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Detection of Meat Adulteration Using Spectroscopy-Based Sensors

Minced meat is a vulnerable to adulteration food commodity because species- and/or tissue-specific morphological characteristics cannot be easily identified. Hence, the economically motivated adulteration of minced meat is rather likely to be practiced. The objective of this work was to assess the p...

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Autores principales: Fengou, Lemonia-Christina, Lianou, Alexandra, Tsakanikas, Panagiοtis, Mohareb, Fady, Nychas, George-John E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071343/
https://www.ncbi.nlm.nih.gov/pubmed/33920872
http://dx.doi.org/10.3390/foods10040861
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author Fengou, Lemonia-Christina
Lianou, Alexandra
Tsakanikas, Panagiοtis
Mohareb, Fady
Nychas, George-John E.
author_facet Fengou, Lemonia-Christina
Lianou, Alexandra
Tsakanikas, Panagiοtis
Mohareb, Fady
Nychas, George-John E.
author_sort Fengou, Lemonia-Christina
collection PubMed
description Minced meat is a vulnerable to adulteration food commodity because species- and/or tissue-specific morphological characteristics cannot be easily identified. Hence, the economically motivated adulteration of minced meat is rather likely to be practiced. The objective of this work was to assess the potential of spectroscopy-based sensors in detecting fraudulent minced meat substitution, specifically of (i) beef with bovine offal and (ii) pork with chicken (and vice versa) both in fresh and frozen-thawed samples. For each case, meat pieces were minced and mixed so that different levels of adulteration with a 25% increment were achieved while two categories of pure meat also were considered. From each level of adulteration, six different samples were prepared. In total, 120 samples were subjected to visible (Vis) and fluorescence (Fluo) spectra and multispectral image (MSI) acquisition. Support Vector Machine classification models were developed and evaluated. The MSI-based models outperformed the ones based on the other sensors with accuracy scores varying from 87% to 100%. The Vis-based models followed in terms of accuracy with attained scores varying from 57% to 97% while the lowest performance was demonstrated by the Fluo-based models. Overall, spectroscopic data hold a considerable potential for the detection and quantification of minced meat adulteration, which, however, appears to be sensor-specific.
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spelling pubmed-80713432021-04-26 Detection of Meat Adulteration Using Spectroscopy-Based Sensors Fengou, Lemonia-Christina Lianou, Alexandra Tsakanikas, Panagiοtis Mohareb, Fady Nychas, George-John E. Foods Article Minced meat is a vulnerable to adulteration food commodity because species- and/or tissue-specific morphological characteristics cannot be easily identified. Hence, the economically motivated adulteration of minced meat is rather likely to be practiced. The objective of this work was to assess the potential of spectroscopy-based sensors in detecting fraudulent minced meat substitution, specifically of (i) beef with bovine offal and (ii) pork with chicken (and vice versa) both in fresh and frozen-thawed samples. For each case, meat pieces were minced and mixed so that different levels of adulteration with a 25% increment were achieved while two categories of pure meat also were considered. From each level of adulteration, six different samples were prepared. In total, 120 samples were subjected to visible (Vis) and fluorescence (Fluo) spectra and multispectral image (MSI) acquisition. Support Vector Machine classification models were developed and evaluated. The MSI-based models outperformed the ones based on the other sensors with accuracy scores varying from 87% to 100%. The Vis-based models followed in terms of accuracy with attained scores varying from 57% to 97% while the lowest performance was demonstrated by the Fluo-based models. Overall, spectroscopic data hold a considerable potential for the detection and quantification of minced meat adulteration, which, however, appears to be sensor-specific. MDPI 2021-04-15 /pmc/articles/PMC8071343/ /pubmed/33920872 http://dx.doi.org/10.3390/foods10040861 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Fengou, Lemonia-Christina
Lianou, Alexandra
Tsakanikas, Panagiοtis
Mohareb, Fady
Nychas, George-John E.
Detection of Meat Adulteration Using Spectroscopy-Based Sensors
title Detection of Meat Adulteration Using Spectroscopy-Based Sensors
title_full Detection of Meat Adulteration Using Spectroscopy-Based Sensors
title_fullStr Detection of Meat Adulteration Using Spectroscopy-Based Sensors
title_full_unstemmed Detection of Meat Adulteration Using Spectroscopy-Based Sensors
title_short Detection of Meat Adulteration Using Spectroscopy-Based Sensors
title_sort detection of meat adulteration using spectroscopy-based sensors
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071343/
https://www.ncbi.nlm.nih.gov/pubmed/33920872
http://dx.doi.org/10.3390/foods10040861
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