Rapid Identification of Pork Adulterated in the Beef and Mutton by Infrared Spectroscopy

By Ling Yang, Ting Wu, Yun Liu, Juan Zou, Yunmao Huang, S. Babu V, Li Lin. 2018

50 citations recorded by the source corpus.

Consumers concern about food adulteration. Pork meat is the principal adulterated species of beef and mutton. The conventional detection methods have their own limitations; therefore, we sought to develop an efficient and economical identification method using an infrared spectroscopy technique for meat. The Mahalanobis distance method was used to remove outliers in spectrum data. Interferences were eliminated using multiple scatter correction, standard normal variate, Savitzky-Golay smoothing, and normalization. The partial least square discriminant analysis (PLS-DA) and support vector machine (SVM) were used to establish identification models. In the Mahalanobis distance method, the coefficient of test sets was increased from 0.93 to 0.99; the RMSEC and RMSECV were decreased from 0.17 to 0.09 and 0.21 to 0.11 accordingly. The coefficient of determination in-between the calibration and testing sets in PLS-DA reached 0.99 and 0.99, RMSEC was 0.06, and both the RMSECV and RMSEP were 0.08. In contrast, in SVM, methods were 0.97 and 0.96. The RMSEC, RMSECV, and RMSEP were 0.15, 0.17, and 0.24, respectively. In summary, using a combination of infrared spectroscopy technology with PLS-DA was a better identification method than the SVM method that can be used as an effective method to identify pork, beef, and mutton meat samples.

Subfields: Analytical Chemistry, Animal Science and Zoology, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/985cac5de1d0e2b3a5847a53ff7005a69b936d6e