Batch accuracy of on-line fat determination

Hansen, Per Waaben; Tholl, I.; Christensen, Christa Lykke; Jehg, H.-C.; Borg, Jens; Nielsen, Ole-Kenneth; Østergaard, B.; Nygaard, Jens Vinge; Andersen, O.

doi:10.1016/s0309-1740(02)00169-9

Cited by 24 publications

(10 citation statements)

References 12 publications

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“…The content of water, fat, and protein affects both the technological and processing quality of the meat, as well as the quality of the finished product. Knowledge of these components in the raw material is important to ensure reproducible production [1][2][3][4][5]. This also has legal significance, resulting from mandatory nutritional labeling in the European Union [6].…”

Section: Introductionmentioning

confidence: 99%

“…The search for new, non-invasive, quick, and low-cost methods for the analysis of the chemical composition of meat and other raw materials is the subject of many studies [10]. For example, there were some attempts to use near infra-red spectrometry (NIRS) [9,11], dual energy x-ray (DXR) [4,12,13], ultrasound [14,15], computed tomography (CT) [16], and 3D scanning [17,18] for this purpose. Among the methods for density determination, the hydrostatic method (using Archimedes' principle) is the simplest to use, and also the cheapest.…”

Section: Introductionmentioning

confidence: 99%

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Estimation of Chemical Composition of Pork Trimmings by Use of Density Measurement—Hydrostatic Method

et al. 2020

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This study aims to determine the possibility of using density measurements by using the hydrostatic method for the estimation of the chemical composition of pork. The research material included 75 pork samples obtained during industrial butchering and cutting. The density measurements were performed using the hydrostatic method based on Archimedes’ principle. The meat samples were minced, and the content of the basic chemical components in them was determined. The usefulness of density measurement using the hydrostatic method in chemical composition estimation was determined by analyzing the correlation for the entire population, and after grouping the samples with a low (<15%), medium (15–25%), and high (>25%) fat content. High (in absolute value) coefficients of correlation between the meat density and the content of water (0.96), protein (0.94), and fat (−0.96) were found based on the results obtained. In order to achieve higher accuracy of the estimation, the applied regression equations should be adjusted to the presumed fat content in the meat. The standard error of prediction (SEP) values ranged from 0.67% to 2.82%, which indicates that the calculated estimation accuracy may be sufficient for proper planning of the production. Higher SEP values were found in fat content estimation and the lowest ones were found in protein content estimation.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Estimation of Chemical Composition of Pork Trimmings by Use of Density Measurement—Hydrostatic Method

et al. 2020

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“…The experimental variation of X-ray attenuation between samples with the same salt content could be caused mainly by their variation in water content (different levels of dryness) which produces variations of samples density. In previous studies dealing with samples having variable thicknesses, other authors have highlighted the importance of this parameter (Brienne et al, 2001;Hansen et al, 2003). However, the thickness effect could be considered negligible in the formatted ham portions.…”

Section: Resultsmentioning

confidence: 99%

“…Other technologies based on X-ray absorptiometry and ultrasound (US) can be applied on-line and could be useful to predict the composition of entire pieces of ham. X-ray absorptiometry has previously been used to determine carcass and raw meat composition (Brienne et al, 2001;Hansen et al, 2003). US has also previously been used to determine the composition of meat-based products (Simal et al, 2003) and characterize the texture and sensory traits of subcutaneous fat from dry-cured hams (Niñoles et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

X-ray absorptiometry and ultrasound technologies for non-destructive compositional analysis of dry-cured ham

Fulladosa

Prados

García-Pérez

et al. 2015

Journal of Food Engineering

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“…The technique is highly suited for measurements of major biochemical components such as water, fat, and protein in ground and comminuted meat products, either off‐line or on‐line (Martens and others 1981; Tøgersen 2002). On‐line determination of water, fat, and protein contents in ground meat has been reported to give validated prediction errors of ±0.43%, ±0.48%, and ±0.41%, respectively (Hansen and others 2003; Tøgersen and others 2003).…”

Section: Introductionmentioning

confidence: 99%

Control of Lightness and Firmness of Cold and Reheated Frankfurter‐Type Sausages Using Different Spectroscopic Methods Applied to Raw Batter

Egelandsdal¹,

Dingstad²,

Tøgersen³

et al. 2007

Journal of Food Science

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Muscle types and collagen, fat, and muscle protein minus collagen were varied in cooked frankfurter-type sausages made from beef and pork meat as well as pork backfat. The content of collagen was fixed at preset levels with pork rind. The amount of total muscle protein in the sausages varied between 5.9% and 11.9% and the fat between 16.1% and 22.1%. The collagen content varied between 1.3% and 4%. Spectroscopic measurements (near-infrared reflectance spectra 1100 to 2500 nm; front-face autofluorescence emission spectra 360 to 640 nm) on raw batters were used to predict the amounts of total muscle protein minus collagen, collagen, myoglobin, and fat (biochemical components), L* values from a Minolta chromameter, and firmness of cold (22 degrees C) and reheated sausages (60 degrees C). Lightness of sausages was most accurately determined from the batter data with a Minolta chromameter or the autofluorescence measurement system. Firmness of cold sausages could be described by the amounts of biochemical components plus the type of muscle used in the sausage. The 2nd-best approach was to use the shape of the near-infrared spectra to determine firmness. This was possible as the shape of near-infrared spectra depended on total protein content, and total protein content largely determined the firmness of cold sausages. If the sausages were reheated to 60 degrees C, near-infrared spectroscopy alone determined firmness of the sausages with a lower accuracy than a combined solution of fluorescence and near-infrared spectroscopy. The 2 spectroscopic techniques could thus be used to estimate the amount of biochemical components in sausages. Once these components were known, firmness could be calculated from a model between the amounts of biochemical components and firmness. For reheated sausages, as opposed to cold ones, there was a need to differentiate between collagen and the other muscle proteins in order to determine firmness. This was optimally achieved by using both autofluorescence and near-infrared spectroscopy.

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Batch accuracy of on-line fat determination

Cited by 24 publications

References 12 publications

Estimation of Chemical Composition of Pork Trimmings by Use of Density Measurement—Hydrostatic Method

Estimation of Chemical Composition of Pork Trimmings by Use of Density Measurement—Hydrostatic Method

X-ray absorptiometry and ultrasound technologies for non-destructive compositional analysis of dry-cured ham

Control of Lightness and Firmness of Cold and Reheated Frankfurter‐Type Sausages Using Different Spectroscopic Methods Applied to Raw Batter

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