A novel method for discrimination of beef and horsemeat using Raman spectroscopy

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dc.authorid0000-0003-2795-1896
dc.authorscopusid6603211547
dc.authorscopusid55633761500
dc.authorscopusid54942463000
dc.authorscopusid25423141800
dc.authorscopusid55897391300
dc.authorscopusid55897075400
dc.authorwosidVelioglu, Hasan Murat/P-8312-2015
dc.authorwosidTemiz, Havva Tumay/I-7168-2019
dc.contributor.authorBoyacı, İsmail Hakkı
dc.contributor.authorTemiz, Havva Tumay
dc.contributor.authorUysal, Reyhan Selin
dc.contributor.authorVelioğlu, Hasan Murat
dc.contributor.authorYadegari, Reza Jafarzadeh
dc.contributor.authorRishkan, Mojtaba Mahmoudi
dc.date.accessioned2022-05-11T14:47:47Z
dc.date.available2022-05-11T14:47:47Z
dc.date.issued2014
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractA 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.
dc.identifier.doi10.1016/j.foodchem.2013.10.006
dc.identifier.endpage41
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid24262523
dc.identifier.scopus2-s2.0-84886183981
dc.identifier.scopusqualityQ1
dc.identifier.startpage37
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2013.10.006
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10552
dc.identifier.volume148
dc.identifier.wosWOS:000328810500006
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorVelioğlu, Hasan Murat
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBeef
dc.subjectHorsemeat
dc.subjectRaman spectroscopy
dc.subjectPrincipal component analysis
dc.subjectAdulteration
dc.subjectPolymerase-Chain-Reaction
dc.subjectMeat-Products
dc.subjectClassification
dc.subjectIdentification
dc.subjectAdulteration
dc.subjectAssay
dc.subjectFish
dc.subjectGene
dc.titleA novel method for discrimination of beef and horsemeat using Raman spectroscopy
dc.typeArticle

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