Uso della spettroscopia NMR per la rivelazione del trattamento di irradiazione di prodotti a base di carne.

NMR profiling has been successfully employed for the authentication, geographical origin and varietal traceability of different foods. In this study the combination of 1H NMR lipid profiling with multivariate analysis was applied to differentiate non-irradiated and irradiated (0.5, 1, 2 and 3 kGy) dry fermented sausages. Two pattern recognition chemometric procedures, stepwise linear discriminant analysis (sLDA) and artificial neural networks (ANNs) were employed. sLDA provided a fair discrimination between the groups investigated. However, the recognition and prediction ability obtained by ANNs analysis was lower than that provided by sLDA. Contrary to raw meat, 1H NMR lipid profiling may not be considered a suitable screening tool for the detection of irradiated meat products in the laboratories appointed for the official control of food.