dc.contributor.author | Sezer, Banu | |
dc.contributor.author | Bjelak, Armin | |
dc.contributor.author | Velioğlu, Hasan Murat | |
dc.contributor.author | Boyacı, İsmail Hakkı | |
dc.date.accessioned | 2022-05-11T14:45:29Z | |
dc.date.available | 2022-05-11T14:45:29Z | |
dc.date.issued | 2021 | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.issn | 1873-4138 | |
dc.identifier.uri | https://doi.org/10.1016/j.meatsci.2020.108361 | |
dc.identifier.uri | https://hdl.handle.net/20.500.11776/10060 | |
dc.description.abstract | Meat adulteration through partial substitution with cheaper species or mislabeling causes significant problems in terms of health, religious beliefs, economy, and product quality. Therefore, identification of meat species is crucial for monitoring and prevention of meat fraud. In the present study, protein based laser induced breakdown spectroscopy method was developed for the first time to identify three meat species (beef, chicken and pork) by using bulk proteins and protein fractions, namely actin and myosin. LIBS spectra were evaluated with principal component analysis for clustering pattern of meat species, and partial least square analysis was performed to determine adulteration ratio. In PLS analysis, limit of detection (LOD) values for beef adulteration with chicken and pork meat were calculated as 2.84% and 3.89% by using bulk proteins, respectively. | en_US |
dc.description.sponsorship | Scientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK); 1001-Scientific and Technological Research Projects Funding Program [217O088] | en_US |
dc.description.sponsorship | This research was supported by the Scientific and Technological Research Council of Turkey, 1001-Scientific and Technological Research Projects Funding Program, Project No. 217O088. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Elsevier Sci Ltd | en_US |
dc.identifier.doi | 10.1016/j.meatsci.2020.108361 | |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | LIBS | en_US |
dc.subject | Meat species | en_US |
dc.subject | PCA | en_US |
dc.subject | PLS | en_US |
dc.subject | Adulteration | en_US |
dc.title | Protein based evaluation of meat species by using laser induced breakdown spectroscopy | en_US |
dc.type | article | en_US |
dc.relation.ispartof | Meat Science | en_US |
dc.department | Fakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü | en_US |
dc.authorid | 0000-0002-0743-3453 | |
dc.identifier.volume | 172 | en_US |
dc.institutionauthor | Bjelak, Armin | |
dc.institutionauthor | Velioğlu, Hasan Murat | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.authorscopusid | 57185511700 | |
dc.authorscopusid | 57219857445 | |
dc.authorscopusid | 25423141800 | |
dc.authorscopusid | 6603211547 | |
dc.identifier.wos | WOS:000596835700003 | en_US |
dc.identifier.scopus | 2-s2.0-85095733040 | en_US |
dc.identifier.pmid | 33183831 | en_US |