“…Furthermore, the rate of adulteration of cooked meat products is going higher as the processed meat products have undergone great changes in the morphology and processing, that consumers can't tell whether they are false or not. Therefore, detection of cooked meat is merging as an urgent need in the food safety detection (Alamprese, Amigo, Casiraghi, & Engelsen, 2016;Bhat et al, 2016;Montowska, Alexander, Tucker, & Barrett, 2014;Thienes et al, 2018Thienes et al, , 2019Ulca, Balta, Cagin, & Senyuva, 2013).…”