Material: Beef

Search results

4 articles found

Introduction to laser induced breakdown spectroscopy imaging in food: Salt diffusion in meat

Author: Dixit, Y. ; et. al.

Journal: Journal of Food Engineering (2018)

DOI: 10.1016/j.jfoodeng.2017.08.010

Authors
Cama-Moncunill, R. ; Cama-Moncunill, X. ; Casado-Gavalda, M. P. ; Cullen, P. J. ; Jacoby, F. ; Markiewicz-Keszycka, M. ; Sullivan, C.

Keywords

LIBS; Beef; Brine; Imaging; Spatial;LIBS; QUANTIFICATION; CLASSIFICATION; BEEF; ADULTERATION; SODIUM; TISSUE

Abstract

This study illustrates the ability of laser induced breakdown spectroscopy (LIBS) to detect and map minerals in food. A LIBS system was used to spatially collect spectra of beef samples. Samples were brined in a 6% salt solution for 2 h and 24 h along with a control sample. Samples were measured by scanning the cross-section of each sample in a 90 x 90 square grid. Sodium (Na) distribution images with respect to emission peak at 589.05 nm were generated after pre-processing the spectral data which directly corresponds to salt levels. As expected, the control sample showed the lowest Na distribution whereas 2 h brined sample showed distribution along the sample's edges decreasing towards the centre. The 24 h brined sample showed increased diffusion. Overall, results show the ability of LIBS to map salt diffusion in meat via Na LIBS imaging, which could be used to optimize brining conditions. (C) 2017 Elsevier Ltd. All rights reserved.

Area:

Mapping ; Nutrition

Material:

Beef

Elements:

Lines [nm]:

Na I 589.00 nm Na I 589.59 nm

Lines [nm]:

Mg I 517.27 nm Mg I 518.36 nm

Lines [nm]:

K I 766.49 nm K I 769.90 nm

Lines [nm]:

Ca I 558.88 nm Ca I 612.22 nm

Emmision lines:
Mg I 517.27 nm
Mg I 518.36 nm
Ca I 558.88 nm
Na I 589.00 nm
Na I 589.59 nm
Ca I 612.22 nm
K I 766.49 nm
K I 769.90 nm

Quantification of rubidium as a trace element in beef using laser induced breakdownspectroscopy

Author: Dixit, Y. ; et. al.

Journal: Meat Science (2017)

Applications Chemometrics

DOI: 10.1016/j.meatsci.2017.03.013

Authors
Cama-Moncunill, R. ; Cama-Moncunill, X. ; Casado-Gavalda, M. P. ; Cullen, P. J. ; Sullivan, C.

Keywords

LIBS; Minced beef; Rubidium; PLSR; Chemometrics;MEAT; CLASSIFICATION; LIBS

Abstract

This study evaluates the potential of laser induced breakdown spectroscopy (LIBS) coupled with chemometrics to develop a quantification model for rubidium (Rb) in minced beef. A LIBSCAN 150 system was used to collect LIBS spectra of minced beef samples. Beef liver was used to spike the Rb levels in minced beef. All samples were dried, powdered and pelleted using a hydraulic press. Measurements were conducted by scanning 100 different locations with an automated XYZ sample chamber. Partial least squares regression (PLSR) was used to develop the calibration model, yielding a calibration coefficient of determination (R-c(2)) of 0.99 and a root mean square error of calibration (RMSEC) of 0.05 ppm. The model also showed good results with leave-one-out cross validation, yielding a cross-validation coefficient of determination (R-c(2)) of 0.90 and a root mean square error of cross-validation (RMSECV) of 0.22 ppm. The current study shows the potential of LIBS as a rapid analysis tool for the meat processing industry.

Area:

Nutrition

Material:

Beef

Elements:

Lines [nm]:

Rb I 780.03 nm

Emmision lines:
Rb I 780.03 nm

Quantification of copper content with laser induced breakdown spectroscopy as a potential indicator of offal adulteration in beef

Author: Casado-Gavalda, M. P. ; et. al.

Journal: Talanta (2017)

Applications Chemometrics

DOI: 10.1016/j.talanta.2017.03.071

Authors
Cama-Moncunill, R. ; Cama-Moncunill, X. ; Cullen, P. J. ; Dixit, Y. ; Geulen, D. ; Markiewicz-Keszycka, M. ; Sullivan, C.

Keywords

LIBS; Beef; Offal; Copper; PLSR; Chemometrics;MOTION CONDITIONS; TRACE-ELEMENTS; MEAT; SPECTROMETRY; LIBS; CLASSIFICATION; PREDICTION; SAMPLES

Abstract

Laser induced breakdown spectroscopy (LIBS) is an emerging technique in the field of food analysis which provides various advantages such as minimal sample preparation, chemical free, rapid detection, provision of spatial information and portability. In this study, LIBS was employed for quantitative analysis of copper content in minced beef samples spiked with beef liver over three independent batches. Copper content was determined with graphite furnace atomic absorption spectroscopy (GFAAS) in order to obtain reference values for modelling. Partial least square regression (PLSR) was performed to build a calibration and validation model. A calibration model with a high R-cv(2) of 0.85 and a RMSECV of 43.5 ppm was obtained, confirming a good fit for the model. The validation model showed a good prediction accuracy with a high R-p(2) of 0.85 and RMSEP of 36.8 ppm. Moreover, on a further study to evaluate the spatial capabilities, LIBS was able to successfully map copper content within a pellet, indicating the suitability of LIBS to provide spatial information and therefore potential use on heterogeneous samples. Overall, it can be concluded that LIBS combined with chemometrics demonstrates potential as a quality monitoring tool for the meat processing industry.

