Titlebar

Export bibliographic data
Literature by the same author
plus on the publication server
plus at Google Scholar

 

Measurement of the pH value in pork meat early postmortem by Raman spectroscopy

Title data

Scheier, Rico ; Schmidt, Heinar:
Measurement of the pH value in pork meat early postmortem by Raman spectroscopy.
In: Applied Physics B. Vol. 111 (2013) Issue 2 . - pp. 289-297.
ISSN 1432-0649
DOI: https://doi.org/10.1007/s00340-012-5332-y

Project information

Project title:
Project's official titleProject's id
Grundlagenuntersuchungen zur Raman-Sensorik von Lactat für eine automatisierbare Beurteilung der Fleischqualität in der ProzessketteSchm2724/1-1
Forschungsstelle für Nahrungsmittelqualität (ForN) der Universität Bayreuth am Standort KulmbachNo information

Project financing: Deutsche Forschungsgemeinschaft
Europäische Strukturfonds
EFRE

Abstract in another language

The pH of a muscle is an accepted parameter to identify normal and deviating meat qualities. In this work, Raman spectroscopy is shown to be suitable for the non-invasive measurement of the early postmortem pH of meat. Raman spectra of ten pork semimembranosus muscles were recorded with a portable handheld device 0.5–24 h postmortem. The spectra were correlated with pH and lactate kinetics measured in parallel. Seven of the muscles were normal, two exhibited accelerated glycolysis and one showed absence of acidification. The pH decline with time could be calculated from the Raman spectra with the Henderson–Hasselbalch equation using only two signals of phosphate vibrations at 980 and 1,080 cm⁻¹ with a close correlation for each muscle, but larger variations between animals. More robust and better correlations for all muscles were obtained with a linear model based on 11 signals from lactate, lactic acid, phosphate, a carbonyl band and nucleotides resulting in R² = 0.78 and RMSECV = 0.2 or a partial least-square model using the complete spectrum (R² = 0.94 and RMSECV = 0.2). These results show the potential of Raman spectroscopy for an online detection of the pH and thus meat qualities during meat processing.

Further data

Item Type: Article in a journal
Refereed: Yes
Institutions of the University: Faculties
Faculties > Faculty of Biology, Chemistry and Earth Sciences
Faculties > Faculty of Biology, Chemistry and Earth Sciences > Department of Biology
Faculties > Faculty of Biology, Chemistry and Earth Sciences > Department of Biology > Lehrstuhl Bioanalytik und Lebensmittelanalytik
Profile Fields
Profile Fields > Emerging Fields
Profile Fields > Emerging Fields > Food and Health Sciences
Research Institutions
Research Institutions > Research Units
Research Institutions > Research Units > Forschungsstelle für Nahrungsmittelqualität - ForN
Result of work at the UBT: Yes
DDC Subjects: 500 Science
500 Science > 570 Life sciences, biology
Date Deposited: 01 Apr 2015 09:22
Last Modified: 28 Jan 2016 11:14
URI: https://eref.uni-bayreuth.de/id/eprint/9764