Classifi cation of Minced Meats of Beef, Pork, Chicken and the Mixed One Based on Their Chemical Compositions

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  • 牛肉，豚肉，鶏肉および混合挽肉の化学成分識別
  • ギュウニク,ブタニク,ケイニク オヨビ コンゴウ ヒキニク ノ カガク セイブン シキベツ

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Abstract

Classifi cation of minced meats of beef, pork, chicken, and the mixed one were studied based on their chemical compositions. The chemical compositions used were moisture, crude fat, crude protein and fatty acid compositions. Moisture, crude fat and crude protein could not be used for the classifi cation of beef, pork and chicken because these chemical composition distributed widely depending on the portions of each meat such as loin, bacon, ham, shank, breast and thigh, and three kind of meats overlapped in each chemical composition. As for the fatty acid compositions measured at each portion of beef, pork and chicken, clear differences could be observed in linoleic acid (C18:2) and stearic acid (C18:0) among the three kinds of meats. Therefore, it seemed that C18:2 and C18:0 could be used for the classifi cation of beef (100 %), pork (100 %) and chicken (100 %). However, beef (100 %) and mixed one (beef 80 % + pork 20 %), and pork (100 %) and mixed one (pork 80 % + chicken 20 %) overlapped in C18:2 and C18:0. Therefore these fatty acids were not enough for the classifi cation. Then partial least square discriminant analysis (PLS-DA) using 21 fatty acids and the ratio of C18:2 and C18:0 (c18:2/C18:0) were examined. In the PLS-DA, reference values of 100 % meat (beef 100 %, pork 100 %) and 80 % meat (beef 80 %, pork 80 %) were 100 and 80 scores, respectively. If 92 score was used as a threshold, 80 % meat could be separated completely from 100 % meat. The structure of the PLS-DA model was made clear in this study.

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