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Article: Near-infrared spectroscopic technique for detection of beef hamburger adulteration

TitleNear-infrared spectroscopic technique for detection of beef hamburger adulteration
Authors
KeywordsAdulteration
Authenticity
Beef hamburger
NIR
Issue Date2000
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2000, v. 48 n. 6, p. 2193-2198 How to Cite?
AbstractA near-infrared spectroscopic technique was developed to detect beef hamburgers adulterated with 5-25% mutton, pork, skim milk powder, or wheat flour with an accuracy up to 92.7%. The accuracy of detection increased with the increase of adulteration level. When an adulterant was detected, the adulteration level was further predicted by calibration equations. The established calibration equations for predicting adulteration levels with mutton, pork, skim milk powder, and wheat flour had standard errors of cross- validation of 3.33, 2.99, 0.92, and 0.57% and coefficients of variance of 0.87, 0.89, 0.99, and 1.00, respectively. The results of this study indicate that near-infrared spectroscopy is potentially useful in detection of beef hamburger adulteration.
Persistent Identifierhttp://hdl.handle.net/10722/84742
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorDing, HBen_HK
dc.contributor.authorXu, RJen_HK
dc.date.accessioned2010-09-06T08:56:35Z-
dc.date.available2010-09-06T08:56:35Z-
dc.date.issued2000en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2000, v. 48 n. 6, p. 2193-2198en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/84742-
dc.description.abstractA near-infrared spectroscopic technique was developed to detect beef hamburgers adulterated with 5-25% mutton, pork, skim milk powder, or wheat flour with an accuracy up to 92.7%. The accuracy of detection increased with the increase of adulteration level. When an adulterant was detected, the adulteration level was further predicted by calibration equations. The established calibration equations for predicting adulteration levels with mutton, pork, skim milk powder, and wheat flour had standard errors of cross- validation of 3.33, 2.99, 0.92, and 0.57% and coefficients of variance of 0.87, 0.89, 0.99, and 1.00, respectively. The results of this study indicate that near-infrared spectroscopy is potentially useful in detection of beef hamburger adulteration.en_HK
dc.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectAdulterationen_HK
dc.subjectAuthenticityen_HK
dc.subjectBeef hamburgeren_HK
dc.subjectNIRen_HK
dc.titleNear-infrared spectroscopic technique for detection of beef hamburger adulterationen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=48&spage=2193&epage=2198&date=2000&atitle=Near-infrared+spectroscopic+technique+for+detection+of+beef+hamburger+adulterationen_HK
dc.identifier.emailXu, RJ: xuruojun@hkucc.hku.hken_HK
dc.identifier.authorityXu, RJ=rp00820en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf9907182en_HK
dc.identifier.pmid10888521-
dc.identifier.scopuseid_2-s2.0-0033919022en_HK
dc.identifier.hkuros55879en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0033919022&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume48en_HK
dc.identifier.issue6en_HK
dc.identifier.spage2193en_HK
dc.identifier.epage2198en_HK
dc.identifier.isiWOS:000087782500036-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridDing, HB=7402286016en_HK
dc.identifier.scopusauthoridXu, RJ=7402813973en_HK

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