Identification of offal adulteration in beef by laser induced breakdown spectroscopy (LIBS)
Loading...
Date
2018
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Sci Ltd
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
Minced meat is the major ingredient in sausages, beef burgers, and similar products; and thus it is the main product subjected to adulteration with meat offal. Determination of this kind of meat adulteration is crucial due to religious, economic and ethical concerns. The aim of the present study is to discriminate the beef meat and offal samples by using laser induced breakdown spectroscopy (LIBS). To this end, LIBS and multivariate data analysis were used to discriminate pure beef and offal samples qualitatively and to determine the offal mixture adulteration quantitatively. In this analysis, meat samples were frozen and LIBS analysis were performed. The results indicate that by using principal component analysis (PCA), discrimination of pure offal and offal mixture adulterated beef samples can be achieved successfully. Besides, adulteration ratio can be determined using partial least square analysis method (PLS) with 0.947 coefficient of determination (R-2) and 3.8% of limit of detection (LOD) values for offal mixture adulterated beef samples.
Description
Keywords
Beef, Offal adulteration, PCA, PLS, LIBS, Minced Beef, Meat, Quantification, Potassium, Sodium
Journal or Series
Meat Science
WoS Q Value
Q1
Scopus Q Value
Q1
Volume
138
