Applications of Biosensors for Meat Quality Evaluations
The aim of this study was to apply biosensors in the assessment of meat quality. The research was carried out on 20 samples of the <i>Longissimus</i> muscle obtained from pork of Polish Landrace and Polish Large White hybrids of fattening pigs. In the samples, 48 h after slaughter pH val...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Sensors |
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| Online Access: | https://www.mdpi.com/1424-8220/21/22/7430 |
| _version_ | 1797508486836256768 |
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| author | Barbara Sionek Wiesław Przybylski Anita Bańska Tomasz Florowski |
| author_facet | Barbara Sionek Wiesław Przybylski Anita Bańska Tomasz Florowski |
| author_sort | Barbara Sionek |
| collection | DOAJ |
| description | The aim of this study was to apply biosensors in the assessment of meat quality. The research was carried out on 20 samples of the <i>Longissimus</i> muscle obtained from pork of Polish Landrace and Polish Large White hybrids of fattening pigs. In the samples, 48 h after slaughter pH values, color parameters in the CIE system (L* a* b*), the volume of natural drip loss and intramuscular fat content were measured. The commercially available biosensor Accutrend Plus was used to measure glucose, triglycerides and lactic acid in meat juice. Significant (<i>p</i> ≤ 0.05) relationships between glucose, triglycerides, lactic acid levels and pork quality characteristics, i.e., pH (r = −0.62; r = −0.78; r = −0.68 respectively), natural drip loss and (r = 0.57; r = 0.58; r = 0.49), color parameters as L*, a* and b* (r = from 0.47 to 0.79) were demonstrated. The study showed a negative correlation between the intramuscular fat content and acidification of muscle tissue (r = −0.49), and a positive one with the brightness of color (r = 0.46). The results of the canonical analysis show that the measurement of all three metabolites in muscle juice allows the evaluation of the technological quality of meat with an accuracy of 86.54% (Rc = 0.93, <i>p</i> < 0.01). |
| first_indexed | 2024-03-10T05:04:40Z |
| format | Article |
| id | doaj.art-0380ec08bfc14a47b0bdfaba13b44b54 |
| institution | Directory Open Access Journal |
| issn | 1424-8220 |
| language | English |
| last_indexed | 2024-03-10T05:04:40Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Sensors |
| spelling | doaj.art-0380ec08bfc14a47b0bdfaba13b44b542023-11-23T01:23:05ZengMDPI AGSensors1424-82202021-11-012122743010.3390/s21227430Applications of Biosensors for Meat Quality EvaluationsBarbara Sionek0Wiesław Przybylski1Anita Bańska2Tomasz Florowski3Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska 159c str., 02-787 Warszawa, PolandInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska 159c str., 02-787 Warszawa, PolandInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska 159c str., 02-787 Warszawa, PolandInstitute of Food Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska 159c str., 02-787 Warszawa, PolandThe aim of this study was to apply biosensors in the assessment of meat quality. The research was carried out on 20 samples of the <i>Longissimus</i> muscle obtained from pork of Polish Landrace and Polish Large White hybrids of fattening pigs. In the samples, 48 h after slaughter pH values, color parameters in the CIE system (L* a* b*), the volume of natural drip loss and intramuscular fat content were measured. The commercially available biosensor Accutrend Plus was used to measure glucose, triglycerides and lactic acid in meat juice. Significant (<i>p</i> ≤ 0.05) relationships between glucose, triglycerides, lactic acid levels and pork quality characteristics, i.e., pH (r = −0.62; r = −0.78; r = −0.68 respectively), natural drip loss and (r = 0.57; r = 0.58; r = 0.49), color parameters as L*, a* and b* (r = from 0.47 to 0.79) were demonstrated. The study showed a negative correlation between the intramuscular fat content and acidification of muscle tissue (r = −0.49), and a positive one with the brightness of color (r = 0.46). The results of the canonical analysis show that the measurement of all three metabolites in muscle juice allows the evaluation of the technological quality of meat with an accuracy of 86.54% (Rc = 0.93, <i>p</i> < 0.01).https://www.mdpi.com/1424-8220/21/22/7430porkmeat qualitybiosensorstriglyceridesglucoselactate |
| spellingShingle | Barbara Sionek Wiesław Przybylski Anita Bańska Tomasz Florowski Applications of Biosensors for Meat Quality Evaluations Sensors pork meat quality biosensors triglycerides glucose lactate |
| title | Applications of Biosensors for Meat Quality Evaluations |
| title_full | Applications of Biosensors for Meat Quality Evaluations |
| title_fullStr | Applications of Biosensors for Meat Quality Evaluations |
| title_full_unstemmed | Applications of Biosensors for Meat Quality Evaluations |
| title_short | Applications of Biosensors for Meat Quality Evaluations |
| title_sort | applications of biosensors for meat quality evaluations |
| topic | pork meat quality biosensors triglycerides glucose lactate |
| url | https://www.mdpi.com/1424-8220/21/22/7430 |
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