title: Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics.
abstract: This work aims at the development of a method based on FT-NIR spectroscopy and multivariate analysis for the identification and quantification of minced beef meat adulteration with turkey meat. Samples were analyzed as raw, frozen-thawed and cooked. Different multivariate regression and class-modeling strategies were evaluated. PLS regression models with R(2) in prediction higher than 0.884 and RMSEP lower than 10.8% were developed. PLS-DA applied to discriminate each type of sample in two classes (adulteration threshold=20%) showed values of sensitivity and specificity in prediction higher than 0.84 and 0.76, respectively. Thus, the study demonstrates that FT-NIR spectroscopy coupled with suitable chemometric strategies is a reliable tool for the identification and quantification of minced beef adulteration with turkey meat not only in fresh products, but also in frozen-thawed and cooked samples. This achievement is of crucial importance in the meat industry due to the increasing number of processed meat products, in which technological treatments can mask a possible inter-species adulteration.
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy. Electronic address: cristina.alamprese@unimi.it.
authors.forename: Cristina
authors.initials: C
authors.lastname: Alamprese
authors.affiliation: Department of Food Science, Spectroscopy and Chemometrics, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
authors.forename: José Manuel
authors.initials: JM
authors.lastname: Amigo
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
authors.forename: Ernestina
authors.initials: E
authors.lastname: Casiraghi
authors.affiliation: Department of Food Science, Spectroscopy and Chemometrics, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
authors.forename: Søren Balling
authors.initials: SB
authors.lastname: Engelsen
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D005615:Freezing; D016018:Least-Squares Analysis; D015999:Multivariate Analysis; D011200:Poultry; D025341:Principal Component Analysis; D000069466:Red Meat; D012680:Sensitivity and Specificity; D019265:Spectroscopy, Near-Infrared; D014422:Turkeys
keywords: Beef; Chemometrics; FT-NIR spectroscopy; Meat adulteration; PLS; PLS-DA; Turkey