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


VELİOĞLU H. M. , Sezer B., Bilge G., Baytur S. E. , BOYACI İ. H.

MEAT SCIENCE, vol.138, pp.28-33, 2018 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 138
  • Publication Date: 2018
  • Doi Number: 10.1016/j.meatsci.2017.12.003
  • Journal Name: MEAT SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.28-33
  • Hacettepe University Affiliated: Yes

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.