Abstract:
In recent times, food authenticity is the subject of great concern for researchers, processors, marketing experts, food authorities and public. In addition to adulterated or unauthentic meat, marketing of meat from dead birds/animals and non-Halal slaughtered meat, particularly of poultry sector, is another consumer concern. Islamic laws deliver comprehensive dietary rules, collectively termed “Halal”, which provide the list of all permitted foods and prohibitions on eating meat which is not obtained under Islamic guidelines. In the current project, poultry birds were subjected to various slaughtering methods and compared for their microbial and quality characteristics through traditional and advanced methods (FTIR spectroscopy, Fluorescence spectroscopy). Additionally, dead poultry birds were also taken for comparative analysis. Compositional analyses revealed that slaughtering process affected meat composition in a significant manner. Likewise, results of quality assessment stated that Halal slaughtering method showed highest WHC, lower microbial load and less nitrogenous losses. Results for PCA of FTIR spectra described that classification of meat samples into four distinct groups was incomplete, but PCA differentiated some samples into distinct groups based on various slaughtering methods with minimal overlapping. Data obtained through chemometric modeling of fluorescent spectra described that variations in the peak heights and positions provided the evidence that spectral differences were due to differences in the light absorption by fluorophores present in meat. The study provides the evidence regarding the effectiveness of spectroscopic techniques to detect slaughtering authenticity of meat.
Page(s):
144-144
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
meat quality
,
spectroscopy
,
Chemometrics
,
Meat Authenticity
,
Halal slaughtering