MIDINFRARED SPECTROSCOPY AND AUTHENTICITY PROBLEMS IN SELECTED MEATS - A FEASIBILITY STUDY

This paper describes the results of a feasibility study into the use o f mid-infrared spectroscopy for addressing certain authenticity proble ms with selected fresh meats. Preliminary analyses for meat speciation , the detection of 'frozen-thawed' meat, and semi-quantitative analysi s of meat mixtures are reported. Fourier transform mid-infrared spectr oscopy, attenuated total reflectance sample presentation, principal co mponent analysis and partial least squares regression were used. It wa s possible to distinguish minced chicken, pork and turkey meats from t heir infrared spectra, and for each meat species it was possible to di fferentiate between fresh and frozen-thawed samples. Mid-infrared spec troscopy was also able to semi-quantitatively measure the levels of tu rkey and pork mixed with chicken meat. The method, which is rapid and easy to use, could with further development have the potential for aut hentication and quality control of meat products. (C) 1997 Elsevier Sc ience Ltd.