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Öğe A novel method for discrimination of beef and horsemeat using Raman spectroscopy(Elsevier Sci Ltd, 2014) Boyacı, İsmail Hakkı; Temiz, Havva Tumay; Uysal, Reyhan Selin; Velioğlu, Hasan Murat; Yadegari, Reza Jafarzadeh; Rishkan, Mojtaba MahmoudiA new approach, based on the usage of Raman spectroscopy in combination with chemometrics, was developed for the rapid determination of beef adulteration with horsemeat. The data mining process of collected Raman spectra was performed with principal component analysis (PCA). Pure fat samples, extracted from forty-nine meat beef and horsemeat samples, were analysed using the Raman spectroscopy. All meat samples were classified successfully according to their origins. The presence of different concentrations (25%, 50%, 75%, w/w) of horsemeat in beef was also differentiated using the developed model system. This study offers a rapid assay for determination of meat adulteration by discriminating beef and horsemeat with high accuracy, a short analysis time (30 s) and no requirement for time-consuming sample preparation procedures. (C) 2013 Elsevier Ltd. All rights reserved.Öğe A rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method(Springer, 2014) Boyacı, İsmail Hakkı; Uysal, Reyhan Selin; Temiz, Tumay; Shendi, Esmaeil Ghanbari; Yadegari, Reza Jafarzadeh; Rishkan, Mojtaba Mahmoudi; Vural, Halil; Velioğlu, Hasan MuratRaman spectroscopy and the principal component analysis (PCA) were successfully applied to differentiate the origin of the meat and meat products based on their extracted fat samples in the present study. A total of 132 extracted fat samples that were obtained from different meat species (cattle, sheep, pig, fish, poultry, goat and buffalo) and their salami products were examined based on their Raman measurements. Then, the collected Raman data were analyzed with a four-stage PCA method. Seven meat species and their salami products were successfully differentiated from each other according to their origin. The results of this study showed that the Raman spectroscopy with a chemometric method can be used to detect the origin of the meat species in a very short analysis time (30 s) after fat extraction, without requiring complicated chromatographic, immunologic or genetic methods and instruments as well as trained personnel.Öğe Discrimination of beef and horsemeat by taking the advantage of Raman spectroscopy(Amer Chemical Soc, 2014) Boyacı, İsmail Hakkı; Temiz, Havva Tumay; Uysal, Reyhan Selin; Velioğlu, Hasan Murat; Tamer, Ugur; Yadegari, Reza Jafarzadeh; Rishkan, Mojtaba Mahmoudi[No Abstract Available]
