Cristin-resultat-ID: 1594665
Sist endret: 14. mars 2019, 16:18
NVI-rapporteringsår: 2018
Resultat
Vitenskapelig artikkel
2018

Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy

Bidragsytere:
  • Petter Vejle Andersen
  • Jens Petter Wold
  • Eli Gjerlaug-Enger og
  • Eva Veiseth-Kent

Tidsskrift

Meat Science
ISSN 0309-1740
e-ISSN 1873-4138
NVI-nivå 2

Om resultatet

Vitenskapelig artikkel
Publiseringsår: 2018
Volum: 145
Sider: 94 - 100
Open Access

Importkilder

Scopus-ID: 2-s2.0-85048794006

Beskrivelse Beskrivelse

Tittel

Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy

Sammendrag

Spectroscopic techniques can provide valuable information about post-mortem meat quality. In the current study, Raman, NIR and fluorescence spectroscopy was used to analyze pH, drip loss and intramuscular fat in pork longissimus lumborum (n = 122) at 4–5 days post-mortem. Results were promising for partial least squares regression (PLSR) from Raman spectroscopy, giving coefficients of determination from cross validation (rcv2) ranging from 0.49 to 0.73 for all attributes examined. Important regions in the PLSR models from Raman spectroscopy were attributed to changes in concentrations of post-mortem metabolites and modifications of protein secondary structure. Near infrared and fluorescence spectroscopy showed limited ability to analyze quality, with rcv2 ranging from 0.06 to 0.57 and 0.04 to 0.18, respectively. This study encourages further research on the subject of Raman spectroscopy as a technique for meat quality analysis.

Bidragsytere

Petter Vejle Andersen

  • Tilknyttet:
    Forfatter
    ved Råvare og prosess ved NOFIMA

Jens Petter Wold

  • Tilknyttet:
    Forfatter
    ved Råvare og prosess ved NOFIMA

Eli Gjerlaug-Enger

  • Tilknyttet:
    Forfatter
    ved Norsvin

Eva Veiseth-Kent

  • Tilknyttet:
    Forfatter
    ved Råvare og prosess ved NOFIMA
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