Characterization of Buffalo Meat Using Principal Component Analysis

Prajwal, S.; Vasudevan, V. N.; Sathu, T.; Irshad, A.; Sunanda, C.

doi:10.5455/ijlr.20170524114102

Cited by 4 publications

(8 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The CV of some variables like pH, MFI and SL were less than 10 per cent and that of WHC, L*, a*, b*, CL, FB and CS ranged between 10 and 20 per cent. Similar observations were reported by Destefanis et al (2000) and Kopuzlu et al (2011) for beef and Prajwal, et al (2017) for buffalo meat. However, CV for WBSF and CC were in between 20 and 25 per cent and that for only of FC was greater than 40 per cent.…”

Section: Coefficient Of Variation Of Physico-chemical Attributessupporting

confidence: 91%

“…In other words, 75 per cent of the total variability in the 13 variables considered in the study could be condensed to five new variables (PCs). Similar observations were reported by the Destefanis et al (2000) and Kopuzlu et al (2011) for beef and Prajwal et al (2017) for buffalo meat.…”

Section: Correlation Coefficients Of Physico-chemical Attributessupporting

confidence: 90%

“…It shows that WBSF was significantly (P<0.05) and negatively correlated to WHC, SL and CS and positively correlated to CC. Similar observations were reported by Destefanis et al (2000) for beef and Rajagopal and Oommen (2015) and Prajwal et al (2017) for buffalo meat. WHC was significant (P<0.05) and positively correlated to MFI and b* and SL and FC (P<0.05).…”

Section: Correlation Coefficients Of Physico-chemical Attributessupporting

confidence: 89%

“…b* was significantly (P<0.05) and positively correlated to a*, SL and FC and for CL (P<0.05) and also a* was significant (P<0.05) and positively correlated to FC. Prajwal et al (2017) also reported correlation between the b* and SL. CS was significantly (P<0.05) and negatively correlated to CC, which agrees with Silva et al (1999), Whipple, et al (1990), Rhee et al (2004) and Destefanis et al (2000) for beef and Rajagopal and Oommen (2015) and Prajwal et al (2017) for buffalo meat.…”

Section: Correlation Coefficients Of Physico-chemical Attributesmentioning

confidence: 86%

“…In a study to characterize beef from Holstein Friesian young bulls using PCA, Kopuzlu et al (2011) observed the first PC to be explaining 28.66 per cent of variation. Destefanis et al (2000) observed that the first PC accounted for 33.90 per cent of variation for beef and Prajwal et al (2017) observed the first PC to be explaining 24.40 per cent of variation for buffalo meat. The first PC was represented by significantly higher component loading of SL, WBSF, CC and CS which represented the "objective measures of meat tenderness".…”

Section: Correlation Coefficients Of Physico-chemical Attributesmentioning

confidence: 97%

See 4 more Smart Citations

Characterization of meat from three Indian native cattle breeds and cross-bred cows

Prajwal

Vasudevan

Sathu

et al. 2019

IJAR

View full text Add to dashboard Cite

The current study was undertaken to evaluate various quality attributes of meat from three Indian native cattle breeds and cross-bred cows using Principal Component Analysis. Three muscles each from eight Vechur, Kasargod Dwarf, Gir and cross-bred cows of 10 years of age were utilized and analyzed for 13 variables such as physico-chemical and compositional attributes. The coefficients of variation of each parameter were in the range from 1.04 to 42.54 per cent. PCA transformed the variables into five principal components (PC), which explained about 75 per cent of total variability. PC1 was comprised of Warner-Bratzler shear force, collagen content, collagen solubility and sarcomere length. PC2 was characterized by a*, b*, cooking loss and fat content. Loading plots of the first two PCs revealed high correlation for objective measures of meat tenderness. In score plot, meat samples from cross-breds and native cattle breeds were organized into two distinct groups.

show abstract

Section: Coefficient Of Variation Of Physico-chemical Attributessupporting

confidence: 91%

Section: Correlation Coefficients Of Physico-chemical Attributessupporting

confidence: 90%

Section: Correlation Coefficients Of Physico-chemical Attributessupporting

confidence: 89%

Section: Correlation Coefficients Of Physico-chemical Attributesmentioning

confidence: 86%

Section: Correlation Coefficients Of Physico-chemical Attributesmentioning

confidence: 97%

See 3 more Smart Citations

Characterization of meat from three Indian native cattle breeds and cross-bred cows

