Non-destructive estimation of ATP contents and plate count on pork meat surface by UV-Vis reflectance spectrum analysis

Journal of Food Engineering

Volumn 110, Issue 1, 2012, Pages 9-17

  Oto, N ^a   Oshita, S ^a   Kawagishi, S ^a   Makino, Y ^a   Kawagoe, Y ^a   Al Haq, M I ^a   Shinozaki, S ^b   Hiruma, N ^b  

^a UNIVERSITY OF TOKYO   (Japan)

^b Mayekawa Manufacturing Company Limited   (Japan)

Author keywords

ATP; Microbe detection; Myoglobin derivatives; Pork meat; Sanitation monitoring; UV Vis reflectance

Indexed keywords

ATP CONTENT; DETERMINATION COEFFICIENTS; MEAT PROCESSING PLANTS; MICROBE DETECTION; MICROBIAL CONTAMINATION; NON DESTRUCTIVE; PARTIAL LEAST-SQUARES REGRESSION; PORK LOIN; PORK MEAT; REFLECTANCE SPECTRUM;

ADENOSINETRIPHOSPHATE; INTERFEROMETRY; MEATS; REFLECTION;

SPECTRUM ANALYSIS;

EID: 84855869642     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.12.017     Document Type: Article

References (46)

1. C.R. Bagshaw ATP analogues at a glance Journal of Cell Science 114 2001 459 460 (Pubitemid 32186104)
2. J.M. Barat, L. Gil, E. Gracia-Breijo, M.C. Aristoy, F. Toldra, R. Martinez-Manez, and J. Soto Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor Food Chemistry 108 2008 681 688
3. D.A. Bautista, D.W. Sprung, S. Barbut, and M.W. Griffiths A sampling regime based on an ATP bioluminescence assay to assess the quality of poultry carcasses at critical control points during processing Food Research International 30 10 1997 803 809 (Pubitemid 28504246)
4. G.S. Birth, and H.G. Hecht Near-infrared technology in the agricultural and food industries P.C. Williams, K.H. Norris, 1987 AACC St. Paul, MN 1
5. J. Brondum, L. Munck, P. Henckel, A. Karlsson, E. Tornberg, and S.B. Engelsen Prediction and water-holding capacity and composition of porcine meat by comparative spectroscopy Meat Science 55 2000 177 185
6. D. Cozzolino, N. Barlocco, A. Vadell, F. Ballesteros, and G. Gallieta The use of visible and near-infrared reflectance spectroscopy to predict colour on both intact and homogenized pork muscle LWT-Food Science and Technology 36 2003 195 202 (Pubitemid 36326027)
7. F.G. del Moral, A. Guillén, L.G. del Moral, F. O'Vallea, L. Martínez, and R.G. del Moral Duroc and Iberian pork neural network classification by visible and near infrared reflectance spectroscopy Journal of Food Engineering 90 2009 540 547 10.1016/j.jfoodeng.2008.07.027
8. D.I. Ellis, and R. Goodacre Rapid and quantitative detection of the microbial spoilage of muscle foods: current status and future trends Trends in Food Science and Technology 12 2001 414 424 (Pubitemid 34881476)
9. D.I. Ellis, D. Broadhurst, D.B. Kell, J.J. Rowland, and R. Goodacre Rapid and quantitative detection of the microbial spoilage of meat by Fourier transform infrared spectroscopy and machine learning Applied and Environmental Microbiology 68 2002 2822 2828 (Pubitemid 34605981)
10. K. Esbensen Multivariate Data Analysis - in Practice fifth ed. 2009 CAMO Process AS Oslo (pp. 137, 163, 556, 571)
11. FAO, 2011. Production, Live Animals. < http://faostat.fao.org/site/ 573/DesktopDefault.aspx?PageID=573#ancor >.
12. V.M. Fernandez-Cabanas, A. Garrido-Varo, J. Gracia-Olmo, E. De Pedro, and P. Dardenne Optimisation of the spectral pre-treatments used for Iberian pig fat NIR calibration Chemometrics and Intelligent Laboratory System 87 2007 104 112
13. I. Fernandez-Segovia, I. Escriche, and J.A. Serra Evolution of volatile fraction and ATP related compounds during storage of desalted cod (Gadus morhua) Food Science and Technology International 14 2008 37 47
14. M. Flores, E. Armero, M.C. Aristoy, and F. Toldra Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality Meat Science 51 1999 53 59 (Pubitemid 129556909)
15. S. Fox WHO to convene on worldwide risk of BSE and vCJD Infections in Medicine 18 2001 69
16. Ph. Gatellier, A. Kondjoyan, S. Portanguen, E. Greve, K. Yoon, and V. Sante-Lhoutellier Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: implications for nutritional quality of meat Food Chemistry 114 2009 1074 1078
17. I. Gonzalez-Martin, C. Gonzalez-Perez, J. Hernandez-Menderz, and N. Alvarez-Gracia Determination of fatty acids in the subcutaneous fat of Iberian breed swine by near infrared spectroscopy (NIRS) with a fiber-optic probe Meat Science 65 2003 713 719 (Pubitemid 36752290)
18. I. Gonzalez-Martin, C. Gonzalez-Perez, N. Alvarez-Gracia, and J.M. Gonzalez-Cabrera On-line determination of fatty acids composition in intramuscular fat of Iberian pork loin by NIRS with a remote reflectance fibre optic probe Meat Science 65 2005 713 719
19. R. Grau, A.J. Sanchez, J. Giron, E. Iborra, A. Fuentes, and J.M. Barat Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy Food Research International 44 2011 331 337
