Advanced search
1 file | 794.57 KB

Evolution of the bulk optical properties of bovine muscles during wet aging

(2018) MEAT SCIENCE. 136. p.50-58
Author
Organization
Abstract
The bulk optical properties (BOP) of two bovine muscles were studied in the 500 rim to 1850 nm wavelength range. Over a two-week period of wet aging, the BOP of the biceps lemons (BF) and longissimus lumborum (LL) were determined and related to moisture content,, tenderness and cooking loss. The absorption by myoglobin and reduced scattering coefficient were higher in the BF compared to the LL. The scattering anisotropy factor was relatively high (> 0.95 for LL), representing dominant forward scattering. Two-toning effects in the BF could be attributed to significant scattering differences, as no differences in absorption properties were observed. During wet aging, the anisotropy factor decreased, while tenderness increased. It was hypothesized that this might be related to proteolysis of cytoskeletal proteins. The results show the potential use of BOP to monitor tenderization and the cause of color differences in beef muscles. Moreover, this information could be used to develop and optimize optical sensors for non-destructive meat quality monitoring.
Keywords
INFRARED REFLECTANCE SPECTROSCOPY, MEAT QUALITY CHARACTERISTICS, BRATZLER SHEAR FORCE, BEEF MUSCLES, WAVELENGTH RANGE, NONDESTRUCTIVE, MEASUREMENT, DIFFUSE-REFLECTANCE, LIGHT-PROPAGATION, VEGETABLE QUALITY, PRODUCTS QUALITY, Meat quality, Scattering, Absorption, Anisotropy factor, Double, integrating spheres, Unscattered transmittance

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 794.57 KB

Citation

Please use this url to cite or link to this publication:

Chicago
Van Beers, Robbe, Mito Kokawa, Ben Aemouts, Rodrigo Watte, Stefaan De Smet, and Wouter Saeys. 2018. “Evolution of the Bulk Optical Properties of Bovine Muscles During Wet Aging.” Meat Science 136: 50–58.
APA
Van Beers, R., Kokawa, M., Aemouts, B., Watte, R., De Smet, S., & Saeys, W. (2018). Evolution of the bulk optical properties of bovine muscles during wet aging. MEAT SCIENCE, 136, 50–58.
Vancouver
1.
Van Beers R, Kokawa M, Aemouts B, Watte R, De Smet S, Saeys W. Evolution of the bulk optical properties of bovine muscles during wet aging. MEAT SCIENCE. 2018;136:50–8.
MLA
Van Beers, Robbe et al. “Evolution of the Bulk Optical Properties of Bovine Muscles During Wet Aging.” MEAT SCIENCE 136 (2018): 50–58. Print.
@article{8604586,
  abstract     = {The bulk optical properties (BOP) of two bovine muscles were studied in the 500 rim to 1850 nm wavelength range. Over a two-week period of wet aging, the BOP of the biceps lemons (BF) and longissimus lumborum (LL) were determined and related to moisture content,, tenderness and cooking loss. The absorption by myoglobin and reduced scattering coefficient were higher in the BF compared to the LL. The scattering anisotropy factor was relatively high ({\textrangle} 0.95 for LL), representing dominant forward scattering. Two-toning effects in the BF could be attributed to significant scattering differences, as no differences in absorption properties were observed. During wet aging, the anisotropy factor decreased, while tenderness increased. It was hypothesized that this might be related to proteolysis of cytoskeletal proteins. The results show the potential use of BOP to monitor tenderization and the cause of color differences in beef muscles. Moreover, this information could be used to develop and optimize optical sensors for non-destructive meat quality monitoring.},
  author       = {Van Beers, Robbe and Kokawa, Mito and Aemouts, Ben and Watte, Rodrigo and De Smet, Stefaan and Saeys, Wouter},
  issn         = {0309-1740},
  journal      = {MEAT SCIENCE},
  language     = {eng},
  pages        = {50--58},
  title        = {Evolution of the bulk optical properties of bovine muscles during wet aging},
  url          = {http://dx.doi.org/10.1016/j.meatsci.2017.10.010},
  volume       = {136},
  year         = {2018},
}

Altmetric
View in Altmetric
Web of Science
Times cited: