Detection of adulteration in fresh and frozen beefburger products by beef offal using mid-infrared ATR spectroscopy and multivariate data analysis

Zhao, Ming; Downey, Gerard; O’Donnell, Colm P.

doi:10.1016/j.meatsci.2013.10.015

Cited by 75 publications

(42 citation statements)

References 25 publications

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“…To overcome these limitations attention has been paid to the development of new technologies that could be successfully used when quantitation assessments are required. Among the attractive newly developed analytical techniques that used for quantitative determination for different composition present in meat processed under high temperature or complex mixes is the proteomic technology that depends on analysis of protein and peptide biomarkers as described by many researchers ( Jorfi et al, 2012;Giaretta et al, 2013;Montowska and Pospiech, 2013;Boyaci et al;Zhao et al, 2014).…”

Section: Advances In Animal and Veterinary Sciencesmentioning

confidence: 99%

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Farag¹,

Alagawany²,

El‐Hack³

et al. 2015

Adv. Anim. Vet. Sci.

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| Identification of animal species of origin in meat and meat products is a matter of great concerns such as religious, economical, legal as well as medical aspects. Thus, several analytical techniques have been suggested for the identification of meat species either in individual or in mixed samples to protect consumers from the fraudulent and bad habits of marketing. DNA-based techniques especially the techniques based on polymerase chain reaction (PCR) are recognized as the most appropriate methods employed for species identification in raw and processed meat. PCR techniques including randomly amplified polymorphic DNA (PCR-RAPD), restriction fragment length polymorphism (PCR-RFLP), PCR with species-specific primers, real-time PCR and PCR-nucleotide sequencing allow identification of meat species under different processing conditions. But the variability of DNA content on the level of species as well as target tissue make the DNA-based methods somewhat unsuitable for the quantification of exact percentages of different species in meat and meat products. For these reasons the proteomic approaches depending on identification of different peptide biomarkers has been developed and employed to give information on the different composition of food. To broad the knowledge about these technologies, this review is compiled in an attempt to provide an overview of the possible PCR-based analytical techniques that could help in identifying the meat species of origin in meat and meat products and threw the light on the identification of species specific peptide biomarkers by proteomic technologies as a new and attractive alternative that could overcome some of the limitations that faced DNAbased methods especially when used for meat exposed to intensive heating of processing as well as for meat mixtures.

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Section: Advances In Animal and Veterinary Sciencesmentioning

confidence: 99%

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Farag¹,

Alagawany²,

El‐Hack³

et al. 2015

Adv. Anim. Vet. Sci.

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“…At this point attenuated total reflection (ATR) sample accessories have been applied for such materials successfully (Downey, 1998). Zhao et al (2014) examined adulteration in fresh and frozen beefburger by producing authentic and offaladulterated beefburger samples in laboratory media. Midinfrared ATR spectroscopy and multivariate data analysis showed that 100% correct classification accuracies were obtained separately for fresh and frozen-then-thawed material.…”

Section: Spectroscopic Methods To Identify Meat Typesmentioning

confidence: 99%

“…Adding poultry meat to beef by mixing mechanically deboned poultry tissue with ground or comminuted mammalian products is a common way to decrease costs (Doosti et al, 2014). A new trend accepted by USA is that all food adulterations are potential food safety issues on the basis that people have limited or no knowledge of any potential food safety implications when they consume adulterated food (Zhao et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Identification of Meat Species by Using Molecular and Spectroscopic Techniques

Altuntaş

Deniz

Ayhan

et al. 2017

Turkish JAF Sci.Tech.

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Meat is one of the main nutrition source in the human diet with its excellent protein, vitamin and mineral contents. Despite its advantages, being high-priced makes meat products open to adulteration. Meat products are mixed food types which can contain different species of meat. However, mixing two or more types of meats is not always allowed by laws. On the other hand, replacement high quality meats with cheaper meat types are a cost lowering way for the producers. The commonly consumed meat types differ from country to country, but generally economical, ethnic and religion concerns are in the foreground. In this case, species identification techniques are gaining importance. Although some techniques depending on DNA or spectroscopy have been developed for many years, choosing the best method for species identification is still among the controversial issues today. Thus, the currently used methods and promising techniques in this area were discussed in this review.

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“…(Wu et al 2013;. Such adulteration can cause serious health risks for example allergic reaction to an adulterant (Zhao et al, 2014). Several biochemical, immunological and molecular techniques have been utilized for detection of adulterants in minced meat.…”

Section: Detection Of Adulterantsmentioning

confidence: 99%

Hyperspectral imaging (hsi): applications in animal and dairy sector

Kumar¹,

Saxena²,

Shrivastava³

et al. 2016

JEBAS

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Hyperspectral imaging (HSI), also known as imaging spectroscopy or 3D spectroscopy, combines imaging and spectroscopy into a single system. With a high resolution measurement of spectral signatures, HSI is able to provide critical information of the target. Thus it is useful for various scientific and industrial applications, including food safety and disease diagnosis. Due to constantly increasing demands for safe animal products, there is pressure on the processing sector for applications of advanced, high throughput methods for non-destructive quality analysis of animal products. In this context, HSI finds its applications for grading, classification, quality & composition analysis of animal products including meat, egg, milk etc. Further, the technique is also a useful tool in poultry sector for assessment of wholesomeness and quality control of chicken carcasses, as well as, chicken meat products. In fish industry also, the technique has established its potential for determining freshness and quality attributes of sea-foods. Apart from quality control of animal products, HSI has also demonstrated its usefulness for disease diagnosis in animal models and for detection of mammary cancers in dogs. Thus, the future of HSI technology in animal industry is promising and associated with multivariate analysis, HSI technique will further dominate in animal products authentication and analysis in the future also.

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Detection of adulteration in fresh and frozen beefburger products by beef offal using mid-infrared ATR spectroscopy and multivariate data analysis

Cited by 75 publications

References 25 publications

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Identification of Meat Species by Using Molecular and Spectroscopic Techniques

Hyperspectral imaging (hsi): applications in animal and dairy sector

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