Traceability of Mutton Origin Based on Texture Characteristics

Aiming at rapid and objective tracing mutton origin, the texture characteristics and physicochemical parameters of mutton samples produced in Shandan, Dongxiang, Lanzhou and Jingyuan were detected by texture analyzer and traditional detection methods, and analyzed by qualitative and quantitative methods. Tenderness, water holding capacity, hardness, springiness, cohesiveness and chewiness were analyzed by LSD multiple test, and the results showed that the eating quality of mutton from different region varied from each other. Mutton from Jingyuan displayed higher tenderness and springiness, mutton of Lanzhou had the lowest springiness, cohesiveness and tenderness, while its water holding capacity and hardness were the highest. Judging from the texture parameters, mutton from Jingyuan possessed the best quality. When the texture parameters were combined with multivariate data analysis methods of Principle component analysis (PCA), canonical discriminant analysis (CDA) and linear discriminant analysis (LDA), the results showed that PCA and CDA could discriminated the origin of four mutton samples, and discrimination models built by LDA could predict the origin of mutton with correct precise of 70%. The results demonstrated that the texture characteristics could be used to authenticate the origins of mutton. This method could also provide reference for origin traceability of other foodstuff.