Detection of meat adulteration using spectroscopy-based sensors

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dc.contributor.authorFengou, Lemonia-Christina
dc.contributor.authorLianou, Alexandra
dc.contributor.authorTsakanikas, Panagiοtis
dc.contributor.authorMohareb, Fady
dc.contributor.authorNychas, George-John E.
dc.date.accessioned2021-04-20T12:06:52Z
dc.date.available2021-04-20T12:06:52Z
dc.date.issued2021-04-15
dc.description.abstractMinced meat is a vulnerable to adulteration food commodity because species- and/or tissue-specific morphological characteristics cannot be easily identified. Hence, the economically motivated adulteration of minced meat is rather likely to be practiced. The objective of this work was to assess the potential of spectroscopy-based sensors in detecting fraudulent minced meat substitution, specifically of (i) beef with bovine offal and (ii) pork with chicken (and vice versa) both in fresh and frozen-thawed samples. For each case, meat pieces were minced and mixed so that different levels of adulteration with a 25% increment were achieved while two categories of pure meat also were considered. From each level of adulteration, six different samples were prepared. In total, 120 samples were subjected to visible (Vis) and fluorescence (Fluo) spectra and multispectral image (MSI) acquisition. Support Vector Machine classification models were developed and evaluated. The MSI-based models outperformed the ones based on the other sensors with accuracy scores varying from 87% to 100%. The Vis-based models followed in terms of accuracy with attained scores varying from 57% to 97% while the lowest performance was demonstrated by the Fluo-based models. Overall, spectroscopic data hold a considerable potential for the detection and quantification of minced meat adulteration, which, however, appears to be sensor-specific.en_UK
dc.identifier.citationFengou LC, Lianou A, Tsakanikas P, et al., (2021) Detection of meat adulteration using spectroscopy-based sensors. Foods, Volume 10, Issue 4, April 2021, Article number 861en_UK
dc.identifier.issn2304-8158
dc.identifier.urihttps://doi.org/10.3390/foods10040861
dc.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/16598
dc.language.isoenen_UK
dc.publisherMDPIen_UK
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectspectroscopyen_UK
dc.subjectsensorsen_UK
dc.subjectmultispectral imagingen_UK
dc.subjectminced meaten_UK
dc.subjectadulterationen_UK
dc.titleDetection of meat adulteration using spectroscopy-based sensorsen_UK
dc.typeArticleen_UK

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