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ToolsJakes, 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
Full text not available from this repository. (Request a copy)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: | 28 Mar 2025 08:48 |
| URI: | https://ueaeprints.uea.ac.uk/id/eprint/67712 |
| DOI: | 10.1016/j.foodchem.2014.11.110 |
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