Nanobioprobe for the Determination of Pork Adulteration in Burger Formulations
Figure 4
Pork estimation in ready-to-eat beef burgers of 1%, 3%, 5%, 10%, 25%, and 100% pork adulterations (a) and relationship between the actual (-axis) and recovered values (-axis) obtained from the standard and validation sets of the above mixtures (b). The standard errors (%) are shown by the error bars, and the linear part of the curve (3–100%) is displayed in the inset (a).
