Determination of beef adulteration with horsemeat was accomplished by means of a new approach based on the usage of Raman spectroscopy coupled with chemometrics. The data mining process of collected Raman spectra was performed with principal component analysis (PCA). Raman spectroscopy enabled the analysis of pure fat samples extracted from forty-nine meat samples by supplying detailed information about their chemical structure without causing any alterations. Beef and horsemeat samples were successfully classified according to their origins and validation studies have also been carried out. The presence of 25%, 50%, and 75% (w/w) of horsemeat in beef was determined by employing the developed model. In this study, a short time (30 secs), nondestructive and highly accurate analysis platform was offered for the determination of meat adulteration.

Discrimination of beef and horsemeat by taking the advantage of Raman spectroscopy

248th National Meeting (2014)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.