Author:

Keywords:

Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, Meat quality, Scattering, Absorption, Anisotropy factor, Double integrating spheres, Unscattered transmittance, INFRARED REFLECTANCE SPECTROSCOPY, MEAT QUALITY CHARACTERISTICS, BRATZLER SHEAR FORCE, BEEF MUSCLES, WAVELENGTH RANGE, NONDESTRUCTIVE MEASUREMENT, DIFFUSE-REFLECTANCE, LIGHT-PROPAGATION, VEGETABLE QUALITY, PRODUCTS QUALITY, APPLE SKIN, Animals, Cattle, Color, Cooking, Food Handling, Male, Muscle, Skeletal, Myoglobin, Optical Phenomena, Red Meat, Time Factors, 0702 Animal Production, 0904 Chemical Engineering, 0908 Food Sciences, Dairy & Animal Science, 3003 Animal production, 3006 Food sciences

Abstract:

The bulk optical properties (BOP) of two bovine muscles were studied in the 500nm to 1850nm 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.