Area:

Industry ; Nutrition

Material:

Beef

Elements:

Lines [nm]:

Na I 589.00 nm Na I 589.59 nm Na I 818.33 nm Na I 819.48 nm

Lines [nm]:

N I 742.36 nm N I 744.23 nm N I 746.83 nm

Lines [nm]:

Mg II 279.55 nm Mg I 518.36 nm

Lines [nm]:

K I 766.49 nm K I 769.90 nm

Lines [nm]:

Ca II 393.37 nm Ca I 422.67 nm

...

Emmision lines:
C I 247.86 nm
Mg II 279.55 nm
Cu I 324.75 nm
Cu I 327.40 nm
Zn I 330.29 nm
Ca II 393.37 nm
Ca I 422.67 nm
Mg I 518.36 nm
Na I 589.00 nm
Na I 589.59 nm
H I 656.28 nm
N I 742.36 nm
N I 744.23 nm
N I 746.83 nm
K I 766.49 nm
K I 769.90 nm
O I 777.19 nm
Rb I 780.03 nm
Na I 818.33 nm
Na I 819.48 nm

Laser induced breakdown spectroscopy for quantification of sodium and potassium in minced beef: a potential technique for detecting beef kidney adulteration

Author: Dixit, Y. ; et. al.

Journal: Analytical Methods (2017)

Applications Chemometrics

DOI: 10.1039/c7ay00757d

Authors
Cama-Moncunill, R. ; Cama-Moncunill, X. ; Casado-Gavalda, M. P. ; Cullen, P. J. ; Markiewicz-Keszycka, M. ; Sullivan, C.

Keywords

NIR SPECTROSCOPY; DATA NORMALIZATION; MOTION CONDITIONS; INFANT FORMULA; DIETARY-SODIUM; BLOOD-PRESSURE; MEAT; LIBS; CLASSIFICATION; PREDICTION

Abstract

Beef is a rich source of important minerals, with potassium (K) being the most abundant mineral quantitatively except in cured meats where sodium (Na) from the added salt predominates. This study evaluates the capability of LIBS for quantification of the Na and K contents of minced beef as a potential method of detecting beef kidney adulteration. Additionally, the study aims to demonstrate the ability of LIBS to provide spatial mineral information of minced beef. A LIBS system was employed to collect spectral information of adulterated minced beef samples. Atomic absorption spectroscopy (AAS) was used to obtain reference values for Na and K. The chemometric technique of partial least squares regression (PLSR) was used to build the prediction models. Spatial mineral maps of minced beef samples were generated based on the predicted percentages of Na and K. The models for Na and K yielded calibration coefficients of determination (R-c(2)) of 0.97 and 0.91 respectively. Similarly, a good calibration model was obtained for adulteration yielding a R-c(2) of 0.97. Good prediction accuracy was observed for all models. Spatial mapping provided two major advantages: (a) representative measurements of samples and (b) spatial distribution of multi-elements. The results observed illustrate the ability of LIBS combined with chemometrics as a potential monitoring tool for mineral quantification as well as adulteration detection for the meat processing industry.

Area:

Health

Material:

Beef

Elements:

Lines [nm]:

Ca II 393.37 nm Ca II 396.85 nm Ca I 422.67 nm Ca I 430.25 nm Ca I 443.50 nm Ca I 445.48 nm Ca I 612.22 nm Ca I 616.22 nm Ca I 643.91 nm Ca I 646.26 nm

Lines [nm]:

Na II 445.47 nm Na I 568.26 nm Na I 568.82 nm Na I 589.00 nm Na I 589.59 nm Na I 818.33 nm Na I 819.48 nm

Lines [nm]:

Fe I 445.50 nm Fe II 512.88 nm Fe I 516.46 nm Fe I 568.25 nm Fe I 643.88 nm

Lines [nm]:

Mg II 279.55 nm Mg II 280.27 nm Mg I 285.21 nm Mg I 518.36 nm

Lines [nm]:

N I 742.36 nm N I 744.26 nm N I 746.83 nm

...

Emmision lines:
Mg II 279.55 nm
Mg II 280.27 nm
Mg I 285.21 nm
Zn I 330.26 nm
Ca II 393.37 nm
Ca II 396.85 nm
Ca I 422.67 nm
Ca I 430.25 nm
Ca I 443.50 nm
Na II 445.47 nm
Ca I 445.48 nm
K II 445.50 nm
Fe I 445.50 nm
Fe II 512.88 nm
Fe I 516.46 nm
Rb II 516.46 nm
Mg I 518.36 nm
Fe I 568.25 nm
Na I 568.26 nm
Na I 568.82 nm
Na I 589.00 nm
Na I 589.59 nm
Ca I 612.22 nm
Ca I 616.22 nm
Fe I 643.88 nm
Ca I 643.91 nm
Ca I 646.26 nm
H I 656.28 nm
N I 742.36 nm
N I 744.26 nm
N I 746.83 nm
K I 766.49 nm
K I 769.90 nm
O I 777.19 nm
O I 777.42 nm
Rb I 780.03 nm
Na I 818.33 nm
Na I 819.48 nm

Material: Beef

Search results

Contacts

Contact Us

AtomTrace a.s.

Jobs

Support