A Review of near Infrared Spectroscopy in Muscle Food Analysis: 2005–2010

Abstract

all rights reserved Global demand for meat as a dietary component continues to grow, resulting in concomitant increases in livestock production. 1 In 2005, approximately 254 million tonnes of meat (mainly cattle, sheep, goat, pigs and poultry) were produced globally while 140 million tonnes of fish and aquaculture outputs were produced in 2007, up from a value of 137 million tonnes in 2006. 2,3 Meat and fish, in whatever form they are consumed, are important foodstuffs and generally considered as luxury and nutritious products. 4 Whether for pleasure or health benefits, or both, muscle food consumption (meat and fish) is a cornerstone of the diet of most consumers in the developed world whereas meeting market demand and generating profit is the goal of suppliers: producers, processors, distributors and retailers. even though forecasts of growth in the production and consumption of muscle foods suggest only slight increases (less than 1% by volume 5 ) in the near future, development and implementation of quality assurance measures by the food processing industry are more necessary than ever. 5 Because of the well-described difficulties in making a confident selection of high quality muscle foods at point of purchase, consumers are reported to be willing to pay more for meat claiming to be of premium quality either on the Muscle foods (meat and fish) are very important from the perspective of human nutrition and economic activity, both nationally and internationally. At a research and development level, major efforts continue to be focussed on improving the quantity and quality of raw and processed muscle food types available on the market and also to monitor their compliance with compositional, safety and, increasingly, provenance issues. Publications dealing with the development of near infrared (NIR) applications for the analysis of muscle foods (meat and fish) over the period 2005-2010 have been assembled and reviewed. Well-described advantages of NIR spectroscopy suit the food processing industry in terms of operating speed and possible implementation of in-line, on-line or at-line process monitoring;it also has the ability to meet consumer expectations in terms of product quality and safety assurance. These advantages allow food processors to easily monitor and manipulate processing conditions to avoid the production and release of defective products, thereby guaranteeing product quality and enhancing the possibility of repeat purchasing by customers. For public regulatory organisations which have responsibilities to both food producers and consumers, NIR technology may be able to contribute efficiently to these aims.Interrogation of NIR datasets by increasingly powerful and sophisticated chemometric techniques continues to improve calibration robustness and accuracy while the appearance of extensive suites of algorithms in commercially-available software packages helps in their deployment. The aim of this review is to provide an update on work in these areas which has been published in the period from 2005 t...

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“…NIRS technology is currently a highly versatile tool used in diverse fields including the food industry and particularly in animal science to predict the chemical and physical composition of meat of different species (Weeranantanaphan et al, 2011). Due to this high versatility, the technology is being used for large-scale meat quality evaluation to predict chemical composition (Prieto et al, 2009 and chicken) and authenticate different homogenized meat muscle species (Damez and Clerjon, 2013).…”

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