Near-Infrared Spectroscopic Technique for Detection of Beef Hamburger Adulteration

TLDR

A near‑infrared spectroscopic technique was developed to detect beef hamburgers adulterated with 5–25 % mutton, pork, skim milk powder, or wheat flour with an accuracy up to 92.7 %, and when an adulterant was detected, calibration equations predicted the adulteration level. Detection accuracy increased with higher adulteration levels, and the calibration equations achieved cross‑validation standard errors of 3.33, 2.99, 0.92, and 0.57 % and coefficients of variance of 0.87, 0.89, 0.99, and 1.00 for mutton, pork, skim milk powder, and wheat flour, indicating near‑infrared spectroscopy is potentially useful for detecting beef hamburger adulteration. Keywords: NIR; beef hamburger; adulteration; authenticity.

Abstract

A near-infrared spectroscopic technique was developed to detect beef hamburgers adulterated with 5−25% mutton, pork, skim milk powder, or wheat flour with an accuracy up to 92.7%. The accuracy of detection increased with the increase of adulteration level. When an adulterant was detected, the adulteration level was further predicted by calibration equations. The established calibration equations for predicting adulteration levels with mutton, pork, skim milk powder, and wheat flour had standard errors of cross-validation of 3.33, 2.99, 0.92, and 0.57% and coefficients of variance of 0.87, 0.89, 0.99, and 1.00, respectively. The results of this study indicate that near-infrared spectroscopy is potentially useful in detection of beef hamburger adulteration. Keywords: NIR; beef hamburger; adulteration; authenticity