Rapid determination of chicken meat ratios in Beef Mixtures and Beef Sausages by Near Infrared Reflectance (NIR) spectroscopy

Batuhan Tarcan; Özlem Küplülü

Article Details

Rapid determination of chicken meat ratios in Beef Mixtures and Beef Sausages by Near Infrared Reflectance (NIR) spectroscopy

Authors:

Batuhan Tarcan | Özlem Küplülü

Publisher:

Ankara University

Main Topics:

Veterinary Food Hygiene and Technology

Journal:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.71 Issue 3, pp.311-319

Document Type:

Article

Publication Date:

10/2024

Document Language:

English

Document ID (Org No.):

2001322309

pISSN:

1300-0861

Keywords:

Abstract:

 This study aims to determine the percentage of chicken meat in beef and chicken mixtures, which is the most common form of beef adulteration. Ground beef and beef sausages were prepared with mixtures containing chicken meat, ranging from 0.0 to 100.0 with 5.0 increments, and analyzed using a near-infrared spectroscopy device. Optimal analysis conditions were determined through the examination of a wide range of regression models. The best regression model for ground beef mixtures yielded the following results: RMSEC Root Mean Square Error of Calibration: 2.35, RMSEV Root Mean Square Error of Validation: 3.36, R2C R-Value Calibration: 0.99, R2V R-Value Validation: 0.98. The results for beef sausages were as follows: RMSEC: 2.56, RMSEV: 3.66, R2C: 0.99, R2V: 0.98. As a result, the chicken meat content in beef mixtures was detected with a margin of error of 2.05, while the chicken meat content in beef sausages was detected with a margin of error of 2.12.

 This study aims to determine the percentage of chicken meat in beef and chicken mixtures, which is the most common form of beef adulteration. Ground beef and beef sausages were prepared with mixtures containing chicken meat, ranging from 0.0 to 100.0 with 5.0 increments, and analyzed using a near-infrared spectroscopy device. Optimal analysis conditions were determined through the examination of a wide range of regression models. The best regression model for ground beef mixtures yielded the following results: RMSEC Root Mean Square Error of Calibration: 2.35, RMSEV Root Mean Square Error of Validation: 3.36, R2C R-Value Calibration: 0.99, R2V R-Value Validation: 0.98. The results for beef sausages were as follows: RMSEC: 2.56, RMSEV: 3.66, R2C: 0.99, R2V: 0.98. As a result, the chicken meat content in beef mixtures was detected with a margin of error of 2.05, while the chicken meat content in beef sausages was detected with a margin of error of 2.12.

 This study aims to determine the percentage of chicken meat in beef and chicken mixtures, which is the most common form of beef adulteration. Ground beef and beef sausages were prepared with mixtures containing chicken meat, ranging from 0.0 to 100.0 with 5.0 increments, and analyzed using a near-infrared spectroscopy device. Optimal analysis conditions were determined through the examination of a wide range of regression models. The best regression model for ground beef mixtures yielded the following results: RMSEC Root Mean Square Error of Calibration: 2.35, RMSEV Root Mean Square Error of Validation: 3.36, R2C R-Value Calibration: 0.99, R2V R-Value Validation: 0.98. The results for beef sausages were as follows: RMSEC: 2.56, RMSEV: 3.66, R2C: 0.99, R2V: 0.98. As a result, the chicken meat content in beef mixtures was detected with a margin of error of 2.05, while the chicken meat content in beef sausages was detected with a margin of error of 2.12.

 This study aims to determine the percentage of chicken meat in beef and chicken mixtures, which is the most common form of beef adulteration. Ground beef and beef sausages were prepared with mixtures containing chicken meat, ranging from 0.0 to 100.0 with 5.0 increments, and analyzed using a near-infrared spectroscopy device. Optimal analysis conditions were determined through the examination of a wide range of regression models. The best regression model for ground beef mixtures yielded the following results: RMSEC Root Mean Square Error of Calibration: 2.35, RMSEV Root Mean Square Error of Validation: 3.36, R2C R-Value Calibration: 0.99, R2V R-Value Validation: 0.98. The results for beef sausages were as follows: RMSEC: 2.56, RMSEV: 3.66, R2C: 0.99, R2V: 0.98. As a result, the chicken meat content in beef mixtures was detected with a margin of error of 2.05, while the chicken meat content in beef sausages was detected with a margin of error of 2.12.

Article Details

Rapid determination of chicken meat ratios in Beef Mixtures and Beef Sausages by Near Infrared Reflectance (NIR) spectroscopy

Authors:

Batuhan Tarcan | Özlem Küplülü

Publisher:

Ankara University

Main Topics:

Veterinary Food Hygiene and Technology

Journal:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.71 Issue 3, pp.311-319

Document Type:

Article

Publication Date:

10/2024

Document Language:

English

Document ID (Org No.):

2001322309

pISSN:

1300-0861

Adultery

Chicken

Food analysis

Infrared radiation

Meat products

Issues

Article Details

Rapid determination of chicken meat ratios in Beef Mixtures and Beef Sausages by Near Infrared Reflectance (NIR) spectroscopy

Authors: Batuhan Tarcan | Özlem Küplülü

Publisher: Ankara University

Main Topics: Veterinary Food Hygiene and Technology

Journal: Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.71 Issue 3, pp.311-319

Document Type: Article

Publication Date: 10/2024

Document Language: English

Document ID (Org No.): 2001322309

pISSN: 1300-0861

Adultery

Chicken

Food analysis

Infrared radiation

Meat products

Issues

Authors:

Batuhan Tarcan | Özlem Küplülü

Publisher:

Ankara University

Main Topics:

Veterinary Food Hygiene and Technology

Journal:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.71 Issue 3, pp.311-319

Document Type:

Article

Publication Date:

10/2024

Document Language:

English

Document ID (Org No.):

2001322309

pISSN:

1300-0861