A novel method for discrimination of beef and horsemeat using Raman spectroscopy

İsmail Hakkı Boyacı; Havva Tümay Temiz; Reyhan Selin Uysal; Hasan Murat Velioğlu; Reza Jafarzadeh Yadegari; Mojtaba Mahmoudi Rishkan

doi:10.1016/j.foodchem.2013.10.006

A novel method for discrimination of beef and horsemeat using Raman spectroscopy

Food Chem. 2014 Apr 1:148:37-41. doi: 10.1016/j.foodchem.2013.10.006. Epub 2013 Oct 11.

Authors

İsmail Hakkı Boyacı¹, Havva Tümay Temiz, Reyhan Selin Uysal, Hasan Murat Velioğlu, Reza Jafarzadeh Yadegari, Mojtaba Mahmoudi Rishkan

Affiliation

¹ Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey; Food Research Center, Hacettepe University, Beytepe, 06800 Ankara, Turkey. Electronic address: ihb@hacettepe.edu.tr.

PMID: 24262523
DOI: 10.1016/j.foodchem.2013.10.006

Abstract

A new approach, based on the usage of Raman spectroscopy in combination with chemometrics, was developed for the rapid determination of beef adulteration with horsemeat. The data mining process of collected Raman spectra was performed with principal component analysis (PCA). Pure fat samples, extracted from forty-nine meat beef and horsemeat samples, were analysed using the Raman spectroscopy. All meat samples were classified successfully according to their origins. The presence of different concentrations (25%, 50%, 75%, w/w) of horsemeat in beef was also differentiated using the developed model system. This study offers a rapid assay for determination of meat adulteration by discriminating beef and horsemeat with high accuracy, a short analysis time (30s) and no requirement for time-consuming sample preparation procedures.

Keywords: Adulteration; Beef; Horsemeat; Principal component analysis; Raman spectroscopy.

Publication types

Evaluation Study

MeSH terms

Animals
Cattle
Discriminant Analysis
Food Contamination / analysis*
Horses
Meat / analysis*
Principal Component Analysis
Spectrum Analysis, Raman / methods*