Analysis of Adulteration Dog Meat in Beef Sausages Using FTIR Spectroscopy Combined with Chemometrics

Abstract One of the most important issues in Indonesia where the majority of the population is Muslim is halal, especially in terms of food, one of which is meat and its preparations. Beef Sausage is a good source of protein and is liked by almost everyone, but due to the high price difference of halal meat in the market, to keep the price low, some manufacturers cheat by trying to adulterate beef with dog meat. The aim of this study was to explore whether dog meat can be detected and measured in beef sausage formulations using FTIR and PLS spectroscopy by analyzing fat derived from dog meat. Lipid in the beef sausage was obtained by extraction using the Soxhlet method, the solvent used was petroleum benzene. FTIR spectroscopy was then used to investigate the lipid components in the 4000–650 cm-1 spectrum using TQ analysis. Qualitative chemometric analysis was performed using discriminant analysis (DA), while quantitative chemometric analysis was performed using the partial least squares (PLS) technique and principal component regression (PCR) method. The results showed that wave numbers 1800–850 cm−1 were chosen to distinguish between beef sausage and sausage adulterated with dog meat using linear chemometric discriminant analysis (LDA). With 100% accuracy, LDA was successfully used to categorize lipid elements isolated by Soxhlet extraction, lipids from beef sausages, lipids from dog sausages, and mixtures of dog and beef sausages. For the detection and measurement of dog meat in beef sausage formulations, FTIR spectra and chemometrics can produce accurate findings.