Hamdan M.N.Mansor W.Radzol A.R.M.Umut I.Mahmud A.R.Kutty S.B.2024-06-122024-06-1220222250-2459https://doi.org/10.46338/ijetae0822_18https://hdl.handle.net/20.500.14551/16825—The issues of non-halal ingredients in food products make it important to investigate the technique to cluster the animal fats. Combination of Surface Enhanced Raman Spectroscopy (SERS) and Principal Components Analysis (PCA) has not been investigated in differentiating chicken, beef and pork fats. This paper describes the analysis of SERS based chicken, beef and pork fats in the form of solid and liquid using PCA. The Raman spectra of raw fats, dried fats and oil data were acquired using SERS, filtered using a high-pass filter and then normalized. The features of the chicken, beef and pork fats were selected using three PCA selection criteria. It was found that the data dimension of these fat samples can be reduced up to 99.75% and the cluster of the chicken, beef and pork fats can be observed clearly in the oil compared to the raw and dried fats. © 2022 IJETAE Publication House. All rights reserved.en10.46338/ijetae0822_18info:eu-repo/semantics/openAccessAnimal Fats; Principal Component Analysis; Raman Spectrum; Surface Enhanced Raman SpectroscopyArticle1281441512-s2.0-85137382730Q4