Search

This study developed a novel method for monitoring cheese contamination with Clostridium spores non-invasively using hyperspectral imaging (HSI). The ability of HSI to quantify Clostridium metabolites was investigated with control cheese and cheese manufactured with milk contaminated with Clostridium tyrobutyricum, Clostridium butyricum and Clostridium sporogenes. Microbial count, HSI and SPME-GC-MS data were obtained over 10 weeks of storage. The developed method using HSI successfully quantified butyric acid (R2 = 0.91, RPD = 3.38) a major compound of Clostridium metabolism in cheese. This study creates a new venue to monitor the spatial and temporal development of late blowing defect (LBD) in cheese using fast and non-invasive measurement. NZBIDA

This study illustrates the ability of laser induced breakdown spectroscopy (LIBS) to detect and map 22 minerals in food. A LIBS system was used to spatially collect spectra of beef samples. Samples were 23 brined in a 6% salt solution for 2h and 24h along with a control sample. Samples were measured by 24 scanning the cross-section of each sample in a 90 X 90 square grid. Sodium (Na) distribution images 25 with respect to emission peak at 589.05 nm were generated after pre-processing the spectral data which 26 directly corresponds to salt levels. As expected, the control sample showed the lowest Na distribution 27 whereas 2h brined sample showed distribution along the sample’s edges decreasing towards the centre. 28 The 24 h brined sample showed increased diffusion. Overall, results show the ability of LIBS to map 29 salt diffusion in meat via Na LIBS imaging, which could be used to optimize brining conditions

Meat and meat products are popular foods due to their balanced nutritional nature and their availability in a variety of forms. In recent years, due to an increase in the consumer awareness regarding product quality and authenticity of food, rapid and effective quality control systems have been sought by meat industries. Near‐Infrared (NIR) spectroscopy has been identified as a fast and cost‐effective tool for estimating various meat quality parameters as well as detecting adulteration. This review focusses on the on/inline application of single and multiprobe NIR spectroscopy for the analysis of meat and meat products starting from the year 1996 to 2017. The article gives a brief description about the theory of NIR spectroscopy followed by its application for meat and meat products analysis. A detailed discussion is provided on the various studies regarding applications of NIR spectroscopy and specifically for on/inline monitoring along with their advantages and disadvantages. Additionally, a brief description has been given about the various chemometric techniques utilized in the mentioned studies. Finally, it discusses challenges encountered and future prospects of the technology. It is concluded that, advancements in the fields of NIR spectroscopy and chemometrics have immensely increased the potential of the technology as a reliable on/inline monitoring tool for the meat industry.