Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy.
Meat freshness has been monitored by various microbiological, chemical and sensorial indices. However, these methods are slow and not suited to automation. Infrared spectroscopy is one of the most convenient analytical tools which could be used to monitor the evolution of food quality. The aim of this work was to investigate the ability of both NIR (Near Infrared) and MIR (Mid Infrared) spectroscopy to follow meat freshness decay. The minced beef was packaged in high-oxygen modified atmosphere (30% CO2 and 70% O2) and stored at three temperatures. Spectra were collected by Fourier-Transformation (FT)-NIR and FT-IR instruments. PCA, applied to the data, was able to discriminate samples on the basis of storage time and temperature. The modelling of PC scores versus time allowed the setting of the time of initial freshness decay for the samples (6-7 days at 4.3°C, 2-3 days at 8.1°C and less than 1 day at 15.5°C).
Sinelli
Nicoletta
N
DiSTAM, Department of Food Science and Technology, Università degli Studi di Milano, Via Celoria, 2-20133 Milano, Italy. nicoletta.sinelli@unimi.it
Limbo
Sara
S
Torri
Luisa
L
Di Egidio
Valentina
V
Casiraghi
Ernestina
E
D000818:Animals; D001272:Atmosphere; D002417:Cattle; D005504:Food Analysis / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D008460:Meat; D008954:Models, Biological; D010100:Oxygen; D013055:Spectrophotometry, Infrared / Q000379:methods*; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D013696:Temperature
D010100:Oxygen