Skip to main content
Disciplines
Automotive Business IT + Informatics Construction + Real Estate Electrical Engineering + Electronics Energy + Sustainability Insurance + Risk Finance + Banking Management + Leadership Marketing + Sales Mechanical Engineering + Materials
Events
DE
EN
Books
Journals
Topic Page
Marketing
Start single access now
Access for companies
EXTENDED SEARCH
Log in
Top
Published in:
Effects of Waterlogging and Shading at Jointing and Grain-Filling Stages on Yield Components of Winter Wheat Read chapter Read first chapter

2016 | OriginalPaper | Chapter

Study on the Mutton Freshness Using Multivariate Analysis Based on Texture Characteristics

Authors : Xiaojing Tian, Jun Wang, Jutian Yang, Shien Chen, Zhongren Ma

Published in: Computer and Computing Technologies in Agriculture IX

Publisher: Springer International Publishing

Log in

Activate our intelligent search to find suitable subject content or patents.

search-config
loading …

Abstract

Aiming at discrimination and prediction of mutton freshness by texture profile, the texture parameters of mutton stored at 1°C, 4°C and Room temperature were analyzed. The analysis methods of Canonical Discriminant Analysis (CDA) and Principal component analysis (PCA) were used to analyze texture parameters of mutton. The results of PCA showed that mutton sample stored at three temperatures clustered into groups according to their freshness, changing along the direction of PC1. Better classification results were found by CDA. The changing trends of mutton freshness were described by Multiple Linear Regression (MLR) and Partial Least Square analysis (PLS), and effective predictive models were found for indices of days stored, TVB-N and pH using texture parameters. With optimum analysis methods, texture parameters could classify and predict freshness of mutton stored at three temperatures. Texture profiles were proved to be a fast and objective tool for the prediction of mutton freshness.

Dont have a licence yet? Then find out more about our products and how to get one now:

Springer Professional "Wirtschaft+Technik"

Online-Abonnement

Mit Springer Professional "Wirtschaft+Technik" erhalten Sie Zugriff auf:

  • über 102.000 Bücher
  • über 537 Zeitschriften

aus folgenden Fachgebieten:

  • Automobil + Motoren
  • Bauwesen + Immobilien
  • Business IT + Informatik
  • Elektrotechnik + Elektronik
  • Energie + Nachhaltigkeit
  • Finance + Banking
  • Management + Führung
  • Marketing + Vertrieb
  • Maschinenbau + Werkstoffe
  • Versicherung + Risiko

Jetzt Wissensvorsprung sichern!

inform now

Springer Professional "Technik"

Online-Abonnement

Mit Springer Professional "Technik" erhalten Sie Zugriff auf:

  • über 67.000 Bücher
  • über 390 Zeitschriften

aus folgenden Fachgebieten:

  • Automobil + Motoren
  • Bauwesen + Immobilien
  • Business IT + Informatik
  • Elektrotechnik + Elektronik
  • Energie + Nachhaltigkeit
  • Maschinenbau + Werkstoffe




 

Jetzt Wissensvorsprung sichern!

inform now

Springer Professional "Wirtschaft"

Online-Abonnement

Mit Springer Professional "Wirtschaft" erhalten Sie Zugriff auf:

  • über 67.000 Bücher
  • über 340 Zeitschriften

aus folgenden Fachgebieten:

  • Bauwesen + Immobilien
  • Business IT + Informatik
  • Finance + Banking
  • Management + Führung
  • Marketing + Vertrieb
  • Versicherung + Risiko




Jetzt Wissensvorsprung sichern!

