Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device. (October 2015)

• Record Type: Journal Article
• Authors: Fowler, Stephanie M.; Schmidt, Heinar; van de Ven, Remy; Wynn, Peter; Hopkins, David L.
• Is Part Of: Meat science. Volume 108(2015:Oct.)
• Page Start: 138
• Page End: 144
• Publication Date: 2015-10
• Subjects: Meat quality assessment -- Raman spectroscopy -- Lamb; 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.2015.06.010
• Languages: English
• ISSNs: 0309-1740

Abstract

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, pH24, pHu, purge and thaw loss were also measured. Results indicated a potential to predict pHu ( R 2 cv = 0.59), pH24 ( 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. Highlights: The first study to predict meat quality traits of fresh lamb using a hand held Raman device Demonstrated the ability to predict pHu, pH24, purge and L* of lamb topside The first investigation on the impact of freezing on predictions using Raman spectroscopy