Coria MS, Ledesma MSC, Rojas JRG, Grigioni G, Palma GA, Borsarelli CD. Prediction of tenderness in bovine longissimus thoracis et lumborum muscles using Raman spectroscopy.
Anim Biosci 2023;
36:1435-1444. [PMID:
36915932 PMCID:
PMC10472156 DOI:
10.5713/ab.22.0451]
[Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/29/2022] [Accepted: 01/30/2023] [Indexed: 02/27/2023] Open
Abstract
OBJECTIVE
This study was conducted to evaluate Raman spectroscopy technique as a noninvasive tool to predict meat quality traits on Braford longissimus thoracis et lumborum muscle.
METHODS
Thirty samples of muscle from Braford steers were analyzed by classical meat quality techniques and by Raman spectroscopy with 785 nm laser excitation. Water holding capacity (WHC), intramuscular fat content (IMF), cooking loss (CL), and texture profile analysis recording hardness, cohesiveness, and chewiness were determined, along with fiber diameter and sarcomere length by scanning electron microscopy. Warner-Bratzler shear force (WBSF) analysis was used to differentiate tender and tough meat groups.
RESULTS
Higher values of cohesiveness and CL, together with lower values of WHC, IMF, and shorter sarcomere were obtained for tender meat samples than for the tougher ones. Raman spectra analysis allows tender and tough sample differentiation. The correlation between the quality attributes predicted by Raman and the physical measurements resulted in values of R2 = 0.69 for hardness and 0,58 for WBSF. Pearson's correlation coefficient of hardness (r = 0.84) and WBSF (r = 0.79) parameters with the phenylalanine Raman signal at 1,003 cm-1, suggests that the content of this amino acid could explain the differences between samples.
CONCLUSION
Raman spectroscopy with 785 nm laser excitation is a suitable and accurate technique to identify beef with different quality attributes.
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