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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Identification of turkey meat and processed products using near infrared spectroscopy

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Author(s):
Barbin, Douglas Fernandes [1, 2] ; Badaro, Amanda Teixeira [2] ; Honorato, Danielle C. B. [3] ; Ida, Elza Youko [3] ; Shimokomaki, Massami [1]
Total Authors: 5
Affiliation:
[1] Fed Technol Univ Parana UTFPR, Dept Food Sci, Rodovia Celso Garcia Cid, PR 445 Km 380, BR-86055900 Londrina, PR - Brazil
[2] Univ Campinas UNICAMP, Dept Food Engn, Rodovia Celso Garcia Cid, PR 445 Km 380, BR-86055900 Londrina, PR - Brazil
[3] State Univ Londrina UEL, Dept Food Sci, Rodovia Celso Garcia Cid, PR 445 Km 380, BR-86055900 Londrina, PR - Brazil
Total Affiliations: 3
Document type: Journal article
Source: FOOD CONTROL; v. 107, JAN 2020.
Web of Science Citations: 0
Abstract

Meat processors and consumers are greatly concerned about nutritional value, safety and quality of food products. Besides the reproducibility, which is a significant quality parameter of processed food product, the adulteration of meat products is a crucial concern for manufactures and consumers. Therefore, fast and objective techniques are demanded to ensure the quality of raw or processed meat. In the current study, near-infrared (NIR) spectroscopy was verified as a prospective technique to discriminate turkey cuts and processed turkey meat products. Spectral information in the wavelengths between 400 and 2500 nm of raw material and ready-to-eat turkey products were acquired and studied for their potential application for quality control and authentication. Principal component analysis (PCA) was explore the spectra information and samples were classified using linear discriminant analysis (LDA). PCA carried out on NIR dataset revealed the effect of chemical composition and quality features on the spectra. This investigation suggested that NIR spectroscopy is a convenient tool for quality evaluation of turkey meat. (AU)

FAPESP's process: 17/17628-3 - Applications of image analyses and NIR spectroscopy for quality assessment and authentication of food products
Grantee:Amanda Teixeira Badaró
Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
FAPESP's process: 15/24351-2 - Applications of image analyses and NIR spectroscopy for quality assessment and authentication of food products
Grantee:Douglas Fernandes Barbin
Support Opportunities: Research Grants - Young Investigators Grants