Authentication of beef versus horse meat using 60 MHz H-1 NMR spectroscopy

Jakes, W., Gerdova, A., Defernez, M., Watson, A. D., McCallum, C., Limer, E., Colquhoun, I. J., Williamson, D. C. and Kemsley, E. K. (2015) Authentication of beef versus horse meat using 60 MHz H-1 NMR spectroscopy. Food Chemistry, 175. pp. 1-9. ISSN 0308-8146

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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.

Item Type:	Article
Uncontrolled 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
Faculty \ School:	Faculty of Science > School of Chemistry (former - to 2024)
UEA Research Groups:	Faculty of Medicine and Health Sciences > Research Centres > Population Health
Depositing User:	LivePure Connector
Date Deposited:	20 Jul 2018 14:30
Last Modified:	06 Feb 2025 07:55
URI:	https://ueaeprints.uea.ac.uk/id/eprint/67712
DOI:	10.1016/j.foodchem.2014.11.110

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