Muhammad Aadil Siddiqui1,*, M. H. Md Khir1, Zaka Ullah2, Muath Al Hasan2, Abdul Saboor3, Saeed Ahmed Magsi1
CMC-Computers, Materials & Continua, Vol.75, No.2, pp. 2859-2871, 2023, DOI:10.32604/cmc.2023.034164
Abstract One of the most pressing concerns for the consumer market is the detection of adulteration in meat products due to their preciousness. The rapid and accurate identification mechanism for lard adulteration in meat products is highly necessary, for developing a mechanism trusted by consumers and that can be used to make a definitive diagnosis. Fourier Transform Infrared Spectroscopy (FTIR) is used in this work to identify lard adulteration in cow, lamb, and chicken samples. A simplified extraction method was implied to obtain the lipids from pure and adulterated meat. Adulterated samples were obtained by mixing lard with chicken, lamb, and… More >
Login
Register
