A Review of Meat Spectrophotometry (300 to 800 nm)

Swatland, H. J.

doi:10.1016/s0315-5463(89)70435-1

Cited by 96 publications

(41 citation statements)

References 47 publications

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“…Moreover, the decrease in muscle pH, besides exerting a great influence on the activity of calcium-dependent proteases, also seems to act in the oxygenation and oxidation processes of myoglobin. The pH decrease can also affect the surface color of the meat, making it brighter and moistened, especially in terms of the ability to retain water in the muscle, thereby influencing the color grades relating to brightness, such as L* and H* values (Swatland, 1989). Therefore, the variability in meat color of different progenies of Nellore bulls may be attributed to genetic factors that are closely related to the animal metabolism and pH, which can also act as a relevant factor that has great importance in determining the myoglobin state and the waterholding capacity of the muscle, which is related to the meat surface brightness.…”

Section: Colormentioning

confidence: 99%

Sire effects on carcass and meat quality traits of young Nellore bulls

Bonin¹,

Ferraz²,

Eler³

et al. 2014

Genet. Mol. Res.

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ABSTRACT. Meat quality is being increasingly demanded by consumers in recent years. Several factors can affect meat quality, ranging from animal traits such as breed and genetic heritage to pre-and post-slaughter processes. This study investigated the influence of Nellore bulls on carcass and meat quality traits. We used 475 young uncastrated males, the progeny of 54 bulls, to evaluate characteristics of the following carcass traits: hot carcass weight, rib-eye area, and fat thickness. We also evaluated the following beef quality traits: marbling, color, drip loss, cooking loss, and shear force at 0, 7, and 14 days of aging. Bulls had a significant influence (P ≤ 0.05) on rib-eye area, fat thickness, marbling, drip loss at 14 days of aging and color at all aging periods. Based on these results, the use of bulls with high breeding values for these traits can Meat quality of Nellore bulls provide important advances in carcass traits and meat quality in breeding programs of Nellore cattle that are raised in tropical conditions.

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Section: Colormentioning

confidence: 99%

Sire effects on carcass and meat quality traits of young Nellore bulls

Bonin¹,

Ferraz²,

Eler³

et al. 2014

Genet. Mol. Res.

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“…The small absorption peak at ϳ760 nm is coincident with the absorption peak of deoxymyoglobin and deoxyhemoglobin. Because of the exsanguination process, myoglobin has been considered as the dominant pigment in beef 8 although any residual blood may also contribute to the absorption. Within the bandwidth of 650 to 1000 nm, the muscle scattering is dominant so that diffuse approximation can be applied.…”

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confidence: 99%

Monitoring sarcomere structure changes in whole muscle using diffuse light reflectance

et al. 2006

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Abstract. Normal biomechanical and physiological functions of striated muscles are facilitated by the repeating sarcomere units. Light scattering technique has been used in studying single extracted muscle fibers. However, few studies, if any, have been conducted to investigate the possibility of using optical detection to examine sarcomere structure changes in whole muscles. We conducted a series of experiments to demonstrate that optical scattering properties measured in whole muscle are related to changes in sarcomere structure. These results suggest that photon migration technique has a potential for characterizing in vivo tissue ultrastructure changes in whole muscle.

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“…For chicken meat, spectral features in the visible region are determined primarily by the relative amounts of three forms of myoglobin, i.e. deoxymyoglobin, metmyoglobin, and oxymyoglobin (Kinsman, Kotula, & Breidemestein, 1994;Swatland, 1989). The deoxymyoglobin and oxymyoglobin components coexist with metmyoglobin in both wholesome and unwholesome chicken meat.…”

Section: Classification Modelingmentioning

confidence: 99%