Identifying Meat from Grazing or Feedlot Yaks Using Visible and Near-infrared Spectroscopy with Chemometrics - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Food Protection Year : 2024

Identifying Meat from Grazing or Feedlot Yaks Using Visible and Near-infrared Spectroscopy with Chemometrics

Abstract

The quality of meat can differ between grazing and feedlot yaks. The present study examined whether spectral fingerprints by visible and near -infrared (Vis-NIR) spectroscopy and chemo-metrics could be employed to identify the meat of grazing and feedlot yaks. Thirty-six 3.5 -year -old castrated male yaks (164 +/- 8.38 kg) were divided into grazing and feedlot yaks. After 5 months on treatment, liveweight, carcass weight, and dressing percentage were greater in the feedlot than in grazing yaks. The grazing yaks had greater protein content but lesser fat content than feedlot yaks. Principal component analysis (PCA) was able to identify the meat of the two groups to a great extent. Using either partial least squares discriminant analysis (PLS-DA) or the soft independent modeling of class analogies (SIMCA) classi fication, the meat could be differentiated between the groups. Both the original and processed spectral data had a high discrimination percentage, especially the PLSDA classi fication algorithm, with 100% discrimination in the 400 -2500 nm band. The spectral preprocessing methods can improve the discrimination percentage, especially for the SIMCA classi fication. It was concluded that the method can be employed to identify meat from grazing or feedlot yaks. The unerring consistency across different wavelengths and data treatments highlights the model's robustness and the potential use of NIR spectroscopy combined with chemometric techniques for meat classi fication. PLS-DA's accurate classi fica- tion model is crucial for the unique evaluation of yak meat in the meat industry, ensuring product traceability and meeting consumer expectations for the authenticity and quality of yak meat raised in different ways.
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hal-04631294 , version 1 (02-07-2024)

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Yuchao Liu, Yang Xiang, Wu Sun, Allan Degen, Huan Xu, et al.. Identifying Meat from Grazing or Feedlot Yaks Using Visible and Near-infrared Spectroscopy with Chemometrics. Journal of Food Protection, 2024, 87 (7), pp.100295. ⟨10.1016/j.jfp.2024.100295⟩. ⟨hal-04631294⟩
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