Meat authenticity addresses parameters such as species, breed, sex, housing system and postmortem treatment. Seventy-four beef backs from two breeds ('Fleckvieh' and 'Schwarzbunt') and three cattle types (heifer, cow, young bull) were dry-aged and wet-aged up to 28 days and analyzed by H NMR spectroscopy. Statistical models based on partial least squares regression and discriminant analysis were performed to classify the beef samples by breed, cattle type, aging time, and aging type based on their H NMR spectra. The aging time of beef samples can be predicted with an error ± 2.28 days. The cattle type model has an accuracy of cross-validation of 99.2 %, the breed models of 100 % and the aging type model for 28-days aged samples of 99.6 %. These models allow the authentication of beef samples in terms of breed, cattle type, aging time, and aging type with a single H NMR measurement.
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| http://dx.doi.org/10.1016/j.foodchem.2023.137531 | DOI Listing |
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