inform now
previous chapter Prediction of the Natural Environmental High Temperature Influences on Mid-Season Rice Seed Setting Rate in the Middle-Lower Yangtze River Valley
next chapter Research and Application on Protected Vegetables Early Warning and Control of Mobile Client System
Literature
1.
Park, Y.W., Kouassi, M.A., Chin, K.B.: Moisture, total fat and cholesterol in goat organ and muscle meat. J. Food Sci. 56(5), 1191–1193 (1991)CrossRef
2.
Schweigert, B., Payne, B.J.: A summary of the nutrient content of meat. American Meat Institute Foundation (1956)
3.
Ventanas, S., Estevez, M., Tejeda, J.F., et al.: Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet. Meat Sci. 72(4), 647–655 (2006)CrossRef
4.
Borch, E., Kant-Muermans, M.-L., Blixt, Y.: Bacterial spoilage of meat and cured meat products. Int. J. Food Microbiol. 33(1), 103–120 (1996)CrossRef
5.
Gill, C.O.: Meat spoilage and evaluation of the potential storage life of fresh meat. J. Food Prot. 46, 444–452 (1983)CrossRef
6.
Fu, P., Li, P.: Study on the initial microflora and its changes of chilling pork meat. Food Sci. 27(11), 119–124 (2006). (In Chinese)
7.
Grau, R., Sánchez, A.J., Girón, J., et al.: Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy. Food Res. Int. 44(1), 331–337 (2011)CrossRef
8.
Chen, Q., Cai, J., Wan, X., et al.: Application of linear/non-linear classification algorithms in discrimination of pork storage time using Fourier transform near infrared (FT-NIR) spectroscopy. LWT-Food Sci. Technol. 44(10), 2053–2058 (2011)CrossRef
9.
Oto, N., Oshita, S., Makino, Y., et al.: Non-destructive evaluation of ATP content and plate count on pork meat surface by fluorescence spectroscopy. Meat Sci. 93(3), 579–585 (2013)CrossRef
10.
Luo, A., Zhu, Q., Zheng, H., et al.: Study on TVB-N assay for freshness index of chilled beef by compound preserving technique. Food Sci. 25(2), 174–179 (2004)
11.
Gil, L., Barat, J.M., Baigts, D., et al.: Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue. Food Chem. 126(3), 1261–1268 (2011)CrossRef
12.
Musatov, V.Y., Sysoev, V.V., Sommer, M., et al.: Assessment of meat freshness with metal oxide sensor microarray electronic nose: A practical approach. Sens. Actuators B Chem. 144(1), 99–103 (2010)CrossRef
13.
Hong, X., Wang, J., Hai, Z.: Discrimination and prediction of multiple beef freshness indexes based on electronic nose. Sens. Actuators B Chem. 161(1), 381–389 (2012)CrossRef
14.
Jayasingh, P., Cornforth, D.P., Brennand, C.P., et al.: Sensory evaluation of ground beef stored in high-oxygen modified atmosphere packaging. J. Food Sci. 67(9), 3493–3496 (2002)CrossRef
15.
Salinas, Y., Ros-Lis, J.V., Vivancos, J.L., et al.: Monitoring of chicken meat freshness by means of a colorimetric sensor array. Analyst 137(16), 3635–3643 (2012)CrossRef
16.
Mochizuki, Y.: Texture profile analysis. Current Protocols in Food Analytical Chemistry (2001)
17.
Caine, W.R., Aalhus, J.L., Best, D.R., et al.: Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks. Meat Sci. 64(4), 333–339 (2003)CrossRef
18.
Ruiz de Huidobro, F., Miguel, E., Blazquez, B., et al.: A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat. Meat Sci. 69(3), 527–536 (2005)CrossRef
19.
Tian, X., Wen, S., Shen, X., et al.: Study on freshness of chicken based on texture characteristics. Sci. Technol. Food Ind. 33(17), 63–66 (2012). (In Chinese)
20.
Martinez, O., Salmeron, J., Guillen, M.D., et al.: Texture profile analysis of meat products treated with commercial liquid smoke flavourings. Food Control 15(6), 457–461 (2004)CrossRef
21.
Herrero, A.M., de la Hoz, L., Ordóñez, J.A., et al.: Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics. Meat Sci. 80(3), 690–696 (2008)CrossRef
22.
Węsierska, E., Palka, K., Bogdańska, J., et al.: Sensory quality of selected raw ripened meat products. Acta Scientiarum Polonorum Technologia Alimentaria 12(1), 41–50 (2013)
23.
Li, T.: Relationship between the freshness and elasticity of chicken. Jilin, 50–59 (2008). (In Chinese)
24.
Li, Z., Liu, Z.: The relationship between freshness and elasticity of fish. J. Zhengzhou Inst. Technol. 24(4), 37–39 (2003). (In Chinese)MathSciNet
25.
GB/T9695.5: National Standard of the People’s Republic of China, Method for analysis of hygienic standard of meat and meat products (2003)
26.
GB/T9695.5: National Standard of the People’s Republic of China, Meat and meat products-Measurement of pH (2008)
27.
Nan, Q.: Manual for Meat Industry, 1st edn, pp. 72–74. China Light Industry Press, Beijing (2003)
28.
Zheng, R., Cao, C., Bao, J., et al.: Study on texture changes of grass carp frozen at different temperaturea with different treatment. Sci. Technol. Food Ind. 33(01), 344–347 (2012). (In chinese)
29.
Apetrei, C., Apetrei, I.M., Nevares, I., et al.: Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods: correlation between electrochemical signals and analytical parameters. Electrochim. Acta 52(7), 2588–2594 (2007)CrossRef
30.
Rudnitskaya, A., Polshin, E., Kirsanov, D., et al.: Instrumental measurement of beer taste attributes using an electronic tongue. Anal. Chim. Acta 646(1–2), 111–118 (2009)CrossRef
Metadata
Title
Study on the Mutton Freshness Using Multivariate Analysis Based on Texture Characteristics
Authors
Xiaojing Tian
Jun Wang
Jutian Yang
Shien Chen
Zhongren Ma
Copyright Year
2016
Book
Computer and Computing Technologies in Agriculture IX

Print ISBN: 978-3-319-48353-5

Electronic ISBN: 978-3-319-48354-2

Copyright Year: 2016

DOI
https://doi.org/10.1007/978-3-319-48354-2_15

Premium Partner

    Image Credits