Fourier Transform Infrared (FTIR) Spectroscopy for Determination of Offal in Beef Patties

Meat supply chain particularly slaughtering sector produces a lot of by product including offal. This study is conducted to determine the presence of beef liver in beef patties in 5%, 10%, 20%, 30% and 50% of adulteration percentage. Fourier Transform Infrared (FTIR) Spectroscopy was used to distinguished between meat and liver. In addition, protein analysis and water holding capacity were conducted to determine the differences. FTIR spectroscopy able to detect the presence of beef liver in beef patties at 5% concentration of beef liver at spectrum ~2400 cm-1 which occur due to the O=C=O stretching of carbon dioxide. Moreover, as the percentage of beef liver added into the patties increases, notable differences were observed in seven regions which are at 3200 to 3600 cm-1, ~ 2925 cm-1, ~2855 cm-1, ~2400 cm-1, 1744 cm-1, 1650 cm-1 and ~1543 cm-1. Furthermore, significant differences were observed in protein content and water holding capacity of patties.