title: Angular absorption of light used for evaluation of structural damage to porcine meat caused by aging, drying and freezing.
abstract: Meat as a rich source of protein is sought after by people from all over the world. It is also very susceptible to decay because of many internal and external processes affecting it. In this work an easy and quick method of detection of structural damage caused by decay or mishandling the meat is attempted by the method of angular absorption of light. The difference between structural changes due to aging, drying and freezing is explored and the resulting changes in light absorption in meat samples are presented. This work demonstrates that the measurement of optical angular dependency of absorption in relation to the muscle fibers in muscle tissue has the potential of detecting structural damage to the sample for meat quality control purposes.
authors.affiliation: Department of Physics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Brno, Czech Republic. Electronic address: xkaspa25@stud.feec.vutbr.cz.
authors.forename: Pavel
authors.initials: P
authors.lastname: Kaspar
authors.affiliation: Department of Physics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Brno, Czech Republic.
authors.forename: Elena
authors.initials: E
authors.lastname: Prokopyeva
authors.affiliation: Department of Physics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Brno, Czech Republic.
authors.forename: Pavel
authors.initials: P
authors.lastname: Tománek
authors.affiliation: Department of Physics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Brno, Czech Republic.
authors.forename: Lubomír
authors.initials: L
authors.lastname: Grmela
mesh_terms: D000818:Animals; D003890:Desiccation; D005511:Food Handling; D063427:Food Quality; D005615:Freezing; D018482:Muscle, Skeletal / Q000737:chemistry; D000069466:Red Meat; D013552:Swine
keywords: Aging; Drying; Freshness; Light absorption; Meat; Refreezing