A Rapid Analysis to Determine the Type of Meat using Fluorescence Spectrophotometry: Chicken Meat and Pork
Abstract
A novel and rapid analysis of the type of meat using fluorescence spectrophotometry has been done. This method does not require complicated reagents and is environmentally friendly because it uses water as the solvent. The test sample was limited only to chicken meat and pork. Meat samples are taken from three chicken species, i.e., Broiler (Gallus domesticus), Domestic Chicken (Gallus gallus domesticus), Braekels Chicken (Gallus Turcicus), and Yorkshire pig (Sus scrofa Domesticus) species. Each sample was immersed in demineralized water. Then the extracted blood was analyzed using a fluorescence spectrophotometer. All types of samples exhibit a unique fluorescence spectra pattern. Furthermore, the mixed meat samples (pork and chicken) in various concentrations (0.5-30% of pork) were also analyzed. It was found that the excitation and emission peaks of mixed samples showed different spectra. This phenomenon can still be observed in a very low concentration of pork, 0.5%. The redshifted was observed, and the spectrum's intensity increased along with the concentration of pork. Scores of PCA (Principal Component Analysis) show four clusters of samples: Pork, Broiler, Domestic, and Braekels Chicken. This technique offers an efficient and accurate method to investigate meat contamination.
Keywords: meat contaminant, fluorescence spectroscopy, principal component analysis.
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