ArticleFoods (Basel, Switzerland)2018
Quality Assessment of Pork and Turkey Hams Using FT-IR Spectroscopy, Colorimetric, and Image Analysis.
Article in Foods (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 31 citations in OpenAlex.
- Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics.Foods (Basel, Switzerland) · 2024Article
- Rapid Detection of Benzo[a]pyrene in Extra Virgin Olive Oil Using Fluorescence Spectroscopy.Molecules (Basel, Switzerland) · 2023Article
- Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures.Heliyon · 2022Article
- A comparative study of meat quality and vibrational spectroscopic properties of different chicken breeds.Poultry science · 2022Article
- Fatty Acid Profile of Lipid Fractions of Mangalitza (Foods (Basel, Switzerland) · 2021Article
- Dietary Exposure Assessment of Veterinary Antibiotics in Pork Meat on Children and Adolescents in Cyprus.Foods (Basel, Switzerland) · 2020Article
- Mid- to long-wave infrared computational spectroscopy using a subwavelength coaxial aperture array.Scientific reports · 2019Article
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The implementation of fast and nondestructive methods in meat products and colds cuts have become increasingly important to evaluate their quality in relation to different factors such as origin, type of processing, freshness, adulteration, and authenticity. In this study, Fourier Transform Infrared Spectroscopy (FT-IR), colorimetric, and image-analysis methods were implemented to characterize and classify ham cold cuts in terms of meat type, processing, and shelf life during refrigerated storage. Two types of commercial hams (made from pork and turkey) and three types of processing (boiled, smoked, and roasted) were selected. By using the most appropriate color parameters, a*, h, and C*, as well as the textural features' angular second moment, long-running emphasis, and standard deviation of image intensity from the hams' images, high-classification values for the different ham samples were achieved. The FT-IR analysis revealed the presence of absorbance bands of proteins, triglycerides, fatty acids, and carbohydrates with different intensities according to meat type and processing. Refrigeration storage caused significant alterations of color parameters and a partial degradation of triglycerides and proteins. Moreover, the image-analysis findings indicated that storage period caused significant degradation of ham images relating to local linearity, and structural and textural continuum.
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