Spectroscopic evaluation of the nutrient value of ground beef patties

Bajwa, Sreekala G.; Kandaswamy, J.; Apple, J. K.

doi:10.1016/j.jfoodeng.2008.12.025

Cited by 16 publications

(5 citation statements)

References 22 publications

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“…Despite the differences observed in estimation accuracy of the quality attributes of raw and cooked fillets, a comparison with other literature results was not possible because no NIR applications have been made on cooked fish samples (at least to the authors' knowledge). A similar analysis was reported by Bajwa, Kandaswamy, and Apple (2009) for beef meat patties: these authors attributed the lower accuracy obtained for cooked samples to cooking loss. As regards this parameter, please note that the estimate obtained in the present study could not be considered satisfactory, even if its accuracy was higher than that reported in other studies (by Prevolnik, Čandek-Potokar, & Škorjanc, 2010, on intact pork meat samples, for example).…”

Section: Cooked Freeze-dried Filletssupporting

confidence: 79%

Authentication of raw and cooked freeze-dried rainbow trout (Oncorhynchus mykiss) by means of near infrared spectroscopy and data fusion

Zotte¹,

Ottavian²,

Concollato³

et al. 2014

Food Research International

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Section: Cooked Freeze-dried Filletssupporting

confidence: 79%

Authentication of raw and cooked freeze-dried rainbow trout (Oncorhynchus mykiss) by means of near infrared spectroscopy and data fusion

Zotte¹,

Ottavian²,

Concollato³

et al. 2014

Food Research International

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“…Prieto and others () successfully employed NIR spectroscopy to discriminate between ground beef samples from steers and young cattle based on their chemical composition. Bajwa and others () used visible NIR (Vis/NIR) spectroscopy in order to predict the nutrient quality of ground beef patties. ElMasry and others () used a HSI system to assess the quality of cooked turkey hams and ElMasry and others () successfully used HSI to assess major constituents in beef (water, fat, and protein).…”

Section: Meat Analysis Over the Yearsmentioning

confidence: 99%

Developments and Challenges in Online NIR Spectroscopy for Meat Processing

Dixit¹,

Casado-Gavalda²,

Cama-Moncunill³

et al. 2017

Comp Rev Food Sci Food Safe

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Meat and meat products are popular foods due to their balanced nutritional nature and their availability in a variety of forms. In recent years, due to an increase in the consumer awareness regarding product quality and authenticity of food, rapid and effective quality control systems have been sought by meat industries. Near-Infrared (NIR) spectroscopy has been identified as a fast and cost-effective tool for estimating various meat quality parameters as well as detecting adulteration. This review focusses on the on/inline application of single and multiprobe NIR spectroscopy for the analysis of meat and meat products starting from the year 1996 to 2017. The article gives a brief description about the theory of NIR spectroscopy followed by its application for meat and meat products analysis. A detailed discussion is provided on the various studies regarding applications of NIR spectroscopy and specifically for on/inline monitoring along with their advantages and disadvantages. Additionally, a brief description has been given about the various chemometric techniques utilized in the mentioned studies. Finally, it discusses challenges encountered and future prospects of the technology. It is concluded that, advancements in the fields of NIR spectroscopy and chemometrics have immensely increased the potential of the technology as a reliable on/inline monitoring tool for the meat industry.

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“…In 2009, Bajwa et al 55 demonstrated that cholesterol content and total calories in raw beef could be predicted by visible-nIr spectroscopy in the 350-1075 nm region. In this experiment, prediction accuracies for nIr-based models of raw beef patties (r 2 = 0.80 and 0.96 for cholesterol content and total calories, respectively, with associated SEP values of 15.0 mg g −1 and 0.19 Kcal g −1 ) were compared to those for the cooked counterparts (r 2 = 0.79 and 0.87 for cholesterol content and total calories respectively with associated SEP figures of 6.2 mg g −1 and 0.07 Kcal g −1 ).…”

Section: Other Chemical Componentsmentioning

confidence: 99%

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

Weeranantanaphan

Downey

Allen

et al. 2011

Journal of Near Infrared Spectroscopy

131

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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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Spectroscopic evaluation of the nutrient value of ground beef patties

Cited by 16 publications

References 22 publications

Authentication of raw and cooked freeze-dried rainbow trout (Oncorhynchus mykiss) by means of near infrared spectroscopy and data fusion

Authentication of raw and cooked freeze-dried rainbow trout (Oncorhynchus mykiss) by means of near infrared spectroscopy and data fusion

Developments and Challenges in Online NIR Spectroscopy for Meat Processing

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

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