DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY

摘要

Fourier Transform Infrared (FTIR) Spectroscopy with chemometrics was employed to discriminate pork, horse or donkey meat substitution in beef. Wavenumber range of 1480-1360 cm ?1 (94.97% of variance is explained by the first two principal components) and fingerprint region (FR) (90.08%) clearly differentiated beef, pork and beef-pork mixtures in principal component analysis (PCA). For beef-donkey mixtures, 1760-1710 cm ?1 (99.31%) and FR (96.03%) provided discrimination. For beef-horse meat mixtures; a grouping was obtained for 1290-1210 cm ?1 (90.41%), FR (84.83%) and whole spectrum (88.61%). In hierarchical cluster analysis (HCA), the region between 1480-1425 cm -1 was able to separate all donkey adulterated mixtures, 100% beef and 100% donkey meat from each other with 100% sensitivity and specificity while 2980-2880 cm -1 , whole spectrum and FR provided differentiation for beef-horse mixtures. 1760-1710 and 1210-1190 cm ?1 regions provided classification between 100% beef, 100% pork and pork-beef mixtures (except for 5% of substituted) with 100% sensitivity and specificity.