Figure 2

Real-time recognition results obtained using the REIMS technology in conjunction with the recognition software. The figures show the classifications obtained from (a) a pure beef sample, (b) a pure liver sample and (c) an adulterated beef burger with liver at 10% adulteration. The beef and liver samples analysed in figures ‘a’ and ‘b’ were used to prepare the adulterated burger in figure ‘c’. All samples were not present in the original chemometric training model and therefore, considered ‘blind’. The 10% adulterated burger produced beef (red), liver (purple) and outlier (white) classifications with an outlier being a result of the electrosurgical monopolar blade analysing a ‘hybrid’ beef-liver spectrum at a specific scan time which situated outside the 20σ standard deviation range of pure beef and liver.