The development and validation of a probe to measure meat quality traits

Research output: ThesisDoctoral Thesis

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Abstract

using spectra collected 24 h (R2cv = 0.27), however the prediction of shear force was inconsistent over time as further experiments demonstrated no ability to predict shear force values. Therefore, this research indicates that prediction of shear force of fresh intact lamb using Raman spectroscopy does not have the repeatability and robustness required by industry. ''Models for the prediction of other meat quality traits suggested that there was also an ability to predict pH24 and purge using spectra measured pre-rigor (R2cv = 0.27 and 0.32) and pHu, purge and L* values from spectra measured at 24 h post mortem (R2cv = 0.22 '' 0.59). As colour, water holding capacity, structure pH decline and pHu are related, it is hypothesised that Raman spectroscopy is able to predict meat quality traits which relate to early PM metabolism. However, since Raman spectra of intact meat are complex, further research is required to determine the impact of spectral overlap from compounds of similar chemical conformation, determine the biochemical processes which contribute to these predictions and validate these findings.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Charles Sturt University
Supervisors/Advisors
  • Hopkins, David, Co-Supervisor
  • Wynn, Peter, Co-Supervisor
Award date22 Oct 2015
Place of PublicationAustralia
Publisher
Publication statusPublished - 2015

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