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Journal of Spectroscopy
Volume 2018 (2018), Article ID 2413874, 10 pages
https://doi.org/10.1155/2018/2413874
Research Article

Rapid Identification of Pork Adulterated in the Beef and Mutton by Infrared Spectroscopy

1School of Information Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
2Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding, Guangdong Provincial Key Laboratory of Waterfowl Healthy Breeding, College of Animal Sciences and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China

Correspondence should be addressed to Ling Yang

Received 3 September 2017; Revised 6 November 2017; Accepted 20 November 2017; Published 7 February 2018

Academic Editor: Vincenza Crupi

Copyright © 2018 Ling Yang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Consumers concern about food adulteration. Pork meat is the principal adulterated species of beef and mutton. The conventional detection methods have their own limitations; therefore, we sought to develop an efficient and economical identification method using an infrared spectroscopy technique for meat. The Mahalanobis distance method was used to remove outliers in spectrum data. Interferences were eliminated using multiple scatter correction, standard normal variate, Savitzky-Golay smoothing, and normalization. The partial least square discriminant analysis (PLS-DA) and support vector machine (SVM) were used to establish identification models. In the Mahalanobis distance method, the coefficient of test sets was increased from 0.93 to 0.99; the RMSEC and RMSECV were decreased from 0.17 to 0.09 and 0.21 to 0.11 accordingly. The coefficient of determination in-between the calibration and testing sets in PLS-DA reached 0.99 and 0.99, RMSEC was 0.06, and both the RMSECV and RMSEP were 0.08. In contrast, in SVM, methods were 0.97 and 0.96. The RMSEC, RMSECV, and RMSEP were 0.15, 0.17, and 0.24, respectively. In summary, using a combination of infrared spectroscopy technology with PLS-DA was a better identification method than the SVM method that can be used as an effective method to identify pork, beef, and mutton meat samples.