Determination of the Moisture Content in Beef Without Weighing Using Benchtop Time-Domain Nuclear Magnetic Resonance Spe
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Determination of the Moisture Content in Beef Without Weighing Using Benchtop Time-Domain Nuclear Magnetic Resonance Spectrometer and Chemometrics Fabíola Manhas Verbi Pereira & Luiz Alberto Colnago
Received: 19 December 2011 / Accepted: 13 February 2012 / Published online: 4 March 2012 # Springer Science+Business Media, LLC 2012
Abstract The models presented in this study were developed by combining time-domain nuclear magnetic resonance (TDNMR) and chemometrics to predict the moisture content in beef samples from ten different cattle breeds. The results were very promising because the root mean square error for calibration (RMSEC) was 0.6 g/100 g, according to the partial least squares (PLS) or principal component regression (PCR) models. The correlation coefficients between the reference method and the predicted values were 0.96 for both models. No significant differences were found for the predicted values of the chemometric models when a paired Student’st-test with confidence levels of 95% or 90% was applied. From these results, the moisture content in meat samples of different cattle breeds can be determined in a through-package mode with high analytical frequency, without pre-treatment of the samples or weighing. Keywords TD-NMR . Moisture . Meat . Beef cattle . Quality control . Chemometrics
Introduction The majority of analyses dedicated to evaluate meat properties and sensorial quality have been performed in industry using fresh meat. In general, most meat products are commercialized in the frozen form, but only a few analyses are performed on frozen-thawed foods. Another important question to consider is how much sample is taken from each animal carcass. F. M. V. Pereira (*) : L. A. Colnago Embrapa Instrumentação, Rua Quinze de Novembro 1452, P.O. Box 741, São Carlos, SP 13561-206, Brazil e-mail: [email protected]
The analysis is usually limited to one sample per carcass to generate the average content value displayed on the product’s label (Corrêa et al. 2009). The high variability between the samples should be considered. Therefore, a fast and reliable method that can be performed on each package of meat is needed to help the consumer choose the best product (Monin 1998). In this study, a time-domain (TD) nuclear magnetic resonance (NMR) method combined with a multivariate analysis technique was designed to measure the moisture content in frozen-thawed beef. TD-NMR has been widely applied to the quantitative and qualitative analysis of food products because it is relatively low cost, easy to use, non-destructive and has high analytical frequency (Monin 1998; Belton et al. 2003; Todt et al. 2006; van Duynhoven et al. 2010). TD-NMR has been applied to meat science for more than two decades (van Duynhoven et al. 2010). Most of these NMR studies were performed on pork and fish to measure their fat and moisture content and the distribution of water in different structural components. The results are strongly correlated to the water holding capacity, pH, tenderness and juiciness of the meats (van Duynhove
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