Standardized Extraction Techniques for Meat Analysis with the Electronic Tongue: A Case Study of Poultry and Red Meat Adulteration.

John-Lewis Zinia Zaukuu,Zoltan Kovacs,Zoltan Gillay

doi:10.3390/s21020481

John-Lewis Zinia Zaukuu, Zoltan Kovacs + Show 1 more

Open Access

https://doi.org/10.3390/s21020481

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Abstract

The electronic tongue (e-tongue) is an advanced sensor-based device capable of detecting low concentration differences in solutions. It could have unparalleled advantages for meat quality control, but the challenges of standardized meat extraction methods represent a backdrop that has led to its scanty application in the meat industry. This study aimed to determine the optimal dilution level of meat extract for e-tongue evaluations and also to develop three standardized meat extraction methods. For practicality, the developed methods were applied to detect low levels of meat adulteration using beef and pork mixtures and turkey and chicken mixtures as case studies. Dilution factor of 1% w/v of liquid meat extract was determined to be the optimum for discriminating 1% w/w, 3% w/w, 5% w/w, 10% w/w, and 20% w/w chicken in turkey and pork in beef with linear discriminant analysis accuracies (LDA) of 78.13% (recognition) and 64.73% (validation). Even higher LDA accuracies of 89.62% (recognition) and 68.77% (validation) were achieved for discriminating 1% w/w, 3% w/w, 5% w/w, 10% w/w, and 20% w/w of pork in beef. Partial least square models could predict both sets of meat mixtures with good accuracies. Extraction by cooking was the best method for discriminating meat mixtures and can be applied for meat quality evaluations with the e-tongue.

Highlights

There was a visually distinct separation patterns of the different meat samples with more than 94% of the variance expressed in the root1 of all the plots
Linear Discriminant Analysis (LDA) and PLSR results from the optimal dilution experiment where, lower concentration ranges of chicken and turkey adulteration were used, showed that, the dilution level 2 (10 mL of extract in 100 mL distilled water) was the optimum for e-tongue analysis
Other experiments were performed with wider concentration ranges poultry and red meat meat samples using three different extraction methods

Summary

Introduction

The world population increased by almost 4 billion in the last years (128%) while the global average meat consumption per capita increased by 75% [1]. There has been a sharp increase with animal products accounting for 58% of protein availability per capita/day [2]. This implies that the global meat consumption and production almost quadrupled. Debates about meat production and consumption are often complex and controversial [3] but, the same can be said about meat quality control. Meat quality is a rather complex concept, which includes different microbiological, physicochemical, and biochemical attributes [4]

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