Department of Agricultural Biotechnology, Namık Kemal University, 59030 Tekirdag, Turkey.
Department of Food Engineering, Hacettepe University, Beytepe 06800, Ankara, Turkey.
Meat Sci. 2018 Apr;138:28-33. doi: 10.1016/j.meatsci.2017.12.003. Epub 2017 Dec 6.
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) and 3.8% of limit of detection (LOD) values for offal mixture adulterated beef samples.
肉末是香肠、牛肉汉堡和类似产品的主要成分；因此，它是主要的掺假产品，会与肉类内脏混合。由于宗教、经济和道德方面的考虑，确定这种肉类掺假是至关重要的。本研究的目的是通过激光诱导击穿光谱（LIBS）来区分牛肉和内脏样品。为此，使用 LIBS 和多元数据分析对内脏和纯牛肉样品进行定性区分，并定量确定内脏混合物的掺假程度。在这项分析中，肉样被冷冻，然后进行 LIBS 分析。结果表明，通过使用主成分分析（PCA），可以成功地对纯内脏和掺有内脏的牛肉样品进行区分。此外，还可以使用偏最小二乘分析方法（PLS），对掺有内脏的牛肉样品进行定量分析，其决定系数（R）为 0.947，检测限（LOD）值为 3.8%。
