Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loins

Stephanie M. Fowler, Heinar Schmidt, Remy van de Ven, David L. Hopkins

    Research output: Contribution to journalArticlepeer-review

    35 Citations (Scopus)

    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.
    Original languageEnglish
    Pages (from-to)53-58
    Number of pages6
    JournalMeat Science
    Volume138
    Early online date03 Jan 2018
    DOIs
    Publication statusPublished - Apr 2018

    Fingerprint

    Dive into the research topics of 'Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loins'. Together they form a unique fingerprint.

    Cite this