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 title Project's id Grundlagenuntersuchungen zur Raman-Sensorik von Lactat für eine automatisierbare Beurteilung der Fleischqualität in der Prozesskette Schm2724/1-1 Forschungsstelle für Nahrungsmittelqualität (ForN) der Universität Bayreuth am Standort Kulmbach No information |
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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 |
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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 > Chair Bioanalytical Sciences and Food Analytics 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 |