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dc.contributor.author David I. en_US
dc.contributor.author David I. en_US
dc.contributor.author S. J. en_US
dc.contributor.author Royston en_US
dc.date.accessioned 2009-10-02T10:53:31Z
dc.date.available 2009-10-02T10:53:31Z
dc.date.issued 2005-10-26 en_US
dc.identifier http://dx.doi.org/10.1039/b511484e en_US
dc.identifier.citation Ellis , D I , Broadhurst , D I , Clarke , S J & Goodacre , R 2005 , ' Rapid identification of closely related muscle foods by vibrational spectroscopy and machine learning ' Analyst , vol 130 , no. 12 , pp. 1648-1654 . , 10.1039/b511484e en_US
dc.identifier.other PURE: 116118 en_US
dc.identifier.other dspace: 2160/3131 en_US
dc.identifier.uri http://hdl.handle.net/2160/3131
dc.description.abstract Muscle foods are an integral part of the human diet and during the last few decades consumption of poultry products in particular has increased significantly. It is important for consumers, retailers and food regulatory bodies that these products are of a consistently high quality, authentic, and have not been subjected to adulteration by any lower-grade material either by accident or for economic gain. A variety of methods have been developed for the identification and authentication of muscle foods. However, none of these are rapid or non-invasive, all are time-consuming and difficulties have been encountered in discriminating between the commercially important avian species. Whilst previous attempts have been made to discriminate between muscle foods using infrared spectroscopy, these have had limited success, in particular regarding the closely related poultry species, chicken and turkey. Moreover, this study includes novel data since no attempts have been made to discriminate between both the species and the distinct muscle groups within these species, and this is the first application of Raman spectroscopy to the study of muscle foods. Samples of pre-packed meat and poultry were acquired and FT-IR and Raman measurements taken directly from the meat surface. Qualitative interpretation of FT-IR and Raman spectra at the species and muscle group levels were possible using discriminant function analysis. Genetic algorithms were used to elucidate meaningful interpretation of FT-IR results in (bio)chemical terms and we show that specific wavenumbers, and therefore chemical species, were discriminatory for each type (species and muscle) of poultry sample. We believe that this approach would aid food regulatory bodies in the rapid identification of meat and poultry products and shows particular potential for rapid assessment of food adulteration. en_US
dc.format.extent 7 en_US
dc.relation.ispartof Analyst en_US
dc.title Rapid identification of closely related muscle foods by vibrational spectroscopy and machine learning en_US
dc.contributor.pbl Institute of Biological, Environmental and Rural Sciences en_US


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