Identification of offal adulteration in beef by laser induced breakdown spectroscopy (LIBS)

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dc.authorid0000-0002-0743-3453
dc.authorscopusid25423141800
dc.authorscopusid57185511700
dc.authorscopusid56533910700
dc.authorscopusid57200110650
dc.authorscopusid6603211547
dc.authorwosidVelioglu, Hasan Murat/P-8312-2015
dc.contributor.authorVelioğlu, Hasan Murat
dc.contributor.authorSezer, Banu
dc.contributor.authorBilge, Gonca
dc.contributor.authorBaytur, Süleyman Efe
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2022-05-11T14:45:28Z
dc.date.available2022-05-11T14:45:28Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü
dc.description.abstractMinced 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.
dc.identifier.doi10.1016/j.meatsci.2017.12.003
dc.identifier.endpage33
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.pmid29289716
dc.identifier.scopus2-s2.0-85039703563
dc.identifier.scopusqualityQ1
dc.identifier.startpage28
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2017.12.003
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10054
dc.identifier.volume138
dc.identifier.wosWOS:000425198300005
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorVelioğlu, Hasan Murat
dc.institutionauthorBaytur, Süleyman Efe
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.subjectBeef
dc.subjectOffal adulteration
dc.subjectPCA
dc.subjectPLS
dc.subjectLIBS
dc.subjectMinced Beef
dc.subjectMeat
dc.subjectQuantification
dc.subjectPotassium
dc.subjectSodium
dc.titleIdentification of offal adulteration in beef by laser induced breakdown spectroscopy (LIBS)
dc.typeArticle

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