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<p>Researchers used Laser Induced Spectroscopy (LIBS) technology to analyze meat sample and identify the components so as to limit which components were risky and which were not. Without any sample preparation, all samples were exposed to radiation in their natural surroundings. Meat contains substances, some harmful and others harmless, such, as thorium, thulium, iodine, iron and magnesium. Laser Induced Spectroscopy is a method used to analyze the composition of different materials, including food items like meat. This research delves into how LIBS can be applied to detect and measure elements in meat (Sausage and Mortadella) samples such as iron (Fe) scandium (Sc) thulium (Tm) strontium (Sr) thorium (Th) manganese (Mn) iodine (I) mercury (Hg) and tellurium (Te). The paper study examines the methodologies and challenges related with detecting different oxidation states of iron such as Fe(I) Fe(II) Fe(III). These have h1igh intensities, suggesting that iron is present in relatively high concentrations in the sample. Mn(II): Also shows a significant peak, while Sr(I) and Th(I): comparatively lower intensities, indicating lower concentrations. The results reveal that LIBS is effective for the qualitative and quantitative analysis of elements in meat samples, still the technique’s success varies based on element concentration. This study highlights the potential of LIBS for food safety and quality controller applications, however also pointing out areas for improvement in detection techniques and spectral analysis for more accurate and comprehensive elemental analysis.</p>

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Spectroscopic diagnostic of toxic elementIn meat products by laser induced breakdown spectroscopy

  • 期刊论文

  • 发表日期：

    2025年2月24日

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  • Zainab S. Khaleefah,
  • Shaimaa S. Mehdi,
  • Asmaa J. Kadhim,
  • Zeinah K. Abdaldeen

摘要

Researchers used Laser Induced Spectroscopy (LIBS) technology to analyze meat sample and identify the components so as to limit which components were risky and which were not. Without any sample preparation, all samples were exposed to radiation in their natural surroundings. Meat contains substances, some harmful and others harmless, such, as thorium, thulium, iodine, iron and magnesium. Laser Induced Spectroscopy is a method used to analyze the composition of different materials, including food items like meat. This research delves into how LIBS can be applied to detect and measure elements in meat (Sausage and Mortadella) samples such as iron (Fe) scandium (Sc) thulium (Tm) strontium (Sr) thorium (Th) manganese (Mn) iodine (I) mercury (Hg) and tellurium (Te). The paper study examines the methodologies and challenges related with detecting different oxidation states of iron such as Fe(I) Fe(II) Fe(III). These have h1igh intensities, suggesting that iron is present in relatively high concentrations in the sample. Mn(II): Also shows a significant peak, while Sr(I) and Th(I): comparatively lower intensities, indicating lower concentrations. The results reveal that LIBS is effective for the qualitative and quantitative analysis of elements in meat samples, still the technique’s success varies based on element concentration. This study highlights the potential of LIBS for food safety and quality controller applications, however also pointing out areas for improvement in detection techniques and spectral analysis for more accurate and comprehensive elemental analysis.