Abstract
The aim of this work was to study the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences based on slaughter ages and finishing diets. In addition, the wavelength ranges which contribute to this meat quality differentiation were also determined. Important characteristics as moisture and total lipid content were well predicted using Mid-Infrared Spectroscopy (MIR)with Rv2 values of 82% and 66%, respectively. Regarding fatty acids, the best models were obtained for arachidonic, vaccenic, docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA) with Rv2 values over 65%. Quality parameters, as instrumental colour and texture and sensory attributes did not reach high prediction coefficients (R2). With the spectra data of the region 2198–1118 cm−1, samples were accurately classified according to slaughter age (78%) and finishing diet (72%). This preliminary research shows the potential of MIR spectroscopy as an alternative tool to traditional meat chemical composition methods. Finally, the wavelength range of the spectrum from 2198 to 1118 cm−1 showed good results for classification purposes.
Highlights
Nowadays, high assurance of quality and safety during food production is being extremely demanded
The best wavelength range in order to classify samples according to slaughter age and finishing diet is the one which better predicts the quality parameters: 2198–1118 cm−1. These results showed that for slaughter age, samples were classified with an accuracy around 78.3% whereas regarding finishing diet, samples were classified with an accuracy around 71.8%
The Mid-Infrared Spectroscopy (MIR) spectra obtained in the present research showed some remarkable differences mainly due to the fat and the fatty acid composition
Summary
High assurance of quality and safety during food production is being extremely demanded Strict controls both throughout the production and during the marketing process are required [1]. This demand and the agricultural industries supervision make highly desirable, food analysis methods which are speed, ease to use, with non-preparation or minimum sample preparation, with non-destruction of samples, low cost, and environmentally sustainable [2,3]. In this way, the Near-Infrared Spectroscopy (NIR) and Attenuated Total Reflectance-Fourier Transform Mid-Infrared. For meat, several topics have been studied: (1) determination of chemical composition, (2) detection of microbiological spoilage, (3) authentication of products or (4) detection of meat adulterations [1]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
