Identification of meat species by using laser-induced breakdown spectroscopy
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Dosyalar
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of the present study is to identify meat speciesby using laser-induced breakdown spectroscopy (LIBS). Elemental composition differences between meat species were used for meat identification. For this purpose, certain amounts of pork, beef and chicken were collected from different sources and prepared as pellet form for LIBS measurements. The obtained LIBS spectra were evaluated with some chemometric methods, and meat species were qualitatively discriminated with principal component analysis (PCA) method with 83.37% ratio. Pork beef and chicken-beef meat mixtures were also analyzed with partial least square (PLS) method quantitatively. Determination coefficient (R-2) and limit of detection (LOD) values were found as 0.994 and 4.4% for pork adulterated beef, and 0.999 and 2.0% for chicken adulterated beef, respectively. In the light of the findings, it was seen that LIBS can be a valuable tool for quality control measurements of meat as a routine method. (C) 2016 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Laser-induced breakdown spectroscopy (LIBS), Multivariate data analysis, Meat identification, Meat adulteration, Multivariate-Analysis, Raman-Spectroscopy, Protein Profiles, Trace-Elements, Minced Beef, Adulteration, Products, Origin, Foods, Libs
Kaynak
Meat Science
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
119
