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 title Project's id Forschungsstelle für Nahrungsmittelqualität (ForN) der Universität Bayreuth am Standort Kulmbach No information |
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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 |
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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 > 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 09:26 |
Last Modified: | 28 Jan 2016 11:14 |
URI: | https://eref.uni-bayreuth.de/id/eprint/9765 |