Identification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assay

Sezer B., Bjelak A., VELİOĞLU H. M., BOYACI İ. H.

FOOD CHEMISTRY, vol.372, 2022 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 372
  • Publication Date: 2022
  • Doi Number: 10.1016/j.foodchem.2021.131245
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: LIBS, Myofibrillar proteins, Sarcoplasmic proteins, PCA, PLS, REAL-TIME PCR, OFFAL ADULTERATION, PORK, AUTHENTICATION, ORIGIN, BEEF, RAW, DNA
  • Hacettepe University Affiliated: Yes


The 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.