Detection of minced beef adulteration with turkey meat by UV-vis, NIR and MIRÂ spectroscopy

Article ID	Journal	Published Year	Pages	File Type
6403098	LWT - Food Science and Technology	2013	8 Pages	PDF

Abstract

âº Use of UV-vis, NIR and MIR spectroscopy for detection of minced beef adulteration. âº Processing of spectral data separately or fused using PCA, LDA and PLS. âº Test of a variable selection method to improve the PLS performance. âº Good PLS models obtained with NIR and MIR data separately. âº NIR and MIR spectroscopy can be used to improve routine authentication analysis.

Keywords

SNV PLS NIR RMSECV RMSEP MIR ATR PCA UV–visible UV–Vis Standard normal variate Attenuated total reflectance Principal component analysis Data fusion Chemometric techniques Partial least squares root mean square error of prediction Meat adulteration coefficient of determination UV–vis spectroscopy IR spectroscopy Near infrared latent variable root mean square error of cross-validation mid infrared