Identification of ground meat species using near-infrared spectroscopy and class modeling techniques - Aspects of optimization and validation using a one-class classification model

Abstract

Chemometric methods permit the construction of classifiers that effectively assist in monitoring safety, quality and authenticity of meat based on the near-infrared (NIR) spectral fingerprints. Discriminant techniques are often considered in multivariate quality control. However, when the authenticity of meat products is the primary concern, they often lead to an incorrect recognition of new samples. The performances of two class modeling techniques (CMT) in order to recognize meat sample species based on their NIR spectra was compared - a one-class classifier variant of the partial least squares method (OCPLS) and the soft independent modeling of class analogy (SIMCA). Based on obtained sensitivity and specificity values, OCPLS and SIMCA can be considered as an effective CMT for the classification of complex natural samples such as studied meat samples (with a relatively large variability). Moreover, particular attention was paid to the optimization and validation of a one-class classification model.

Keywords: Meat identification; Model optimization; Model validation; OCPLS; One-class classification; SIMCA.