Identification of Meat Species by Using Laser-Induced Breakdown Spectroscopy

dc.authorid SEZER, Banu/0000-0002-0743-3453
dc.authorid Boyaci, Ismail/0000-0003-1333-060X
dc.authorid Velioglu, Hasan Murat/0000-0002-8275-6965
dc.authorscopusid 56533910700
dc.authorscopusid 25423141800
dc.authorscopusid 57185511700
dc.authorscopusid 22950638800
dc.authorscopusid 6603211547
dc.authorwosid Velioglu, Hasan Murat/P-8312-2015
dc.authorwosid Eseller, Kemal/GWU-9333-2022
dc.authorwosid Boyaci, Ismail/A-5255-2013
dc.contributor.author Bilge, Gonca
dc.contributor.author Velioglu, Hasan Murat
dc.contributor.author Sezer, Banu
dc.contributor.author Eseller, Kemal Efe
dc.contributor.author Boyaci, Ismail Hakki
dc.contributor.other Department of Electrical & Electronics Engineering
dc.date.accessioned 2024-07-05T14:31:01Z
dc.date.available 2024-07-05T14:31:01Z
dc.date.issued 2016
dc.department Atılım University en_US
dc.department-temp [Bilge, Gonca; Sezer, Banu; Boyaci, Ismail Hakki] Hacettepe Univ, Dept Food Engn, TR-06800 Ankara, Turkey; [Velioglu, Hasan Murat] Namik Kemal Univ, Dept Agr Biotechnol, TR-59030 Tekirdag, Turkey; [Eseller, Kemal Efe] Atilim Univ, Dept Elect & Elect Engn, TR-06836 Ankara, Turkey; [Boyaci, Ismail Hakki] Hacettepe Univ, Food Res Ctr, TR-06800 Ankara, Turkey en_US
dc.description SEZER, Banu/0000-0002-0743-3453; Boyaci, Ismail/0000-0003-1333-060X; Velioglu, Hasan Murat/0000-0002-8275-6965 en_US
dc.description.abstract The aim of the present study is to identify meat speciesby using laser-induced breakdown spectroscopy (LIBS). Elemental composition differences between meat species were used for meat identification. For this purpose, certain amounts of pork, beef and chicken were collected from different sources and prepared as pellet form for LIBS measurements. The obtained LIBS spectra were evaluated with some chemometric methods, and meat species were qualitatively discriminated with principal component analysis (PCA) method with 83.37% ratio. Pork beef and chicken-beef meat mixtures were also analyzed with partial least square (PLS) method quantitatively. Determination coefficient (R-2) and limit of detection (LOD) values were found as 0.994 and 4.4% for pork adulterated beef, and 0.999 and 2.0% for chicken adulterated beef, respectively. In the light of the findings, it was seen that LIBS can be a valuable tool for quality control measurements of meat as a routine method. (C) 2016 Elsevier Ltd. All rights reserved. en_US
dc.identifier.citationcount 111
dc.identifier.doi 10.1016/j.meatsci.2016.04.035
dc.identifier.endpage 122 en_US
dc.identifier.issn 0309-1740
dc.identifier.issn 1873-4138
dc.identifier.pmid 27179147
dc.identifier.scopus 2-s2.0-84973091656
dc.identifier.startpage 118 en_US
dc.identifier.uri https://doi.org/10.1016/j.meatsci.2016.04.035
dc.identifier.uri https://hdl.handle.net/20.500.14411/639
dc.identifier.volume 119 en_US
dc.identifier.wos WOS:000378452100016
dc.identifier.wosquality Q1
dc.institutionauthor Eseller, Kemal Efe
dc.language.iso en en_US
dc.publisher Elsevier Sci Ltd en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.scopus.citedbyCount 129
dc.subject Laser-induced breakdown spectroscopy (LIBS) en_US
dc.subject Multivariate data analysis en_US
dc.subject Meat identification en_US
dc.subject Meat adulteration en_US
dc.title Identification of Meat Species by Using Laser-Induced Breakdown Spectroscopy en_US
dc.type Article en_US
dc.wos.citedbyCount 110
dspace.entity.type Publication
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