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Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss

Title data

Schmidt, Heinar ; Scheier, Rico ; Hopkins, David L.:
Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss.
In: Meat Science. Vol. 93 (2013) Issue 1 . - pp. 138-143.
ISSN 1873-4138
DOI: https://doi.org/10.1016/j.meatsci.2012.08.019

Project information

Project title:
Project's official titleProject's id
Forschungsstelle für Nahrungsmittelqualität (ForN) der Universität Bayreuth am Standort KulmbachNo information

Project financing: Europäische Strukturfonds
EFRE

Abstract in another language

A prototype handheld Raman system was used as a rapid non-invasive optical device to measure raw sheep meat to estimate cooked meat tenderness and cooking loss. Raman measurements were conducted on m. longissimus thoracis et lumborum samples from two sheep flocks from two different origins which had been aged for five days at 3-4°C before deep freezing and further analysis. The Raman data of 140 samples were correlated with shear force and cooking loss data using PLS regression. Both sample origins could be discriminated and separate correlation models yielded better correlations than the joint correlation model. For shear force, R(2)=0.79 and R(2)=0.86 were obtained for the two sites. Results for cooking loss were comparable: separate models yielded R(2)=0.79 and R(2)=0.83 for the two sites. The results show the potential usefulness of Raman spectra which can be recorded during meat processing for the prediction of quality traits such as tenderness and cooking loss.

Further data

Item Type: Article in a journal
Refereed: Yes
Keywords: Raman spectroscopy; Non-invasive; Sheep meat; Shear force; Cooking loss
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 09:26
Last Modified: 28 Jan 2016 11:14
URI: https://eref.uni-bayreuth.de/id/eprint/9765