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Differentiating various beef cuts using spatially offset Raman spectroscopy
Author(s) -
Ostovar Pour Saeideh,
Fowler Stephanie M.,
Hopkins David L.,
Torley Peter,
Gill Harsharn,
Blanch Ewan W.
Publication year - 2020
Publication title -
journal of raman spectroscopy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.748
H-Index - 110
eISSN - 1097-4555
pISSN - 0377-0486
DOI - 10.1002/jrs.5830
Subject(s) - raman spectroscopy , principal component analysis , chemistry , meat tenderness , spectroscopy , analytical chemistry (journal) , chromatography , food science , computer science , tenderness , optics , artificial intelligence , physics , quantum mechanics
The potential of spatially offset Raman spectroscopy (SORS) for distinguishing different beef cuts was investigated. Six different retail beef cuts (rump, Scotch fillet, round, chuck, tenderloin, and T‐bone) were analysed spectroscopically using SORS. This technique makes it possible to measure the Raman signal 5 mm below the surface of meat muscles, allowing non‐invasive analysis of meat samples that are not readily feasible using conventional Raman spectroscopy. This study has shown for the first time that monitoring of the changes in glycogen, fat, and protein content of muscles can be investigated directly and, most importantly, non‐invasively within various meat cuts. The spectral results reveal differences in structure‐sensitive bands from the amide I and III regions as well as from cysteine, glutamic acid, and phenylalanine vibrations. Statistical analysis confirms these observations based on strong clustering of SORS bands (this was derived from principal component analysis scores of the SORS data) measured for the different cuts.