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Increasing concerns about adulteratedmeat encouraged industry looking for newnon-invasive methods for rapid accuratemeat quality assessment.Mainmeat chromophores (myoglobin, oxymyoglobin, fat, water, collagen) are characterized by close comparable absorption in visible to nearinfrared (NIR) spectral region. Therefore, structural and compositional variations inmeatmay lead to relative differences in the absorption of light. Utilizing typicalfiber-optic probes and integrating sphere, a degradation of pork samples freshness was observed at room temperature referring to the relative changes in absorbance ofmainmeat chromophores. The application of principal component analysis (PCA) used for examination ofmeasured absorbance spectra revealedmore detailed substages of freshness, which are not observed by the conventional analysis of the reflectance spectra. The results show a great potential of the combined application of optical-NIR spectroscopywith complementary use of PCA approach for assessingmeat quality andmonitoring relative absorbance alternation of oxymyoglobin andmyoglobin in visible, and fat, water, collagen inNIR spectral ranges.

Meat freshness revealed by visible to near-infrared spectroscopy and principal component analysis