Evaluating the Use of a Similarity Index (SI) Combined with near Infrared (NIR) Spectroscopy as Method in Meat Species Authenticity
A hand-held near infrared (NIR) spectrophotometer combined with a similarity index (SI) method was evaluated to identify meat samples sourced from exotic and traditional meat species. Fresh meat cuts of lamb (<i>Ovis aries</i>), emu (<i>Dromaius novaehollandiae</i>), camel (&...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/1/182 |
| _version_ | 1797625741535346688 |
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| author | Daniel Cozzolino Daniel Bureš Louwrens C. Hoffman |
| author_facet | Daniel Cozzolino Daniel Bureš Louwrens C. Hoffman |
| author_sort | Daniel Cozzolino |
| collection | DOAJ |
| description | A hand-held near infrared (NIR) spectrophotometer combined with a similarity index (SI) method was evaluated to identify meat samples sourced from exotic and traditional meat species. Fresh meat cuts of lamb (<i>Ovis aries</i>), emu (<i>Dromaius novaehollandiae</i>), camel (<i>Camelus dromedarius</i>), and beef (<i>Bos taurus</i>) sourced from a commercial abattoir were used and analyzed using a hand-held NIR spectrophotometer. The NIR spectra of the commercial and exotic meat samples were analyzed using principal component analysis (PCA), linear discriminant analysis (LDA), and a similarity index (SI). The overall accuracy of the LDA models was 87.8%. Generally, the results of this study indicated that SI combined with NIR spectroscopy can distinguish meat samples sourced from different animal species. In future, we can expect that methods such as SI will improve the implementation of NIR spectroscopy in the meat and food industries as this method can be rapid, handy, affordable, and easy to understand for users and customers. |
| first_indexed | 2024-03-11T10:00:37Z |
| format | Article |
| id | doaj.art-36f4246beeef4d78a91a3af2c012c0f8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T10:00:37Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-36f4246beeef4d78a91a3af2c012c0f82023-11-16T15:23:36ZengMDPI AGFoods2304-81582023-01-0112118210.3390/foods12010182Evaluating the Use of a Similarity Index (SI) Combined with near Infrared (NIR) Spectroscopy as Method in Meat Species AuthenticityDaniel Cozzolino0Daniel Bureš1Louwrens C. Hoffman2Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, AustraliaInstitute of Animal Science, 104 00 Přátelství 815, 104 00 Prague, Czech RepublicCentre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, AustraliaA hand-held near infrared (NIR) spectrophotometer combined with a similarity index (SI) method was evaluated to identify meat samples sourced from exotic and traditional meat species. Fresh meat cuts of lamb (<i>Ovis aries</i>), emu (<i>Dromaius novaehollandiae</i>), camel (<i>Camelus dromedarius</i>), and beef (<i>Bos taurus</i>) sourced from a commercial abattoir were used and analyzed using a hand-held NIR spectrophotometer. The NIR spectra of the commercial and exotic meat samples were analyzed using principal component analysis (PCA), linear discriminant analysis (LDA), and a similarity index (SI). The overall accuracy of the LDA models was 87.8%. Generally, the results of this study indicated that SI combined with NIR spectroscopy can distinguish meat samples sourced from different animal species. In future, we can expect that methods such as SI will improve the implementation of NIR spectroscopy in the meat and food industries as this method can be rapid, handy, affordable, and easy to understand for users and customers.https://www.mdpi.com/2304-8158/12/1/182exotic speciessimilarity indexmeatNIRchemometrics |
| spellingShingle | Daniel Cozzolino Daniel Bureš Louwrens C. Hoffman Evaluating the Use of a Similarity Index (SI) Combined with near Infrared (NIR) Spectroscopy as Method in Meat Species Authenticity Foods exotic species similarity index meat NIR chemometrics |
| title | Evaluating the Use of a Similarity Index (SI) Combined with near Infrared (NIR) Spectroscopy as Method in Meat Species Authenticity |
| title_full | Evaluating the Use of a Similarity Index (SI) Combined with near Infrared (NIR) Spectroscopy as Method in Meat Species Authenticity |
| title_fullStr | Evaluating the Use of a Similarity Index (SI) Combined with near Infrared (NIR) Spectroscopy as Method in Meat Species Authenticity |
| title_full_unstemmed | Evaluating the Use of a Similarity Index (SI) Combined with near Infrared (NIR) Spectroscopy as Method in Meat Species Authenticity |
| title_short | Evaluating the Use of a Similarity Index (SI) Combined with near Infrared (NIR) Spectroscopy as Method in Meat Species Authenticity |
| title_sort | evaluating the use of a similarity index si combined with near infrared nir spectroscopy as method in meat species authenticity |
| topic | exotic species similarity index meat NIR chemometrics |
| url | https://www.mdpi.com/2304-8158/12/1/182 |
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