Journal
MEAT SCIENCE
Volume 96, Issue 2, Pages 1003-1011Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.10.015
Keywords
Beefburger; Authenticity; Adulteration; Offal; Class-modelling; Discrimination
Categories
Funding
- Food Safety Authority of Ireland
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A series of authentic and offal-adulterated beefburger samples was produced. Authentic product (36 samples) comprised either only lean meat and fat (higher quality beefburgers) or lean meat, fat, rusk and water (lower quality product). Beef offal adulterants comprised heart, liver, kidney and lung. Adulterated formulations (46 samples) were produced using a D-optimal experimental design. Fresh and frozen-then-thawed samples were modelled, separately and in combination, by a classification (partial least squares discriminant analysis) and class-modelling (soft independent modelling of class analogy) approach. With the former, 100% correct classification accuracies were obtained separately for fresh and frozen-then-thawed material. Separate class-models for fresh and frozen-then-thawed samples exhibited high sensitivities (0.94 to 1.0) but lower specificities (0.33-0.80 for fresh samples and 0.41-0.87 for frozen-then-thawed samples). When fresh and frozen-then-thawed samples were modelled together, sensitivity remained 1.0 but specificity ranged from 029 to 0.91. Results indicate a role for this technique in monitoring beefburger compliance to label. (C) 2013 Elsevier Ltd. All rights reserved.
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