Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy.pdfVIP

Meat Science 88 (2011) 91–95 Contents lists available at ScienceDirect Meat Science journal homepage: www.el /l oca te/ meatsci Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy A. Rohman a,b,c, Sismindari a,c, Y. Erwanto a,d, Yaakob B. Che Man b,e,⁎ a Halal Research Group, Integrated Research and Testing Laboratory, Gadjah Mada University, Yogyakarta, 55281, Indonesia b Halal Products Research Institute, Universiti Putra Malaysia, 43400, Selangor, Malaysia c Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, 55281, Indonesia d Faculty of Animal Sciences, Gadjah Mada University, Yogyakarta, 55281, Indonesia e Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Selangor, Malaysia a r t i c l e i n f o a b s t r a c t Article history: Meatball is one of the favorite foods in Indonesia. The adulteration of pork in beef meatball is frequently Received 30 October 2009 occurring. This study was aimed to develop a fast and non destructive technique for the detection and Received in revised form 1 July 2010 quantification of pork in beef meatball using Fourier transform infrared (FTIR) spectroscopy and partial least Accepted 2 December 2010 square (PLS) calibration. The spectral bands associated with pork fat (PF), beef fat (BF), and their mixtures in Available online 10 December 2010 meatball formulation were scanned, interpreted, and identified by