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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #258534
Title: Label Authentication of Minced Meat by Automated Near Infrared Spectroscopy

Author
item SARANWONG, SIRINNAPA - National Food Research Institute - Japan
item Haff, Ronald - Ron
item OKURA, TSUTOMU - Soma Optics
item NOGUCHI, GOU - National Federation Of Agricultural Co-Operative Associations (ZENNOH)
item IKEHATA, AKIFUMI - National Food Research Institute - Japan
item KAWANO, SUMIO - National Food Research Institute - Japan

Submitted to: United States-Japan Cooperative Program in Natural Resources
Publication Type: Proceedings
Publication Acceptance Date: 7/7/2010
Publication Date: 8/27/2010
Citation: Saranwong, S., Haff, R.P., Ikehata, A., Kawano, S. 2010. Label Authentication of Minced Meat by Automated Near Infrared Spectroscopy. United States-Japan Cooperative Program in Natural Resources.

Interpretive Summary: Inspections are needed for minced meat because physical characteristics cannot be used to identify its content in terms of meat species or part, i.e. pork, chicken, beef, bacon, shank or internal organs. In addition, a rapid technique to verify meat labels in the viewpoint of nutritional content and quality including moisture, protein, fat and fatty acid ratio is highly demanded. The objective of this work is to develop an instrument utilizing near infrared (NIR) spectroscopy to determine minced meat quality and to verify whether the minced meat was derived solely from indicated animal or not. NIR spectra of meat kept in zip lock bags was conducted using an NIR instrument operating in the short wavelength region from 700 nm to 1050 nm. Calibration equations for each chemical component were developed using statistical methods. Two hundred samples were used as training set, i.e. calibration and full cross validation. Fifty-seven samples were used as an independent prediction set. The results for moisture and total fat contents demonstrated high accuracy. The regression coefficient plots for both calibrations indicated the fitting of calibration structures and absorption of constituents. The results indicate that NIR is a suitable technique for determining the quality of minced meat.

Technical Abstract: Inspections are needed for minced meat because physical characteristics cannot be used to identify its content in terms of meat species or part, i.e. pork, chicken, beef, bacon, shank or internal organs. In addition, a rapid technique to verify meat labels in the viewpoint of nutritional content and quality including moisture, protein, fat and fatty acid ratio is highly demanded. The objective of this work is to develop an instrument utilizing near infrared (NIR) spectroscopy to determine minced meat quality and to verify whether the minced meat was derived solely from indicated animal or not. NIR spectra of meat kept in zip lock bags was conducted using an NIR instrument operating in the short wavelength region from 700 nm to 1050 nm. The instrument had an internal fiber optic probe allowing spectra acquisition in the interactance mode with 1 nm intervals. Calibration equations for each chemical component were developed using partial least squares (PLS) regression. The regression was applied over the entire wavelength region of Savitzky-Golay pretreated NIR spectra (14 nm averaging for each size, 2nd order polynomial). Two hundred samples were used as training set, i.e. calibration and full cross validation. Fifty-seven samples were used as an independent prediction set. The PLS results for moisture and total fat contents gave highly accurate results with RPD values of 4.80 and 4.83. The stability of the equations developed were demonstrated by low SEPs, with high RPDs of 4.96 and 5.39 for the independent prediction set of moisture and total fat contents, respectively. The regression coefficient plots for both calibrations indicated the fitting of calibration structures and absorption of constituents. The results indicate that NIR is a suitable technique for determining the quality of minced meat.