학술논문
Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device.
Document Type
Article
Source
Subject
*MEAT quality
*FROZEN foods
*EFFECT of heat on meat
*RAMAN spectroscopy
*COOKING with lamb & mutton
*MEAT analysis
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Language
ISSN
0309-1740
Abstract
Complementary studies were conducted to determine the potential for a Raman spectroscopic hand held device to predict meat quality traits of fresh lamb m. semimembranosus (topside) after ageing and freezing/thawing. Spectra were collected from 80 fresh muscles at 24 h and 5 d PM, another 80 muscles were measured at 24 h, 5 d and following freezing/thawing. Shear force, cooking loss, sarcomere length, colour, particle size, collagen content, pH 24 , pHu, purge and thaw loss were also measured. Results indicated a potential to predict pHu ( R 2 cv = 0.59), pH 24 ( R 2 cv = 0.48) and purge ( R 2 cv = 0.42) using spectra collected 24 h PM. L* could be predicted using spectra collected 24 h ( R 2 cv = 0.33) or 5 d PM ( R 2 cv = 0.33). This suggests that Raman spectroscopy is suited to identifying carcases which deviate from the normal metabolic processes and related meat quality traits. [ABSTRACT FROM AUTHOR]