Toward the prediction of PSE-like muscle defect in hams: Using chemometrics for the spectral fingerprinting of plasma

• Published in: Food control Vol. 109; p. 106929
• Main Authors: Théron, Laetitia, Sayd, Thierry, Chambon, Christophe, Vautier, Antoine, Ferreira, Claude, Aubry, Laurent, Ferraro, Vincenza, Santé-Lhoutellier, Véronique
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2020; Elsevier
• Subjects: Chemical and Process Engineering; Chemometrics; Engineering Sciences; Food engineering; Foodomics; InfraRed spectroscopy; Life Sciences; MALDI-TOF mass spectrometry; Meat quality; Plasma; Predictive model; PSE-Like; Plasma; InfraRed spectroscopy; Predictive model; MALDI-TOF mass spectrometry; PSE-Like; Foodomics; Chemometrics; Meat quality
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2019.106929

PSE-like muscle defect is of great importance in the cooked ham industry because of the economic losses it can cause. Although this muscle defect has been widely studied from a mechanistic angle, there is a lack of reliable and practical markers. This study proposes the use of chemometrics for the spectral fingerprinting of pig plasma to predict the PSE-like muscle defect in cooked hams. Both MALDI-TOF mass spectrometry and ATR-FTIR spectroscopy were used to obtain protein and chemical function fingerprints. Though the two approaches showed very good predictive capacity, MALDI-TOF mass spectrometry was found to be better suited to predicting normal hams, i.e. hams without the defect; while ATR-FTIR spectroscopy was found to be better suited to predicting the PSE-like muscle defect. These results demonstrated the feasibility of predicting the PSE-like defect using spectral fingerprinting and chemometrics approaches. •MS and IR spectral fingerprinting can predict the PSE-like muscle defect.•MALDI-TOF MS is more discriminative in predicting normal hams.•ATR-FTIR spectroscopy is better suited to predicting defective hams.