Determination of Turkey Meat Adulteration in Cooked Ground Beef Using Fluorescence Spectroscopy with Machine Learning

Öz

Beef adulteration with turkey meat is typically driven by financial motives. Since turkey meat is less expensive than beef, producers aiming to cut costs and boost profits blend turkey meat into beef products in certain ratios. This study aimed to investigate the use of fluorescence spectroscopy as a fast, non-destructive, and comprehensive method, combined with multivariate analysis, to predict meat adulteration. Raw turkey ground was combined with raw beef ground in concentrations from 0-100% (w/w) in 10% increments and then cooked. Fluorescence measurements of the cooked samples were taken (Ex 200-500 nm, Em 525 nm). The resulting spectral data were analyzed using chemometric tools, such as principal component analysis and partial least squares regression, and error metrics were calculated. For the training, validation, and test datasets, R² values of 0.941, 0.922, and 0.916, and RMSE values of 8.124, 10.856, and 8.456 were identified, respectively. This research demonstrated that fluorescence spectroscopy and multivariate analyses can serve as rapid, non-destructive, and effective methods for detecting a 20% turkey meat adulteration in meat products.

Anahtar Kelimeler

• Beef
• fluorescence spectroscopy
• machine learning
• meat adulteration
• turkey

Makine Öğrenmesi Destekli Floresans Spektroskopisi ile Pişmiş Kıyma Sığır Etinde Hindi Eti Tağşişinin Belirlenmesi

Öz

Sığır etine hindi eti karıştırılması genellikle finansal nedenlerle gerçekleştirilmektedir. Hindi eti, sığır etine kıyasla daha ucuz olduğundan, maliyetleri düşürmek ve kâr oranlarını artırmak isteyen üreticiler, belirli oranlarda hindi etini sığır eti ürünlerine karıştırmaktadır. Bu çalışma, et hilelerinin tespiti için hızlı, tahribatsız ve kapsamlı bir yöntem olarak floresans spektroskopisinin çok değişkenli analizlerle birlikte kullanımını araştırmayı amaçlamıştır. Çiğ hindi kıyması, %0–100 (a/a) aralığında ve %10’luk artışlarla çiğ sığır kıyması ile karıştırılmış, ardından pişirme işlemi uygulanmıştır. Pişmiş örneklerin floresans ölçümleri (Ex: 200–500 nm, Em: 525 nm) alınmıştır. Elde edilen spektral veriler, temel bileşen analizi (PCA) ve kısmi en küçük kareler regresyonu (PLSR) gibi kemometrik araçlar kullanılarak analiz edilmiş, hata metrikleri hesaplanmıştır. Eğitim, doğrulama ve test veri kümeleri için sırasıyla 0.941, 0.922 ve 0.916 R² değerleri ve 8.124, 10.856 ve 8.456 RMSE değerleri elde edilmiştir. Bu araştırma, floresans spektroskopisi ve çok değişkenli analizlerin, et ürünlerinde %20 oranındaki hindi eti taklitçiliğini tespit etmek için hızlı, tahribatsız ve etkili yöntemler olarak kullanılabileceğini ortaya koymuştur.

Anahtar Kelimeler

• Sığır eti
• floresans spektroskopisi
• makine öğrenmesi
• et tağşişi
• hindi eti

Kaynakça

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