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Impacts of colored light-emitting diode illumination on the growth performance and fecal microbiota in goose
摘要： Besides on the reproductive performance, the light also has an important effect on the growth in birds. In the present study, we for the first time investigated effects of colored light-emitting diodes (LED) on both growth performance and fecal microbiota in meat geese. We randomly selected a total of 120 geese at birth (0-day), divided them into 3 groups evenly (i.e., 40 geese each group), and then reared them under 3 colored light-emitting diodes (i.e., blue, red, and white) with the same photoperiod for 9 wk, respectively. We collected fecal samples at the experimental day 35 and 63, respectively. We observed that geese in blue light had higher body weight than those in red and white lights at the early stage of the experiment but showed lower body weight at the late stage, particularly at day 63 (P , 0.05). Interestingly, we found that the relative abundances of 3 dominant bacteria phyla, Firmicutes, Proteobacteria, and Cyanobacteria, were comparable among 3 groups at day 35, while at day 63, the blue light group had the significantly (P , 0.05) lowest and highest abundance for Firmicutes and Proteobacteria, respectively. Functional enrichment analyses revealed that the fecal microbiota in the red light group was mainly involved in metabolism at day 35, whereas at day 63, the fecal microbiota were engaged into membrane transportation and transcription. In contrast, the blue light group had more enriched pathways relevant with membrane transportation at day 63 than day 35 and had several pathways involved in metabolism at day 63 as well. Collectively, our results revealed that the light with different colors affects the growth performance of geese via the gut microbiota, which in turn influences the digestion and absorption of geese.
关键词： growth performance,light color,meat goose,fecal microbiota
更新于2025-09-23 15:19:57
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Critical Review on the Utilization of Handheld and Portable Raman Spectrometry in Meat Science
摘要： Traditional methods for the determination of meat quality-relevant parameters are rather time-consuming and destructive, whereas spectroscopic methods offer fast and non-invasive measurements. This review critically deals with the application of handheld and portable Raman devices in the meat sector. Some published articles on this topic tend to convey the impression of unrestricted applicability of mentioned devices in this field of research. Furthermore, results are often subjected to over-optimistic interpretations without being underpinned by adequate test set validation. On the other hand, deviations in reference methods for meat quality assessment and the inhomogeneity of the meat matrix pose a challange to Raman spectroscopy and multivariate models. Nonetheless, handheld and portable Raman devices show considerable potential for some applications in the meat sector.
关键词： handheld,portable,meat,mobile,review,Raman spectroscopy,meat quality
更新于2025-09-19 17:15:36
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Investigation of the post mortem zinc protoporphyrin IX fluorescence with respect to its protein-bound and unbound occurrence in aqueous meat extracts
摘要： Zinc protoporphyrin IX (ZnPP) is known to accumulate in most meat products during storage. However, the pathway of its formation is not yet completely clarified. To gain more insights into the specificity of ZnPP occurrence, a SEC-HPLC-UV-fluorescence setup was established to screen the proteins in aqueous meat extracts for their ZnPP fluorescence during incubation. In accordance with previous studies it was identified by SDS-PAGE and MALDI-TOF-MS that ZnPP formation takes place in myoglobin. In this study, valuable new insights into the ZnPP forming pathway were gained, as our results indicated that a significant part of ZnPP - after being formed within the protein - is transitioned into free ZnPP during incubation. Additionally, the obtained results implied that ZnPP may also occur in proteins of higher molecular weight (>100 kDa).
关键词： SEC-HPLC,SDS-PAGE,post mortem chemistry,MALDI-TOF-MS,meat,fluorescence screening
更新于2025-09-19 17:15:36
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Rapid detection of tryptamine by optosensor with molecularly imprinted polymers based on carbon dots-embedded covalent-organic frameworks
摘要： A rapid optosensing detection method for tryptamine (TRY) based on one-pot surface-imprinting synthesis methods has been developed. The optosensor consists of molecularly imprinted polymers (MIPs) based on carbon dots (CNs)-embedded covalent-organic frameworks (COFs). The principle of operation depends on adsorbents providing a large number of accessible recognition sites with high affinity and specificity, to achieve both a rapid uptake of and high capacity for TRY. After removing the template molecules, the desired molecular cavities were selected and fixed in a distinct manner to provide a defined chemical microenvironment for the reversible binding of the TRY target molecules. The optosensing system relied on the linear relationship between the fluorescence intensity of the TRY-imprinted polymers and the concentration of TRY in the range of 0.025–0.4 mg kg-1 with a detection limit of 7 μg kg-1. The system was used for efficiently detecting TRY in meat samples with recovery values from 91.42% to 119.80%.
