Determination of Adulteration of Chicken Meat into Minced Beef Mixtures using Front Face Fluorescence Spectroscopy Coupled with Chemometric

Abstract

The objective of this study was to explore the potential of front face fluorescence spectroscopy (FFFS) as rapid, non-destructive and inclusive technique along with multi-variate analysis for predicting meat adulteration. For this purpose (FFFS) was used to discriminate pure minced beef meat and adulterated minced beef meat containing (1%, 2%, 3%, 4%, 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100%) of chicken meat as an adulterant in uncooked beef meat samples. Fixed excitation (290 nm, 322 nm, and 340 nm) and fixed emission (410 nm) wavelengths were used for performing analysis. Fluorescence spectra were acquired from pure and adulterated meat samples to differentiate pure and binary mixtures of meat samples. Principle component analysis, partial least square regression and hierarchical cluster analysis were used as chemometric tools to find out the information from spectral data. These chemometric tools predict adulteration in minced beef meat up to 10% chicken meat but are not good in distinguishing adulteration level from 1% to 5%. The results of this research provide baseline for future work for generating spectral libraries using larger datasets for on-line detection of meat authenticity by using fluorescence spectroscopy.

Bacteriological evaluation and advanced SYBR-green multiplex real-time PCR assay for detection of minced meat adulteration

“…However, they can also create an environment that is more favorable to the growth of bacteria. This highlights the potential risks associated with consuming adulterated minced meat as these samples may be contaminated with harmful bacteria that can cause food poisoning ( Saleem et al ., 2022 ).…”

The Nigerian meat industry: An overview of products’ market, fraud situations, and potential ways out

“…Spectroscopy techniques commonly used for meat authentication studies include near-infrared (NIR), Fourier transform infrared (FTIR), Raman, nuclear magnetic resonance (NMR) spectroscopy, and ultraviolet-visible (UV-Vis) and fluorescence spectroscopy. The operating principle of spectroscopic methods is based on the ability of biological, chemical, and physical components in meat products to emit measurable spectra when excited at specific wavelengths (Li et al, 2020;Saleem et al, 2022). These emitted spectra contain valuable information about the composition and properties of the samples.…”

Potential mutagenicity in Meat and Fish: An Outcome of High Heat Cooking

“…Table 1 displays HCAs' potency and carcinogenicity, with PhIP being the most abundant and potentially increasing cancer risk in breast, prostate, and colon cancer [59]. Potent HCAs like MeIQ and MeIQx cause cancer in animal studies, while moderate HCAs like IQ and MeIQx are linked to colon and liver cancer [60].…”