding non-destructive, fast, and accurate technologies for productcomposition and quality evaluation. Research in this area is advancing rapidlythrough recent developments in the areas of portability, accuracy, and machinelearning. The present review, therefore, critically evaluates and summarizes developmentsof popular non-invasive technologies (i.e., from imaging to spectroscopicsensing technologies) for estimating beef, pork, and lamb composition andquality, which will hopefully assist in the implementation of thesetechnologies for rapid evaluation/real-timegrading of livestock products in the nearfuture.

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Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approaches

Cited by 17 publications

References 39 publications

Does Finishing at Pasture Influence the Colour of Muscle from Suckler Bulls and Can Colour Be Used to Authenticate Their Pre-Slaughter Diet?

Does Finishing at Pasture Influence the Colour of Muscle from Suckler Bulls and Can Colour Be Used to Authenticate Their Pre-Slaughter Diet?

Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review

Prediction of Carcass Composition and Meat and Fat Quality Using Sensing Technologies: A Review

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