Tenderness of PGI "Ternera de Navarra" beef samples determined by FTIR-MIR spectroscopy
| dc.contributor.author | Beriain Apesteguía, María José | |
| dc.contributor.author | Lozano Saiz, María | |
| dc.contributor.author | Echeverría Morrás, Jesús | |
| dc.contributor.author | Murillo Arbizu, María Teresa | |
| dc.contributor.author | Insausti Barrenetxea, Kizkitza | |
| dc.contributor.author | Beruete Díaz, Miguel | |
| dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
| dc.contributor.department | Institute for Advanced Materials and Mathematics - INAMAT2 | en |
| dc.contributor.department | Ingeniería Eléctrica, Electrónica y de Comunicación | es_ES |
| dc.contributor.department | Ingeniaritza Elektrikoa, Elektronikoaren eta Telekomunikazio Ingeniaritzaren | eu |
| dc.date.accessioned | 2023-02-23T19:19:18Z | |
| dc.date.available | 2023-02-23T19:19:18Z | |
| dc.date.issued | 2022 | |
| dc.date.updated | 2023-02-23T09:52:37Z | |
| dc.description.abstract | Understanding meat quality attribute changes during ageing by using non-destructive techniques is an emergent pursuit in the agroindustry research field. Using beef certified samples from the protected geographical indication (PGI) “Ternera de Navarra”, the primary goal of this study was to use Fourier transform infrared spectroscopy on the middle infrared region (FTIR-MIR) as a tool for the examination of meat tenderness evolution throughout ageing. Samples of the longissimus dorsi muscle of twenty young bulls were aged for 4, 6, 11, or 18 days at 4 °C. Animal carcass classification and sample proximate analysis were performed to check sample homogeneity. Raw aged steaks were analyzed by FTIR-MIR spectroscopy (4000–400 cm−1) to record the vibrational spectrum. Texture profile analysis was performed using a multiple compression test (compression rates of 20%, 80%, and 100%). Compression values were found to decrease notably between the fourth and sixth day of ageing for the three compression rates studied. This tendency continued until the 18th day for C20. For C80 and C100, there was not a clear change in the 11th and 18th days of the study. Regarding FTIR-MIR as a prediction method, it achieved an R2 lower than 40%. Using principal component analysis (PCA) of the results, the whole spectrum fingerprint was used in the discrimination of the starting and final ageing days with correct maturing time classifications. Combining the PCA treatment together with the discriminant analysis of spectral data allowed us to differentiate the samples between the initial and the final ageing points, but it did not single out the intermediate points. | en |
| dc.description.sponsorship | This work was supported by the Spanish “Ministerio de Ciencia e Innovación (MCIN)” and the Spanish “Agencia Estatal de Investigación (AEI)” (MCIN/AEI/10.13039/501100011033/FEDER “Una manera de hacer Europa”) trough Project Number. RTI2018-094475-B-I00. | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Beriain, M. J., Lozano, M., Echeverría, J., Murillo-Arbizu, M. T., Insausti, K., Beruete, M. (2022) Tenderness of PGI "Ternera de Navarra" beef samples determined by FTIR-MIR spectroscopy. Foods, 11(21), 3426-3440. https://doi.org/10.3390/foods11213426. | en |
| dc.identifier.doi | 10.3390/foods11213426 | |
| dc.identifier.issn | 2304-8158 | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/44820 | |
| dc.language.iso | eng | en |
| dc.publisher | MDPI | en |
| dc.relation.ispartof | Foods 2022, 11(21), 3426 | en |
| dc.relation.projectID | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094475-B-I00/ES/ | |
| dc.relation.publisherversion | https://doi.org/10.3390/foods11213426 | |
| dc.rights | © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license. | en |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | FTIR-MIR spectroscopy | en |
| dc.subject | Beef | en |
| dc.subject | Longissimus dorsi | en |
| dc.subject | Certified samples | en |
| dc.subject | Tenderness | en |
| dc.title | Tenderness of PGI "Ternera de Navarra" beef samples determined by FTIR-MIR spectroscopy | en |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | info:eu-repo/semantics/publishedVersion | |
| dspace.entity.type | Publication | |
| relation.isAuthorOfPublication | 1dddb737-e2da-4788-94bc-7f21e341be52 | |
| relation.isAuthorOfPublication | bee020b1-46cd-4667-86be-7f2f4c4ade3b | |
| relation.isAuthorOfPublication | d73b82c9-d727-4f47-b8de-28b60d82390e | |
| relation.isAuthorOfPublication | d73299bb-63e6-4023-a134-8742f3913a0a | |
| relation.isAuthorOfPublication | 6853cbd8-0a88-42ab-b165-c51b99cb6353 | |
| relation.isAuthorOfPublication.latestForDiscovery | 1dddb737-e2da-4788-94bc-7f21e341be52 |