Abstract
Major issues related to meat in our modern society are its authenticity and traceability. Meat consumers are facing problems
related to addition of low value meat to high quality meat. The current study was designed to explore the potential of analytical
method for the rapid detection and identification of meat. Meat of four species (beef, pork, chicken and turkey) were collected
for the chemical (moisture content, ash content, crude fat and crude protein), quality (pH, color and drip loss) and spectral
analysis through Fourier transform infrared spectroscopy (FT-IR). Pork meat showed highest crude protein (22.20%) and crude
fat contents (5.85%). Highest pH (6.14) and drip loss (1.84%) was seen in turkey meat and pork meat, respectively. Spectral
data collected from FT-IR spectroscopy was analyzed through principle component analysis and partial least square regression
model. The FT-IR spectra obtained after absorption in infrared region explained that all the meat samples were different based
on their OH, CH and CH2 stretching in bonds. The near infrared region around 2300-1400 cm-1 had maximum spectral
information required for the discriminant investigations based on the pigments contained in different species of meat to the
physicochemical characteristics (moisture, intramuscular fats and fatty acids). Coefficients of determination for calibration
(R2C) and validation (R2V), root mean square errors of calibration (RMSEC) and root mean square error of prediction
(RMSEP) for moisture, crude protein, crude fat, ash, pH, drip loss and color L*, a*, b* of different meat samples were
measured. The color value b* developed strong prediction with R2C = 0.941 and R2V= 0.872.
Muneeb Khan, Muhammad Issa Khan, Amer Jami, Amna Sahar . (2020) PREDICTING AUTHENTICITY AND PHYSICOCHEMICAL CHARACTERISTICS OF MEAT THROUGH FT-IR SPECTROSCOPY COUPLED WITH MULTIVARIATE ANALYSIS, Pakistan Journal of Agricultural Sciences, Volume 57, Issue 4.
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