20. J.M. Hawronski, and J. Holah ATP: a universal hygiene monitor Trends in Food Science and Technology 8 1997 79 84 (Pubitemid 27153207)
21. K. Horváth, Zs. Seregély, E. Andrássy, I. Dalmadi, and F.A. Farkas Preliminary study using near infrared spectroscopy to evaluate freshness and detect spoilage in sliced pork meat Acta Alimentaria 37 1 2008 93 102 (Pubitemid 351438455)
22. A.H. Hoving-Bolink, H.W. Vedder, J.W.M. Merks, W.J.H. de Klein, H.G.M. Reimert, R. Frankhuizen, W.H.A.M. van den Broek, and enE. Lambooji Perspective of NIRS measurements early post mortem for prediction of pork quality Meat Science 69 2005 417 423 (Pubitemid 40079251)
23. P. In-Seon, Ch. Yong-Jin, and K. Namsoo Characterization and meat freshness application of a serial three-enzyme reactor system measuring ATP-degradative compounds Analytica Chimica Acta 404 2000 75 81
24. M. Irie Optical techniques for evaluation of pork color Bulletin of Osaka Agricultural Forest Research Center 35 1999 55 59
25. M. Izumimoto Studies on chemical factors and numerical characterization of meat color appearance Okayama Daigaku Nougakubu Gaku Jutuhoukoku 81 1993 81 100 (in Japanese)
26. - phenotype in pigs at slaughter-line using visual and near-infrared spectroscopy Meat Science 55 2000 273 278
27. N. Kaneki, T. Miura, K. Shimada, H. Tanaka, S. Ito, and K. Hotori Measurement of pork freshness using potentiometric sensor Talanta 62 2004 217 221
28. I. Karube, H. Matsuoka, S. Suzuki, E. Watanabe, and K. Toyama Determination of fish freshness with an enzyme sensor system Journal of Agricultural and Food Chemistry 32 1984 314 319
29. S. Kavitha, and V.K. Modi Effect of water activity and temperature on degradation of 5′-inosine monophosphate in a meat model system LWT-Food Science and Technology 40 2007 1280 1286 (Pubitemid 46627742)
30. M. Lin, N. Al-Holy, M. Mousavy-Hesary, H. Al-Qadiri, A.G. Cavinato, and B.A. Rasco Rapid and quantitative detection of the microbial spoilage of chicken breasts by diffused reflectance spectroscopy (600-1100 nm) Letters in Applied Microbiology 39 2004 48 155
31. J. Mateo, M.C. Dominguez, M.M. Aguirrezabal, and J.M. Zumalacarrgui Taste compounds in chorizo and their changes during ripening Meat Science 44 1996 245 254
32. W.F. McClure Spectroscopic Techniques for Food Analysis R.H. Williamson, 1994 VCH Publishers Cambridge, UK (Chapter 2)
33. M. Motoyama, M. Kobayashi, K. Sasaki, M. Nomura, and M. Mitsumoto Pseudomonas spp. Convert metmyoglobin into deoxymyoglobin Meat Science 84 2010 202 207
34. B.T. Nádai Preliminary experiments for measuring meat composition by near infrared reflection technique Acta Alimentaria 12 1983 119 130
35. B.T. Nádai, and V. Mihályi-Kengyel Investigations of different equations predicting moisture, fat and protein content of raw meat by NIR-technique Acta Alimentaria 13 1984 343 353
36. S. Oshita, M.I. Al-Haq, S. Kawagishi, Y. Makino, Y. Kawagoe, X. Ye, S. Shinozaki, and N. Hiruma Monitoring of ATP and viable cells on meat surface by UV-Vis reflectance spectrum analysis Journal of Food Engineering 107 2011 262 267
37. J. Pickrell, and M. Enserink Foot-and-mouth disease - UK outbreak is latest in global epidemic Science 291 2001 1677 (Pubitemid 32198939)
38. S. Roussel, V. Bellon-Maurel, J.M. Roger, and P. Grenier Authenticating white grape must variety with classification models based on aroma sensors, FT-IR and UV spectrometry Journal of Food Engineering 60 4 2003 407 419
39. B. Savenije, G.H. Geesink, J.G.P. van der Palen, and G. Hemke Prediction of pork quality using visible/near infrared reflectance spectroscopy Meat Science 73 2006 181 184
40. Statistics Bureau, MIC Japan, 2009. Statistics on Agriculture, Forestry and Fisheries, Ministry of Agriculture, Food and Fisheries. Government of Japan, Tokyo.
41. M.E. Surette, T.A. Gill, and P.J. Lablanc Biochemical basis of post-mortem nucleotide catabolism in cod (Gadus morhua) and its relationship to spoilage Journal of Agricultural and Food Chemistry 36 1988 19 22
42. A. Watanabe, E. Tsuneishi, and Y. Takimoto Analysis of ATP and its breakdown products in beef by reversed-phase HPLC Journal of Food Science 54 1989 1169 1172
43. P.C. Williams, and K. Norris Near-Infrared Technology in the Agricultural and Food Industries second ed 2001 American Association of Cereal Chemists St. Paul, MN
44. Yano, Y., 1980. Shokuniku No Kannouteki Seishitu. Shokuniku Kakou Handbook, Korin Publishing Co. Ltd. pp. 139. (in Japanese).
45. Z. Zhang, T. Jin, Ch. Dong-hui, and L. Yu-bin Electronic nose with an air sensor matrix for detecting beef freshness Journal of Bionic Engineering 5 2008 67 73 (Pubitemid 351423717)
46. C. Zheng, D.W. Sun, and L.Y. Zheng Correlating colour to moisture content of large cooked beef joints by computer vision Journal of Food Engineering 77 4 2006 858 863 (Pubitemid 43947355)