Front-face fluorescence spectroscopy (FFFS) can detect fluorescent molecules in solid matrices without contact and sample preparation. This study explores the potential use of FFFS as a rapid, non-destructive technique coupled with multi-variate analysis for predicting beef adulteration with chicken. Samples of varying amounts of raw, minced chicken mixed with uncooked minced beef were prepared (1%, 2%, 3%, 4%, 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100%). Fluorescence spectra were obtained from pure and prepared adulterated meat samples, and principle component analysis, partial least square regression and hierarchical cluster analysis were used as chemometric tools. The chemometrics were able to determine adulteration in minced beef meat from 10% chicken meat, but were unable to determine adulteration from below 5%.
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