Cama-Moncunill, R. ; Cama-Moncunill, X. ; Cullen, P. J. ; Dixit, Y. ; Geulen, D. ; Markiewicz-Keszycka, M. ; Sullivan, C.
LIBS; Beef; Offal; Copper; PLSR; Chemometrics;MOTION CONDITIONS; TRACE-ELEMENTS; MEAT; SPECTROMETRY; LIBS; CLASSIFICATION; PREDICTION; SAMPLES
Laser induced breakdown spectroscopy (LIBS) is an emerging technique in the field of food analysis which provides various advantages such as minimal sample preparation, chemical free, rapid detection, provision of spatial information and portability. In this study, LIBS was employed for quantitative analysis of copper content in minced beef samples spiked with beef liver over three independent batches. Copper content was determined with graphite furnace atomic absorption spectroscopy (GFAAS) in order to obtain reference values for modelling. Partial least square regression (PLSR) was performed to build a calibration and validation model. A calibration model with a high R-cv(2) of 0.85 and a RMSECV of 43.5 ppm was obtained, confirming a good fit for the model. The validation model showed a good prediction accuracy with a high R-p(2) of 0.85 and RMSEP of 36.8 ppm. Moreover, on a further study to evaluate the spatial capabilities, LIBS was able to successfully map copper content within a pellet, indicating the suitability of LIBS to provide spatial information and therefore potential use on heterogeneous samples. Overall, it can be concluded that LIBS combined with chemometrics demonstrates potential as a quality monitoring tool for the meat processing industry.