Non-invasive detection of cold chain disruptions in modified-atmosphere packaged minced pork using a handheld fluorescence device

DOI zum Zitieren der Version auf EPub Bayreuth: https://doi.org/10.15495/EPub_UBT_00009424
URN to cite this document: urn:nbn:de:bvb:703-epub-9424-0

Title data

Schlosser, Johannes ; Mühling, Martin ; Lick, Sonja ; Schmidt, Heinar:
Non-invasive detection of cold chain disruptions in modified-atmosphere packaged minced pork using a handheld fluorescence device.
In: Meat Science. Vol. 234 (2026) . - 110048.
ISSN 1873-4138
DOI der Verlagsversion: https://doi.org/10.1016/j.meatsci.2026.110048

	Format: PDF Name: 1-s2.0-S0309174026000185-main.pdf Version: Published Version Available under License Creative Commons BY 4.0: Attribution
	Download (2MB)

Project information

Project title:	Project's official title Project's id Open Access Publizieren No information

Abstract

This study demonstrates the suitability of a handheld fluorescence device for the detection of cold chain disruptions (CCDs) of modified-atmosphere packaged minced pork through the package or with unpacked samples. Fluorescence spectra of minced pork stored at a constant temperature of 2 °C were highly correlated with the storage time after processing of the meat. Partial least squares regression (PLSR) models for spectra recorded through the package or for unpacked samples yielded cross-validated R2CV = 0.90 or 0.95, respectively. Validation with independent samples investigated under controlled conditions resulted in R2Pred = 0.83 for measurements through the package and 0.88 for measurements of unpacked samples. Unlike the controls, minced pork, which underwent a CCD at 14 °C on storage day 2, was systematically predicted older than its actual storage time depending on the duration of the disruption: 1.1–1.7 d older after a 6-h disruption and with 2.5–3.5 d significantly older after a 12-h disruption. In contrast, CCD-dependent changes of total viable counts (TVC) only appeared on tendency after a 12-h CCD and PLSR predictions of TVC performed inadequately. The storage-time effect detected by fluorescence spectroscopy was apparent already one day after the disruption. The results indicate that fluorescence spectra monitor an ageing process of meat, which is accelerated by a temporarily elevated storage temperature. The comparison of predicted and actual storage time could be useful for a rapid, non-invasive detection of cold chain disruptions and for an assessment of time and temperature effects on the shelf life.

Further data

Item Type:	Article in a journal
Keywords:	Cold chain interruption; Spectroscopic detection; Storage time; Total viable count; MAP meat
DDC Subjects:	500 Science > 500 Natural sciences
Institutions of the University:	Faculties > Faculty of Life Sciences: Food, Nutrition and Health > Chair Bioanalytical Sciences and Food Analytics Faculties Faculties > Faculty of Life Sciences: Food, Nutrition and Health
Language:	English
Originates at UBT:	Yes
URN:	urn:nbn:de:bvb:703-epub-9424-0
Date Deposited:	16 Jun 2026 07:56
Last Modified:	16 Jun 2026 07:57
URI:	https://epub.uni-bayreuth.de/id/eprint/9424

Download Statistics

Download Statistics

Download Statistics

Downloads

Downloads per month over past year