Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy

Qingsen Liu; Pengcheng Dong; Lemonia-Christina Fengou; George-John Nychas; Stephanie Marie Fowler; Yanwei Mao; Xin Luo; Yimin Zhang

doi:10.1016/j.meatsci.2023.109168

Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy

Meat Sci. 2023 Jun:200:109168. doi: 10.1016/j.meatsci.2023.109168. Epub 2023 Mar 20.

Authors

Qingsen Liu¹, Pengcheng Dong², Lemonia-Christina Fengou³, George-John Nychas⁴, Stephanie Marie Fowler⁵, Yanwei Mao⁶, Xin Luo⁷, Yimin Zhang⁸

Affiliations

¹ Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
² Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China. Electronic address: dpch@dpch.cn.
³ Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece. Electronic address: lefengou@aua.com.
⁴ Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece. Electronic address: gjn@aua.gr.
⁵ NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia. Electronic address: steph.fowler@dpi.nsw.gov.au.
⁶ Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China. Electronic address: maoyanwei@sdau.edu.cn.
⁷ Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China. Electronic address: luoxin@sdau.edu.cn.
⁸ Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China. Electronic address: ymzhang@sdau.edu.cn.

PMID: 36963260
DOI: 10.1016/j.meatsci.2023.109168

Abstract

The objective of this study was to assess the potential to predict the microbial beef spoilage indicators by Raman and Fourier transform infrared (FT-IR) spectroscopies. Vacuum skin packaged (VSP) beef steaks were stored at 0 °C, 4 °C, 8 °C and under a dynamic temperature condition (0 °C ∼ 4 °C ∼ 8 °C, for 36 d). Total viable count (TVC) and total volatile basic nitrogen (TVB-N) were obtained during the storage period along with spectroscopic data. The Raman and FTIR spectra were baseline corrected, pre-processed using Savitzky-Golay smoothing and normalized. Subsequently partial least squares regression (PLSR) models of TVC and TVB-N were developed and evaluated. The root mean squared error (RMSE) ranged from 0.81 to1.59 (log CFU/g or mg/100 g) and the determination coefficient (R²) from 0.54 to 0.75. The performance of PLSR model based on data fusion (combination of Raman and FT-IR data) is better than that based on Raman spectra and similar to that of FT-IR. Overall, Raman spectroscopy, FT-IR spectroscopy, and a combination of both exhibited a potential for the prediction of the beef spoilage.

Keywords: Beef spoilage; FT-IR spectra; Raman spectra; Rapid prediction; TVB-N.

MeSH terms

Animals
Cattle
Least-Squares Analysis
Red Meat*
Spectroscopy, Fourier Transform Infrared / methods
Spectrum Analysis, Raman / methods