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

Abstract

Fourier transform infrared (FTIR) spectroscopy was used as a tool to identify adulterated beef in raw meat mixtures, incorporating chicken or turkey meat in different proportions, 0%, 5%, 10%, 20%, 40%, and 100%. Six regions with characteristic bands were determined where significant differences were observed depending on the proportion of the substitution. In hierarchical cluster analysis (HCA), dendrograms for wavenumbers between 2,980–2,800 cm−1 and 1,140–1,020 cm−1 provided effective 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, and 1,480–1,425 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 or turkey meat adulteration in beef mixtures. Practical applications Fraudulent substitution in meat products is a growing concern that affects consumers, international and regional trade, and the meat industry at large. This exploratory study demonstrates that FTIR spectroscopy coupled with chemometric methods that facilitate the analysis of chemical data could become a robust, reliable technique to help in the detection of food fraud in the meat sector and beyond. This method is sensitive to meat composition variations, accurately reproduces results; and it is easy to use and low cost in comparison to traditional methods. The results demonstrated that FTIR spectroscopy brings specificity at the time of analyzing the kind of substitution that takes place because of the characteristics bands that help identify the added foreign meat material.

Siğir Eti̇ Karişimlarinda Domuz, at Ve Eşek Eti̇ Tağşi̇şi̇ni̇n Fourier Dönüşümlü Kizilötesi̇ Spektroskopi̇si̇ İle Beli̇rlenmesi̇

“…The absolute intensity values for these peaks showed a decrease (p<0.05) with higher ratios of adulterant meats (pork, horse and donkey). It is noteworthy to mention that peak 9 was only detected in the spectra of beef samples, which was also previously reported by Deniz et al 2018, but not observed in the spectra of 100% meat from pork, donkey or horse. Two peaks at 1115 and 1096 cm -1 wavenumbers were detected in beef samples in region 6 which were attributed to different nature and composition of lipids which might result from stretching vibrations of C\O in triacylglycerols (Kurniawati et al, 2014), C-H bending vibration and C-H deformation vibrations of fatty acids, respectively (Rohman et al, 2011).…”

“…This is a clear indication that the present study with zoomed view provided considerable distinction of the specific peaks from beef as well as from other mixtures in terms of intensity values. One shoulder peak at 1728 cm -1 (S1) in region 2 was observed only for the mixtures containing beef (Figure 1) where intensities were greater with increasing content of beef in the mixtures, indicating that this shoulder is characteristic for beef samples (Deniz et al 2018). Figure 1.…”

“…In the present study, the methods used by Deniz et al (2018) were followed for sample preparation, FTIR Spectroscopy measurements and chemometric analyses Preparation of Meat Mixtures Beef and pork were purchased from local butchers in Ankara and in İstanbul, respectively. Horse and donkey meats were kindly supplied by Darıca Zoo and Konya Zoo, respectively.…”

“…For horse meat adulteration, region 4 (1290-1210 cm −1 ) (90.41%), whole spectrum (88.16%) and fingerprint region (84.83%) provided differentiation of 100% horse, beef and their mixtures (Figure 3). PCA and its combination with various discrimination methods which was applied for classification of different meat types in previous studies based on MIR spectroscopy is very useful for analyzing of spectral data sets (Deniz et al 2018, Rahmania and Rohman 2015, Kurniawati et al, 2014, Rohman et al, 2011, Meza-Márquez et al 2010, Al-Jowder et al, 2002. Figure 3.…”

“…In others, spectral data were differentiated based on only whole spectrum and fingerprint regions without conducting a detailed spectral analysis. In our laboratory, FTIR spectroscopy was used as a tool to identify adulterated beef in raw meat mixtures incorporated with chicken or turkey meat (Deniz et al, 2018). The results showed that this technique is a reliable one to detect adulteration of beef mixtures by chicken or turkey meat.…”