Differentiation of beef mixtures adulterated with chicken or turkey meat using FTIR spectroscopy

摘要

Fourier transform infrared (FTIR) spectroscopy was used as a tool to identify adulteratedbeef in raw meat mixtures, incorporating chicken or turkey meat in differentproportions, 0%, 5%, 10%, 20%, 40%, and 100%. Six regions with characteristicbands were determined where significant differences were observed depending onthe proportion of the substitution. In hierarchical cluster analysis (HCA), dendrogramsfor wavenumbers between 2,980–2,800 cm~(−1) and 1,140–1,020 cm~(−1) providedeffective differentiation for chicken meat adulteration, while for 1,290–1,210 cm~(−1)and 2,880–2,800 cm~(−1) were distinctive for turkey meat. In principal component analysis(PCA), whole spectrum, fingerprint (1,500–900 cm~(−1)), 1,290–1,210 cm~(−1), and1,480–1,425 cm~(−1) were used in the discrimination of turkey and chicken meats.Furthermore, the 1,760–1,710 cm~(−1) was significantly robust in chicken meat identification.PCA provided better classification than HCA in both adulterated mixtures.Our results showed that FTIR spectroscopy is a valuable tool to detect chicken orturkey meat adulteration in beef mixtures.