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Rapid Determination of Spinal Cord Content in Ground Beef by Near‐Infrared Spectroscopy
Author(s) -
Gangidi Rahul Reddy,
Proctor Andrew,
Pohlman Fred William,
Meullenet JeanFrancois
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb11436.x
Subject(s) - spinal cord , near infrared spectroscopy , chemistry , spectroscopy , infrared spectroscopy , calibration , infrared , analytical chemistry (journal) , chromatography , medicine , mathematics , physics , optics , organic chemistry , quantum mechanics , psychiatry , statistics
The potential of near‐infrared spectroscopy to measure spinal cord content in ground beef was investigated. Near‐infrared spectra were obtained for ground beef adulterated with 0 to 100 ppm spinal cord. A partial least square model was developed with 2nd derivative near‐infrared spectral data (5400/cm to 10000/cm). The model showed a calibration of R val = 0.94 and a validation of R val = 0.90. The detection limit of the model was 21 ppm, and sensitivity to detect true positive spinal cord–adulterated samples was 87%. Near‐infrared spectroscopy has the potential to identify spinal cord–adulterated ground beef.