Quantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and Mid-Infrared Spectroscopy

Authors

  • J. McElhinney,

    1. Authors McElhinney and Downey are affiliated with Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland.
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  • G. Downey,

    1. Authors McElhinney and Downey are affiliated with Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland.
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  • C. O'Donnell

    1. Author O'Donnell is with the Dept. of Agricultural & Food Engineering, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland. Direct inquiries to Dr. G. Downey.
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ABSTRACT

Samples of beef (32), lamb (33) and 5%, 10% and 20% (w/w) lamb-in-beef mixtures (33 each) were minced and reflectance scanned in the visible, near and mid-infrared spectral regions. Partial least squares (PLS) regression models were developed to predict percentage lamb content using each spectral region alone and combinations of all three. The most accurate models combined mid-IR (800-2000 cm-1) and near IR (1100-2498 nm) spectral data following 2nd derivatization; standard errors of prediction of 0.91% (0–20% range in lamb content) and 4.1% (0–100% range in lamb) were obtained. This technique may be useful for screening such meat mixtures.

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