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

Stephanie M Fowler; Heinar Schmidt; Remy van de Ven; Peter Wynn; David L Hopkins

doi:10.1016/j.meatsci.2015.06.010

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

Meat Sci. 2015 Oct:108:138-44. doi: 10.1016/j.meatsci.2015.06.010. Epub 2015 Jun 20.

Authors

Stephanie M Fowler¹, Heinar Schmidt², Remy van de Ven³, Peter Wynn⁴, David L Hopkins⁵

Affiliations

¹ Centre for Sheep and Red Meat Development, NSW Department of Primary Industries, Cowra, Australia; School of Animal and Veterinary Science, Science, Charles Sturt University, Wagga Wagga, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries and Charles Sturt University, Wagga Wagga, Australia. Electronic address: steph.fowler@dpi.nsw.gov.au.
² Research Centre of Food Quality, University of Bayreuth, Kulmbach, Germany.
³ Orange Institute of Agriculture, NSW Department of Primary Industries, Orange, Australia.
⁴ School of Animal and Veterinary Science, Science, Charles Sturt University, Wagga Wagga, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries and Charles Sturt University, Wagga Wagga, Australia.
⁵ Centre for Sheep and Red Meat Development, NSW Department of Primary Industries, Cowra, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries and Charles Sturt University, Wagga Wagga, Australia.

PMID: 26115347
DOI: 10.1016/j.meatsci.2015.06.010

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 24h and 5d PM, another 80 muscles were measured at 24h, 5d 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 24h PM. L* could be predicted using spectra collected 24h (R(2)cv=0.33) or 5d 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.

Keywords: Lamb; Meat quality assessment; Raman spectroscopy.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Color
Cooking
Food Handling / methods*
Food Quality*
Freezing
Hydrogen-Ion Concentration
Meat / analysis*
Muscle, Skeletal / chemistry
Particle Size
Sarcomeres / chemistry
Sheep, Domestic
Spectrum Analysis, Raman / instrumentation*