Minced meat is a vulnerable to adulteration food commodity because species- and/or tissue-specific morphological characteristics cannot be easily identified. Hence. the economically motivated adulteration of minced meat is rather likely to be practiced. The objective of this work was to assess the potential of spectroscopy-based sensors in detecting fraudulent minced meat substitution. https://www.marcelovicente.com/product-category/color-depositing-mask-aquamarine/