Abstract
This work reports a candidate screening protocol to distinguish beef from horse meat based upon comparison of triglyceride signatures obtained by 60 MHz H-1 NMR spectroscopy. Using a simple chloroform-based extraction, we obtained classic low-field triglyceride spectra from typically a 10 min acquisition time. Peak integration was sufficient to differentiate samples of fresh beef (76 extractions) and horse (62 extractions) using Naive Bayes classification. Principal component analysis gave a. two-dimensional "authentic" beef region (p = 0.001) against which further spectra could be compared. This model was challenged using a subset of 23 freeze thawed training samples. The outcomes indicated that storing samples by freezing does not adversely affect the analysis. Of a further collection of extractions from previously unseen samples, 90/91 beef spectra were classified as authentic, and 16/16 horse spectra as non-authentic. We conclude that 60 MHz 1H NMR represents a feasible high-throughput approach for screening raw meat. (C) 2014 The Authors. Published by Elsevier Ltd.
Original language | English |
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Pages (from-to) | 1-9 |
Number of pages | 9 |
Journal | Food Chemistry |
Volume | 175 |
Early online date | 26 Nov 2014 |
DOIs | |
Publication status | Published - 15 May 2015 |
Keywords
- Speciation
- Beef
- Horse
- Meat
- 60 MHz H-1 NMR
- Bench-top NMR
- Triglyceride
- Authenticity
- Chemometrics
- Non-targeted screening
- NUCLEAR-MAGNETIC-RESONANCE
- FATTY-ACID
- EDIBLE OILS
- CLASSIFICATION
- UNSATURATION
- PORK
- NMR