Just ran across this paper. They are using a set of techniques called ultraviolet-visible (UV-VIS), near-infrared (NIR), and mid-infrared (MIR) spectroscopy to detect ground beef that has been adulterated with turkey meat. The three techniques here apply the same principle, except that each one of them detects different range of the electromagnetic spectrum (based on their names). It caught my eye because I'm familiar with this technique, but done on thin films of material that I was studying.
In a few of the thin films, the technique can be used to study both the reflectance and transmittance spectroscopy. I believe in this study, they obviously can only use the reflectance mode because they're sticking the probe right against the ground meat, so there isn't any transmitted spectrum to look at.
I must admit that in looking at the raw spectra that are shown in Fig. 1, I was expecting a distinct set of peaks for pure beef and another set for pure turkey. Yet, all the spectra appear to show the same peaks, only with different intensities. So obviously, detecting turkey in a sample can only be done upon subsequent analysis of the data.
Hey, it's something you can read to put you to sleep at night! :)
Zz.
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