Quality Assessment of Pork and Turkey Hams Using FT-IR Spectroscopy, Colorimetric, and Image Analysis

Abstract

The implementation of fast and nondestructive methods in meat products and colds cuts have become increasingly important to evaluate their quality in relation to different factors such as origin, type of processing, freshness, adulteration, and authenticity. In this study, Fourier Transform Infrared Spectroscopy (FT-IR), colorimetric, and image-analysis methods were implemented to characterize and classify ham cold cuts in terms of meat type, processing, and shelf life during refrigerated storage. Two types of commercial hams (made from pork and turkey) and three types of processing (boiled, smoked, and roasted) were selected. By using the most appropriate color parameters, a*, h, and C*, as well as the textural features’ angular second moment, long-running emphasis, and standard deviation of image intensity from the hams’ images, high-classification values for the different ham samples were achieved. The FT-IR analysis revealed the presence of absorbance bands of proteins, triglycerides, fatty acids, and carbohydrates with different intensities according to meat type and processing. Refrigeration storage caused significant alterations of color parameters and a partial degradation of triglycerides and proteins. Moreover, the image-analysis findings indicated that storage period caused significant degradation of ham images relating to local linearity, and structural and textural continuum.

Colorimetric aptasensor for detecting Salmonella spp., Listeria monocytogenes, and Escherichia coli in meat samples

“…The results were analyzed, compared with those of the culturebased method, and confirmed with those of the standard method for each pathogen, including ISO11290-1 for L. monocytogenes, ISO16649 for E. coli, and ISO6579 for Salmonella spp. L. monocytogenes, Salmonella spp., and E. coli are typically found as common contaminants in food products, especially meat products such as pork and chicken (Kawasaki et al, 2005;Sinanoglou et al, 2018). Thus, we chose ham and chicken sausages for the detection of L. monocytogenes, Salmonella spp., and E. coli using our developed method and compared the results with those of the standard methods, as described above.…”

Mid- to long-wave infrared computational spectroscopy with a graphene metasurface modulator

“…We next demonstrate spectral reconstruction in the mid-to long-wave IR using our metasurface device. As discussed, this spectral range is of much interest due to numerous medical, industrial and scientific applications [21][22][23][24][25][26] . The workhorse tool for spectroscopy in a laboratory setting in this spectral range is the FTIR spectrometer.…”

“…While promising results were obtained in these previous works, one of the most important applications of the MWIR-LWIR spectral range is that of spectroscopy. This plays a vital role in areas that include biology 21 , medicine 22 , chemical analysis 23 , forensic science 24 , and food safety testing 25,26 . The conventional workhorse for MWIR-LWIR spectroscopy is the Fourier transform infrared spectrometer (FTIR).…”

Dietary Exposure Assessment of Veterinary Antibiotics in Pork Meat on Children and Adolescents in Cyprus

“…That is why it is important to monitor the concentration levels of antibiotic residues in animals and in food products of animal origin [ 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 ]. Studies on the quantitative risk assessment of foods provide important frameworks to address some of the issues related to the risk to human health from the intake of various residues via food [ 32 , 33 , 34 , 35 , 36 ]. Recently, a study on the residue concentrations and exposure levels of ethoxyquin and ethoxyquin dimer in farmed aquatic animals in Korea has been published [ 37 ].…”