Evolution of the bulk optical properties of bovine muscles during wet aging. (February 2018)

• Record Type: Journal Article
• Authors: Van Beers, Robbe; Kokawa, Mito; Aernouts, Ben; Watté, Rodrigo; De Smet, Stefaan; Saeys, Wouter
• Is Part Of: Meat science. Volume 136(2018)
• Page Start: 50
• Page End: 58
• Publication Date: 2018-02
• Subjects: Meat quality -- Scattering -- Absorption -- Anisotropy factor -- Double integrating spheres -- Unscattered transmittance; 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.2017.10.010
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The bulk optical properties (BOP) of two bovine muscles were studied in the 500 nm to 1850 nm wavelength range. Over a two-week period of wet aging, the BOP of the biceps femoris (BF) and longissimus lumborum (LL) were determined and related to moisture content, tenderness and cooking loss. The absorption by myoglobin and reduced scattering coefficient were higher in the BF compared to the LL. The scattering anisotropy factor was relatively high (> 0.95 for LL), representing dominant forward scattering. Two-toning effects in the BF could be attributed to significant scattering differences, as no differences in absorption properties were observed. During wet aging, the anisotropy factor decreased, while tenderness increased. It was hypothesized that this might be related to proteolysis of cytoskeletal proteins. The results show the potential use of BOP to monitor tenderization and the cause of color differences in beef muscles. Moreover, this information could be used to develop and optimize optical sensors for non-destructive meat quality monitoring.