Identification of meat species by using laser-induced breakdown spectroscopy

dc.authorid0000-0003-1333-060X
dc.authorid0000-0002-0743-3453
dc.authorscopusid56533910700
dc.authorscopusid25423141800
dc.authorscopusid57185511700
dc.authorscopusid22950638800
dc.authorscopusid6603211547
dc.authorwosidVelioglu, Hasan Murat/P-8312-2015
dc.authorwosidBOYACI, Ismail Hakki/A-5255-2013
dc.contributor.authorBilge, Gonca
dc.contributor.authorVelioğlu, Hasan Murat
dc.contributor.authorSezer, Banu
dc.contributor.authorEseller, Kemal Efe
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2022-05-11T14:45:25Z
dc.date.available2022-05-11T14:45:25Z
dc.date.issued2016
dc.departmentFakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü
dc.description.abstractThe 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.
dc.identifier.doi10.1016/j.meatsci.2016.04.035
dc.identifier.endpage122
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.pmid27179147
dc.identifier.scopus2-s2.0-84973091656
dc.identifier.scopusqualityQ1
dc.identifier.startpage118
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2016.04.035
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10036
dc.identifier.volume119
dc.identifier.wosWOS:000378452100016
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorVelioğlu, Hasan Murat
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofMeat Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLaser-induced breakdown spectroscopy (LIBS)
dc.subjectMultivariate data analysis
dc.subjectMeat identification
dc.subjectMeat adulteration
dc.subjectMultivariate-Analysis
dc.subjectRaman-Spectroscopy
dc.subjectProtein Profiles
dc.subjectTrace-Elements
dc.subjectMinced Beef
dc.subjectAdulteration
dc.subjectProducts
dc.subjectOrigin
dc.subjectFoods
dc.subjectLibs
dc.titleIdentification of meat species by using laser-induced breakdown spectroscopy
dc.typeArticle

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