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

Tarcan B., KÜPLÜLÜ Ö.

ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI, sa.3, ss.311-319, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2024
  • Doi Numarası: 10.33988/auvfd.1200920
  • Dergi Adı: ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, EMBASE, Veterinary Science Database, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.311-319
  • Ankara Üniversitesi Adresli: Evet

Özet

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, R 2 C (R-Value Calibration): 0.99, R 2 V (R-Value Validation): 0.98. The results for beef sausages were as follows: RMSEC: 2.56, RMSEV: 3.66, R 2 C: 0.99, R 2 V: 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%.