Comparative study of commercial cold-cuts used NIRs and sensory analysis

Judit Belovai, R. Romvári, György Bázár, András Szabó

Research output: Contribution to journalArticle

Abstract

In the everyday diet cold-cut meat products are important food products, thus a comparative study of those with consumer perception and instrumental techniques were undertaken. Five different "Párizsi" (Lyoner) samples were compared with full aroma profile analysis and near infrared spectroscopy. Moreover, the OptiProbe fiber optic and the conventionally used Sample Transport Module (STM, Foss Tecator, Sweden) were as well compared on the meat products, from the aspect of applicability. The results provided 76.3% and 49.1% successful classification results during the calibration and cross-validation. The brand of the different samples could be only less accurately determined with the sensory analysis. The basis of this bias was the exchange of two samples falling very close to each other in the sensorial characteristics (samples 2 and 3). The classification based on NIR spectra was more powerful. The OptiProbe unit applied the wavelength range of 650-1850 nm successfully. The principal component analysis (94%) and the discriminant analysis (cross-validation = 98%) provided reliable results only with the STM unit. In contrast, the NIR spectrum results gained with the OptiProbe unit was markedly weaker (PLSDA cross validation = 71%).

Original languageEnglish
Pages (from-to)221-225
Number of pages5
JournalActa Agriculturae Slovenica
Volume100
Issue numberSUPPL.3
Publication statusPublished - Sep 2012

Fingerprint

luncheon meats
Meat Products
meat
sensory evaluation
comparative study
Near-Infrared Spectroscopy
fiber optics
Discriminant Analysis
Principal Component Analysis
discriminant analysis
infrared spectroscopy
Sweden
Calibration
principal component analysis
near infrared
meat products
diet
Diet
calibration
wavelength

Keywords

  • Cold cut
  • Meat products
  • NIR
  • Sensory analysis

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Water Science and Technology

Cite this

Comparative study of commercial cold-cuts used NIRs and sensory analysis. / Belovai, Judit; Romvári, R.; Bázár, György; Szabó, András.

In: Acta Agriculturae Slovenica, Vol. 100, No. SUPPL.3, 09.2012, p. 221-225.

Research output: Contribution to journalArticle

Belovai, J, Romvári, R, Bázár, G & Szabó, A 2012, 'Comparative study of commercial cold-cuts used NIRs and sensory analysis', Acta Agriculturae Slovenica, vol. 100, no. SUPPL.3, pp. 221-225.
Belovai, Judit ; Romvári, R. ; Bázár, György ; Szabó, András. / Comparative study of commercial cold-cuts used NIRs and sensory analysis. In: Acta Agriculturae Slovenica. 2012 ; Vol. 100, No. SUPPL.3. pp. 221-225.
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