title: Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device.
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.
authors.affiliation: 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.
authors.forename: Stephanie M
authors.initials: SM
authors.lastname: Fowler
authors.affiliation: Research Centre of Food Quality, University of Bayreuth, Kulmbach, Germany.
authors.forename: Heinar
authors.initials: H
authors.lastname: Schmidt
authors.affiliation: Orange Institute of Agriculture, NSW Department of Primary Industries, Orange, Australia.
authors.forename: Remy
authors.initials: R
authors.lastname: van de Ven
authors.affiliation: 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.
authors.forename: Peter
authors.initials: P
authors.lastname: Wynn
authors.affiliation: 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.
authors.forename: David L
authors.initials: DL
authors.lastname: Hopkins
mesh_terms: D000818:Animals; D003116:Color; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D005615:Freezing; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D010316:Particle Size; D012518:Sarcomeres / Q000737:chemistry; D034561:Sheep, Domestic; D013059:Spectrum Analysis, Raman / Q000295:instrumentation*
keywords: Lamb; Meat quality assessment; Raman spectroscopy