关键词： covalent organic frameworks,meat,molecularly imprinted polymers,tryptamine,carbon nanodots
更新于2025-09-19 17:15:36
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Discrimination between fresh, chilled, and frozen/thawed chicken based on its skin's spectrochemical and optical properties
摘要： Monitoring of the spectrochemical and optical properties of biomaterials has been widely utilized in many biomedical applications for both diagnosis and therapy. Recently, these nondestructive, noninvasive technologies have been used to inspect the quality and safety of food products. In this work, samples from chicken breast skin were investigated spectrochemically and optically to distinguish between fresh, frozen/thawed, and chilled chicken to reveal the adulteration of fresh meat and commercial fraud. Spectrochemical analysis was carried out using the Laser-Induced Fluorescence (LIF) technique. In the LIF setup used, a diode-pumped solid-state laser was used as a pump laser at l ? 266 nm. The LIF spectra were then analyzed statistically using the principal component analysis (PCA) method, while optical analysis was conducted via measurement of the parameters of the absorption and scattering of laser light (l ? 405 nm) on the chicken's skin. The optical absorption and scattering coe?cients were acquired using an integrating sphere with a combination of the Beer–Lambert law and the Kubelka–Munk mathematical model. The spatial distribution of light at the sample surface was modeled using Monte-Carlo simulation and ?nite element solution of the di?usion equation to visualize the results. The potential of the LIF technique combined with principal component analysis in discriminating between the three chicken categories was validated by measuring the optical parameters as well as the simulation model. Besides, the discriminative ability of the proposed method was evaluated using receiver operating characteristic (ROC) curves, which showed sensitivity in discriminating fresh and frozen samples of 0.82 and 0.74 in fresh-chilled separation. These investigations demonstrate the capability of using LIF and proper software for in situ commercial fraud detection, i.e., in supermarkets and/or meat supplier centers.
关键词： Laser-Induced Fluorescence,Chicken meat quality,Optical properties,Commercial fraud detection,Principal Component Analysis
更新于2025-09-19 17:13:59
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Anion exchange polymeric sorbent coupled to high‐performance liquid chromatography with <scp>UV</scp> diode array detection for the determination of ten <i>N</i> ‐nitrosamines in meat products: a validated approach
摘要： Among mechanisms and molecules presumably involved in the carcinogenicity induced by meat consumption, the N-nitrosamines (N-NAs) are a class of compounds characteristic of processed meats. In this work, an analytical method for the determination of 10 N-Nitrosamines (N-Nitrosomorpholine, N-Nitriosomethyethylamine, N-Nitrosopyrrolidine, N-Nitrosodiethylamine, N-Nitrosopiperidine, N-Nitrosodipropylamine, N-Nitrosomethylaniline, N-Nitrosodibutylamine, N-Nitrosodiphenylamine, N-Nitrosodibenzylamine) in fresh meats and meat products was developed, optimized and validated. The method is based on optimized sample purification by solid phase extraction (anion exchange polymeric sorbent) and separation/detection by high performance liquid chromatography coupled to UV diode array detection. The validation procedure allowed to ascertaining good analytical performances in terms of sensitivity, selectivity towards interfering compounds, accuracy and robustness. The values obtained for precision (range: 4.3% - 14.4%) and recovery percentages (range: 80.8% - 95.1%) were compared to reference values indicated in the Decision No. 657/2002/EC, resulting as compliant. The measurement uncertainty (lower than 14.6%) was satisfactory for each N-NA as well.
关键词： meat,food safety,solid phase extraction,validation,diode array detection,Nitrosamines,processed meats,HPLC,carcinogenic compounds,anion exchange sorbent
更新于2025-09-11 14:15:04
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Detection of adulteration with duck meat in minced lamb meat by using visible near-infrared hyperspectral imaging
摘要： This paper described a rapid and non-destructive method based on visible near-infrared (Vis-NIR) hyperspectral imaging system (400–1000 nm) for detection adulteration with duck meat in minced lamb. The multiple average of the reference spectral and a predicted relative spatial distribution coe?cient were applied in this study to reduce the noise of the spectra. The PLSR model with selected wavelengths achieved better results than others with determination of coe?cients (R2 P) of 0.98, and standard error of prediction (RMSEP) of 2.51%. And the prediction map of the duck minced in lamb meat was generated by applying the prediction model. The results of this study indicate the great potential of the hyperspectral technology applying to rapidly and accurately detect the meat adulteration in minced lamb meat.
关键词： Hyperspectral imaging,Minced lamb meat,PLSR,Duck meat,Adulteration
更新于2025-09-10 09:29:36
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Detection of minced lamb and beef fraud using NIR spectroscopy
摘要： In this study, the feasibility of NIR spectroscopy to detect different types of meat fraud in both minced lamb and beef was investigated. For this, a multivariate chemometric approach was used to identify the most useful pre-processing techniques to discriminate between pure lamb and beef and adulterated samples. The results obtained in this study suggest that it is possible to use NIRS to distinguish pure from adulterated minced meat with acceptable precision and accuracy. Rates of classification between 78.95 and 100% were achieved for the validation sets. Higher % CC samples were obtained for samples mixed with pork, meat of Lidia breed cattle and foal meat than for samples adulterated with chicken, where the lowest rates of classification were achieved in both lamb and beef. Additionally, identification of adulteration of meat of Lidia breed cattle in minced beef at 2% was achieved. Furthermore, best classification results were obtained for minced beef mixed with foal meat with a 100% of samples correctly classified indicating that inclusion of foal meat in minced beef at 1% and higher can be detected by using NIRS. Regarding pre-processing techniques, in general, the most powerful ones to classify both groups of samples (pure and mixed) were those orientated to reduce the scatter, MSC and SNV, and, those to correct peak overlaps, 1st and 2nd Der.
关键词： adulteration detection,NIR spectroscopy,minced lamb,chemometrics,meat fraud,minced beef
更新于2025-09-09 09:28:46