Mid-infrared spectroscopy and authenticity problems in selected meats: a feasibility study

This paper describes the results of a feasibility study into the use of mid-infrared spectroscopy for addressing certain authenticity problems with selected fresh meats. Preliminary analyses for meat speciation, the detection of ‘frozen-thawed’ meat, and semi-quantitative analysis of meat mixtures are reported. Fourier transform mid-infrared spectroscopy, attenuated total reflectance sample presentation, principal component analysis and partial least squares regression were used. It was possible to distinguish minced chicken, pork and turkey meats from their infrared spectra, and for each meat species it was possible to differentiate between fresh and frozen-thawed samples. Mid-infrared spectroscopy was also able to semi-quantitatively measure the levels of turkey and pork mixed with chicken meat. The method, which is rapid and easy to use, could with further development have the potential for authentication and quality control of meat products.