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Autofluorescence excitation‐emission matrices as a quantitative tool for the assessment of meat quality
Author(s) -
Islam Kashif,
Mahbub Saabah B.,
Clement Sandhya,
Guller Anna,
Anwer Ayad G.,
Goldys Ewa M.
Publication year - 2020
Publication title -
journal of biophotonics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.877
H-Index - 66
eISSN - 1864-0648
pISSN - 1864-063X
DOI - 10.1002/jbio.201900237
Subject(s) - autofluorescence , intramuscular fat , excitation , fluorescence , analytical chemistry (journal) , grading (engineering) , quality assessment , spectroscopy , chemistry , materials science , food science , chromatography , biology , optics , pathology , medicine , physics , ecology , external quality assessment , quantum mechanics
Commercially produced meat is currently graded by a complex and partly subjective multiparameter methodology; a quantitative method of grading, using small samples would be desirable. Here, we investigate the correlation between commercial grades of beef and spectral signatures of native fluorophores in such small samples. Beef samples of different commercial grades were characterized by fluorescence spectroscopy complemented by biochemical and histological assessment. The excitation‐emission matrices of the specimens reveal five prominent native autofluorescence signatures in the excitation range from 250 to 350 nm, derived mainly from tryptophan and intramuscular fat. We found that these signatures reflect meat grade and can be used for its determination.