Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loins. (April 2018)

• Record Type: Journal Article
• Authors: Fowler, Stephanie M.; Schmidt, Heinar; van de Ven, Remy; Hopkins, David L.
• Is Part Of: Meat science. Volume 138(2018)
• Page Start: 53
• Page End: 58
• Publication Date: 2018-04
• Subjects: Sensory traits -- Optic technologies -- Carcase assessment; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.01.002
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: A preliminary investigation was conducted to determine the potential for a handheld Raman spectroscopic device to predict sensory traits determined by an untrained consumer panel. Measurement of 45 beef loins ( M. longissimus lumborum ) was conducted using a 671 nm handheld Raman spectroscopic device. Samples were then held frozen until testing by an untrained sensory panel. Sections were also excised to determine shear force values and other indicators of meat quality. Derived models suggest that the Raman spectroscopic device can predict juiciness and tenderness, with correlations between predicted and observed values (ρ) of 0.42 and 0.47, respectively. Spectra indicated that these predictions were characterised by the fatty acid concentration, the hydrophobicity of proteins and the orientation of collagen. However, future research is required to determine the repeatability and robustness of these models on a larger independent data set. Highlights: Raman spectroscopy was trialled as a novel method of predicting beef sensory traits. Raman spectra were able to predict sensory traits. Raman spectra were a better predictor of sensory tenderness compared to shear force.