Sezer, BanuBjelak, ArminVelioğlu, Hasan MuratBoyacı, İsmail Hakkı2022-05-112022-05-1120220308-8146https://doi.org/10.1016/j.foodchem.2021.131245https://hdl.handle.net/20.500.11776/5011The detection of meat fraud and mislabeling in processed meat products is a raising concern for consumers. The aim of this study was to develop and demonstrate the potential of protein-based laser induced breakdown spectroscopy (LIBS) method to be used for the identification of beef, chicken, and pork in fermented sausage and salami products. In this respect, bulk protein and protein fractions rich in sarcoplasmic and myofibrillar protein of sausage and salami products were obtained and subjected to LIBS analysis. LIBS spectrum was evaluated with chemometric methods to classify meat species and determine adulteration ratio by using principal component analysis and partial least square analysis, respectively. Limit of detection values for chicken and pork adulteration in beef sausage were found as 3.68 and 3.83% for myofibrillar fraction, while those values in beef salami were found as 3.80 and 3.47% for sarcoplasmic fraction, respectively. © 2021 Elsevier Ltden10.1016/j.foodchem.2021.131245info:eu-repo/semantics/closedAccessLIBSMyofibrillar proteinsPCAPLSSarcoplasmic proteinsAnimalsAtomic emission spectroscopyBeefLaser induced breakdown spectroscopyLeast squares approximationsPrincipal component analysisSpectrum analysisFermented sausagesLaserinduced breakdown spectroscopy (LIBS)Meat speciesMyofibrillar proteinsPCAPLSProcessed meat productsProtein fractionsSarcoplasmic proteinSpectra'sProteinsmeat proteinmuscle proteinArticlebeefchemometric analysischicken meatfermented productlaser induced breakdown spectroscopyleast square analysislimit of detectionpartial least squares regressionporkprincipal component analysisprocessed meatprotein analysisprotein structuresarcoplasmspecies identificationanimalbovinechickenlasermeatred meatspectroscopyAnimalsCattleChickensLasersMeatMeat ProductsRed MeatSpectrum AnalysisIdentification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assayArticle372Q1WOS:0007068923000022-s2.0-8511653333934624777Q1