Classification and characterization of beef muscles using front-face fluorescence spectroscopy
1Département Qualité et Economie Alimentaires VetAgroSup Campus Agronomique de, Clermont, 89 Avenue de l'Europe, BP-35, F-63370 Lempdes, France; Department of Food Engineering, Faculty of Agricultural Engineering & Technology, University of Agriculture, Faisalabad, Pakistan.
Abstract:
The objective of this study was to evaluate the potential of fluorescence spectroscopy to identify different muscles and to predict some physicochemical and rheological parameters. Samples were taken from three muscles (Semitendinosus, Rectus abdominis and Infraspinatus) of Charolais breed. Dry matter content, fat content, protein content, texture and collagen content were determined. Moreover emission spectra were recorded in the range of 305-400nm, 340-540nm and 410-700nm by fixing the excitation wavelength at 290, 322 and 382nm, respectively. The results obtained were evaluated by partial least square discriminant analysis and partial least square regression. Results of our research work show that front-face fluorescence spectroscopy and chemometrics offer significant potential for the development of rapid and non-destructive methods for the identification and characterization of muscles.
