Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics

Alamprese, 2013, Detection of minced beef adulteration with turkey meat by UV-VIS, NIR and MIR spectroscopy, LWT- Food Science and Technology, 53, 225, 10.1016/j.lwt.2013.01.027 Ballin, 2010, Authentication of meat and meat products, Meat Science, 86, 577, 10.1016/j.meatsci.2010.06.001 Ballin, 2009, Species determination - Can we detect and quantify meat adulteration?, Meat Science, 83, 165, 10.1016/j.meatsci.2009.06.003 Barker, 2003, Partial least squares for discrimination, Journal of Chemometrics, 17, 166, 10.1002/cem.785 Cawthorn, 2013, A high incidence of species substitution and mislabelling detected in meat products sold in South Africa, Food Control, 32, 440, 10.1016/j.foodcont.2013.01.008 Cowe, 1985, The use of principal components in the analysis of near infrared spectra, Applied Spectroscopy, 39, 257, 10.1366/0003702854248944 Cozzolino, 2004, Identification of animal meat muscles by visible and near infrared reflectance spectroscopy, LWT- Food Science and Technology, 37, 447, 10.1016/j.lwt.2003.10.013 Ding, 1999, Differentiation of beef and kangaroo meat by visible/near-infrared reflectance spectroscopy, Journal of Food Science, 64, 814, 10.1111/j.1365-2621.1999.tb15918.x Ding, 2000, Near-infrared spectroscopic technique for detection of beef hamburger adulteration, Journal of Agricultural and Food Chemistry, 48, 2193, 10.1021/jf9907182 Mamani-Linares, 2012, Identification of cattle, llama and horse meat by near infrared reflectance or transflectance spectroscopy, Meat Science, 90, 378, 10.1016/j.meatsci.2011.08.002 McElhinney, 1999, Quantitation of lamb content in mixtures with raw minced beef using visible, near and mid-infrared spectroscopy, Journal of Food Science, 64, 587, 10.1111/j.1365-2621.1999.tb15090.x Montoya, 2015, Análisis de las oportunidades de aumento de consumo de carne de pavo (Meleagris gallopavo) en Colombia, Suma de Negocios, 6, 183, 10.1016/j.sumneg.2015.10.006 Morsy, 2013, Robust linear and non-linear models of NIR spectroscopy for detection and quantification of adulterants in fresh and frozen-thawed minced beef, Meat Science, 93, 292, 10.1016/j.meatsci.2012.09.005 Nakyinsige, 2012, Halal authenticity issues in meat and meat products, Meat Science, 91, 207, 10.1016/j.meatsci.2012.02.015 Pereira, 2013, Meat nutritional composition and nutritive role in the human diet, Meat Science, 93, 586, 10.1016/j.meatsci.2012.09.018 Premanandh, 2013, Horse meat scandal - A wake-up call for regulatory authorities, Food Control, 34, 568, 10.1016/j.foodcont.2013.05.033 Prieto, 2009, Application of near infrared reflectance spectroscopy to predict meat and meat products quality: a review, Meat Science, 83, 175, 10.1016/j.meatsci.2009.04.016 Rinnan, 2009, Review of the most common pre-processing techniques for near-infrared spectra, TrAC, Trends in Analytical Chemistry, 28, 1201, 10.1016/j.trac.2009.07.007 Rizzi, 2008, Virtual screening using PLS discriminant analysis and ROC curve approach: An application study on PDE4 inhibitors, Journal of Chemical Information and Modeling, 48, 1686, 10.1021/ci800072r Schmutzler, 2015, Methods for detection of pork adulteration in veal product based on FT-NIR spectroscopy for laboratory, industrial and on-site analysis, Food Control, 57, 258, 10.1016/j.foodcont.2015.04.019 Sentandreu, 2014, Authenticity of meat products: tools against fraud, Food Research International, 60, 19, 10.1016/j.foodres.2014.03.030 Weeranantanaphan, 2011, A review of near infrared spectroscopy in muscle food analysis: 2005–2010, Journal of Near Infrared Spectroscopy, 19, 61, 10.1255/jnirs.924 Wold, 1987, Principal component analysis, Chemometrics and Intelligent Laboratory Systems, 2, 37, 10.1016/0169-7439(87)80084-9 Wold, 1983, The multivariate calibration-problem in chemistry solved by the PLS method, Lecture Notes in Mathematics, 973, 286, 10.1007/BFb0062108 Zweig, 1993, Receiver-Operating Characteristic (ROC) plots - A fundamental evaluation tool in clinical medicine, Clinical Chemistry, 39, 561, 10.1093/clinchem/39.4.561