Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy
| Autor: | Jens Petter Wold, Petter Vejle Andersen, Eva Veiseth-Kent, Eli Gjerlaug-Enger |
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| Rok vydání: | 2018 |
| Předmět: |
Swine
Muscle Proteins Spectrum Analysis Raman 01 natural sciences Fluorescence spectroscopy Protein Structure Secondary symbols.namesake Partial least squares regression Animals Humans Least-Squares Analysis Spectroscopy Muscle Skeletal Chromatography Spectroscopy Near-Infrared Chemistry 010401 analytical chemistry Near-infrared spectroscopy 0402 animal and dairy science Water 04 agricultural and veterinary sciences Hydrogen-Ion Concentration 040201 dairy & animal science 0104 chemical sciences Red Meat Spectrometry Fluorescence Adipose Tissue Red meat symbols Intramuscular fat Food quality Raman spectroscopy Food Analysis Food Science |
| Zdroj: | Meat Science |
| ISSN: | 1873-4138 |
| Popis: | Spectroscopic techniques can provide valuable information about post-mortem meat quality. In the current study, Raman, NIR and fluorescence spectroscopy was used to analyze pH, drip loss and intramuscular fat in pork longissimus lumborum (n = 122) at 4–5 days post-mortem. Results were promising for partial least squares regression (PLSR) from Raman spectroscopy, giving coefficients of determination from cross validation (rcv2) ranging from 0.49 to 0.73 for all attributes examined. Important regions in the PLSR models from Raman spectroscopy were attributed to changes in concentrations of post-mortem metabolites and modifications of protein secondary structure. Near infrared and fluorescence spectroscopy showed limited ability to analyze quality, with rcv2 ranging from 0.06 to 0.57 and 0.04 to 0.18, respectively. This study encourages further research on the subject of Raman spectroscopy as a technique for meat quality analysis. |
| Databáze: | OpenAIRE |
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