Rapid Determination of Chicken Meat Ratios in Beef Mixtures and Beef Sausages by Near Infrared Reflectance (NIR) Spectroscopy

Abstract

The purpose of this study is to determine the percentage of chicken meat in beef and chicken mixes, which is the most common type of beef adultery. In this context, both ground beef and beef sausages were prepared in mixtures containing chicken meat, increasing from 0.0% to 100.0% with 5.0% steps, and analyzed with a near infrared spectroscopy device. Optimum analysis conditions were determined as a result of the examination of a wide range of generated regression models. The success of the best regression model created for ground beef mixtures is as follows: RMSEC: 2.35, RMSEV: 3.36, R2C: 0.99, R2V: 0.98; and for the beef sausages is: RMSEC: 2.56, RMSEV: 3.66, R2C: 0.99, R2V: 0.98. As a result, chicken meat ratios in beef mixtures were detected with a margin of error of 2.05% and chicken meat ratios in beef sausages were detected with a margin of error of 2.12%.