Detection of lard mixed with body fats of chicken, lamb and cow by fourier transform infrared spectroscopy

• Main Authors: Che Man, Yakoob, Mirghani, Mohamed Elwathig Saeed
• Format: Article
• Language: English
• Published: Springer Berlin 2001
• Subjects: T Technology (General)
• Online Access: http://irep.iium.edu.my/7938/1/Elwathig_%28Lard_Mix%29.pdf; http://irep.iium.edu.my/7938/; http://www.aocs.org/Journals/jaocs.cfm
• Institution: Universiti Islam Antarabangsa Malaysia

Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of detecting lard blended with chicken, lamb, and cow body fats. The spectral bands associated with chicken, lamb, and cow body fats and their lard blends were recorded, interpreted, and identified. Qualitative differ...