Article ID Journal Published Year Pages File Type
2450527 Meat Science 2011 7 Pages PDF
Abstract

The evaluation of meat spoilage is based on sensory and microbiological analyses. The disadvantages of sensory analyses are its reliance on highly trained panelists, a procedure which makes it costly and unattractive for routine analyses. Moreover, the classical microbiological analyses are lengthy, costly and destructive. In this study a portable fluorescence spectrometer was tested to quantify minced beef spoilage. This study was investigated on samples stored aerobically and under vacuum at 5 and 15 °C. Total viable counts (TVC), Pseudomonas, lactic acid bacteria, and yeast/molds counts were investigated with classical culture methods. Fluorescence spectra were recorded on the same samples using different excitation LEDs (280, 320, and 380 nm). PLS-R with leave-one-out cross validation was used to perform calibration and validation models. The PLS-R models presented good R2CV (0.50–0.99) and ratio of standard deviation (RPDCV: 1.40–8.95) values after cross-validation. It could be concluded that portable spectrofluorimeters are promising devices to evaluate spoilage in minced beef.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
, , ,