Prajwal

Vasudevan

Sathu

et al. 2019

IJAR

View full text Add to dashboard Cite

show abstract

Evaluation of Antibiotics Residues in Milk and Meat Using Different Analytical Methods

Getahun

Abebe

Sendekie

et al. 2023

International Journal of Analytical Chemistry

View full text Add to dashboard Cite

Veterinary drugs are pharmacologically and biologically active chemical agents. At present, veterinary drugs are extensively used to prevent and treat animal diseases, to promote animal growth, and to improve the conversion rate of feed. However, the use of veterinary drugs in food-producing animals may leave residues of the parent compounds and/or their metabolites in food products resulting in harmful effects on humans. To ensure food safety, sensitive and effective analytical methods have been developing rapidly. This review describes sample extraction and cleanup methods, and different analytical techniques are used for the determination of veterinary drug residues in milk and meat. Sample extraction methods, such as solvent extraction, liquid-liquid extraction, and cleanup methods such as dispersive solid-phase extraction and immunoaffinity chromatography, were summarized. Different types of analytical methods such as microbial, immunological, biosensor, thin layer chromatography, high-performance liquid chromatography, and liquid chromatography–tandem mass spectrometry were discussed for the analysis of veterinary drug residues in animal-derived foods. Liquid chromatography–tandem mass spectrometry is the most widely used analytical technique for the determination of antibiotic drug residues. This is due to the powerful separation of LC and accurate identification of MS, and LC-MS/MS is more popular in the analysis of veterinary drug residues.

show abstract

Microbial and antibiotic contaminants in imported and locally produced honey in the Tamale metropolis of the northern region of Ghana

Nzeh¹,

Dufailu²,

Ak³

et al. 2020

AJFAND

View full text Add to dashboard Cite

Honey remains a valued natural product and has been used by humans as an important food source, disease treatment, and a healthy sugar source since ancient times. However, recent reports on the adulteration of honey and honey polluted with contaminants like pesticides, heavy metals, microorganisms as well as antibiotics have gained public attention. Thus, this study aimed to assess the quality and safety of imported and locally produced honey by specifically determining microbial and antibiotic contaminants as well as the beekeeping practices of honey producers within some locations of the Tamale metropolis. A semi-structured questionnaire was designed to gather information on the sources of honey, knowledge of diseases affecting bees, knowledge of contamination of honey, and knowledge of antibiotics use in honey production from honey producers in the study area. The procedures outlined by the Codex Alimentarius Commission were followed to ascertain the microbial quality of the honey samples. Also, the Premi® test kit was used to determine the presence of antibiotics residue in the honey samples. Only eight honey producers were identified in the study area;they all had knowledge on contamination of honey. Only two (25 %) of the honey producers had knowledge on diseases affecting bees and also the use of antibiotics in beekeeping or honey production. Concerning microbial contaminants, Listeria spp.,Lactobacillus spp., Salmonella spp.,Escherichia coli, Clostridium spp., Campylobacter spp.,and Staphylococcus spp.were the microorganisms enumerated upon microbiological quality assessment of 30 honey samples. Furthermore, 27 (90 %) of the honey samples tested positive for the presence of antibiotics residue of which 6 (85.7 %) were sampled from imported source,whilst the remaining 21 (91.3 %) were locally produced. Microbial and antibiotic contaminants found in the honey sampled in the study area support the hypothesis that honey may not be as pure as might be perceived and this might be a public health concern. Again, since there is no available record on the screening or antibiotic residue in honey found on the Ghanaian market, this research is timely and necessary to provide the basis for intervention policies on the minimum limits of antibiotic residues present in honey.

show abstract

Characterization of Buffalo Meat Using Principal Component Analysis

Abstract: The current study was undertaken to evaluate various quality attributes of buffalo meat and to characterize it using principal component analysis (PCA)

Cited by 4 publications

References 8 publications

Characterization of meat from three Indian native cattle breeds and cross-bred cows

Characterization of meat from three Indian native cattle breeds and cross-bred cows

Evaluation of Antibiotics Residues in Milk and Meat Using Different Analytical Methods

Microbial and antibiotic contaminants in imported and locally produced honey in the Tamale metropolis of the northern region of Ghana

Contact Info

Product

Resources

About