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Near infrared spectroscopy (Vis-NIRS) applied to differentiation between chilled and frozen/thawed meat

journal contribution
posted on 2023-05-03, 10:10 authored by Marlon M.Reis
The ability of Vis-NIRS to differentiate between only chilled and frozen and thawed meat from pork, lamb, beef and goat is investigated in this study. Samples were purchased as retail ready package from seven different local supermarkets. Partial least squares discriminant analysis and double cross-validation were used for analysis of the data. The discrimination between the two groups achieved an accuracy of 93%. There is 92% probability that a chilled sample is predicted correctly as chilled and 96% that frozen/thawed is a true frozen/thawed event, which demonstrates reasonable performance, i.e. independent of the species (pork, lamb, beef and goat) and source. It was possible to detect the difference between only chilled and frozen/thawed meat. The regression coefficients suggest that the differences between the two treatments are likely to be associated to changes in structure and chemical composition of samples due to the process of freezing/thawing.

History

Rights statement

© The Author(s) 2017

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

SAGE Journals

Journal title

NIR News

ISSN

0960-3360

Citation

M.Reis, M. (2017). Near infrared spectroscopy (Vis-NIRS) applied to differentiation between chilled and frozen/thawed meat. NIR News, 28(7), 10–15. doi:10.1177/0960336017736246

Contract number

A21233

Job code

67373X04

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