Rapid Determination of Chicken Meat Ratios in Beef Mixtures and Beef Sausages by Near Infrared Reflectance (NIR) Spectroscopy-Reference-Cited by-同舟云学术

Rapid Determination of Chicken Meat Ratios in Beef Mixtures and Beef Sausages by Near Infrared Reflectance (NIR) Spectroscopy

Published:2023-08-10 Issue: Volume: Page:
ISSN:1300-0861
Container-title:Ankara Üniversitesi Veteriner Fakültesi Dergisi
language:en
Short-container-title:Ankara Univ Vet Fak Derg

Author:

TARCAN Batuhan¹^ORCID,KÜPLÜLÜ Özlem²^ORCID

Affiliation:

1. ET VE SÜT KURUMU GENEL MÜDÜRLÜĞÜ

2. ANKARA UNIVERSITY

Abstract

The purpose of this study is to determine the percentage of chicken meat in beef and chicken mixes, which is the most common type of beef adultery. In this context, both ground beef and beef sausages were prepared in mixtures containing chicken meat, increasing from 0.0% to 100.0% with 5.0% steps, and analyzed with a near infrared spectroscopy device. Optimum analysis conditions were determined as a result of the examination of a wide range of generated regression models. The success of the best regression model created for ground beef mixtures is as follows: RMSEC: 2.35, RMSEV: 3.36, R2C: 0.99, R2V: 0.98; and for the beef sausages is: RMSEC: 2.56, RMSEV: 3.66, R2C: 0.99, R2V: 0.98. As a result, chicken meat ratios in beef mixtures were detected with a margin of error of 2.05% and chicken meat ratios in beef sausages were detected with a margin of error of 2.12%.

Publisher

Veterinary Journal of Ankara University

Subject

General Veterinary,Animal Science and Zoology

Reference34 articles.

1. 2013 horse meat scandal. (2021). In Wikipedia. https://en.wikipedia.org/wiki/2013_horse_meat_scandal

2. Adapa, P., Karunakaran, C., Tabil, L., & Schoenau, G. (2009). Potential Applications of Infrared and Raman Spectromicroscopy for Agricultural Biomass. 25.

3. Alomar, D., Gallo, C., Castañeda, M., & Fuchslocher, R. (2003). Chemical and discriminant analysis of bovine meat by near infrared reflectance spectroscopy (NIRS). Meat Science, 63(4), 441–450. https://doi.org/10.1016/S0309-1740(02)00101-8

4. ANON. (2019). TÜRK GIDA KODEKSİ ET, HAZIRLANMIŞ ET KARIŞIMLARI VE ET ÜRÜNLERİ TEBLİĞİ. https://www.resmigazete.gov.tr/eskiler/2019/01/20190129-4.htm

5. AOAC 2007.04, Official Methods of Analysis of AOAC INTERNATIONAL (2019) 21st Ed., AOAC INTERNATIONAL, Gaithersburg, MD, USA, Official Method 2007.04.