Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study

• Main Authors: Marta Ruiz, María José Beriain, Miguel Beruete, Kizkitza Insausti, José Manuel Lorenzo, María Victoria Sarriés
• Format: Article
• Language: English
• Published: MDPI AG 2020-05-01
• Series: Foods
• Subjects: MIR spectroscopy; foal meat; chemical composition; quality parameters
• Online Access: https://www.mdpi.com/2304-8158/9/5/583

The aim of this work was to evaluate the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences based on slaughter ages and finishing diets. In addition, the wavelength ranges which contribute to this meat quality differentiation were also determined. Important characteristics as moisture and total lipid content were well predicted using Mid-Infrared Spectroscopy (MIR)with Rv² values of 82% and 66%, respectively. Regarding fatty acids, the best models were obtained for arachidonic, vaccenic, docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA) with Rv² values over 65%. Quality parameters, as instrumental colour and texture and sensory attributes did not reach high prediction coefficients (<i>R</i>²). With the spectra data of the region 2198–1118 cm⁻¹, samples were accurately classified according to slaughter age (78%) and finishing diet (72%). This preliminary research shows the potential of MIR spectroscopy as an alternative tool to traditional meat chemical composition methods. Finally, the wavelength range of the spectrum from 2198 to 1118 cm⁻¹ showed good results for classification purposes.