Prediction of tenderness in bovine longissimus thoracis et lumborum muscles using Raman spectroscopy

Author:

Coria Maria SumampaORCID,Castaño Ledesma María SofíaORCID,Gómez Rojas Jorge RaúlORCID,Grigioni GabrielaORCID,Palma Gustavo AdolfoORCID,Borsarelli Claudio DaríoORCID

Abstract

Objective: This study was conducted to evaluate Raman spectroscopy technique as a noninvasive tool to predict meat quality traits on Braford <i>longissimus thoracis et lumborum</i> muscle.Methods: Thirty samples of muscle from Braford steers were analyzed by classical meat quality techniques and by Raman spectroscopy with 785 nm laser excitation. Water holding capacity (WHC), intramuscular fat content (IMF), cooking loss (CL), and texture profile analysis recording hardness, cohesiveness, and chewiness were determined, along with fiber diameter and sarcomere length by scanning electron microscopy. Warner-Bratzler shear force (WBSF) analysis was used to differentiate tender and tough meat groups.Results: Higher values of cohesiveness and CL, together with lower values of WHC, IMF, and shorter sarcomere were obtained for tender meat samples than for the tougher ones. Raman spectra analysis allows tender and tough sample differentiation. The correlation between the quality attributes predicted by Raman and the physical measurements resulted in values of R<sup>2</sup> = 0.69 for hardness and 0,58 for WBSF. Pearson's correlation coefficient of hardness (r = 0.84) and WBSF (r = 0.79) parameters with the phenylalanine Raman signal at 1,003 cm<sup>-1</sup>, suggests that the content of this amino acid could explain the differences between samples.Conclusion: Raman spectroscopy with 785 nm laser excitation is a suitable and accurate technique to identify beef with different quality attributes.

Funder

Universidad Nacional de Santiago del Estero

Consejo Nacional de Investigaciones Científicas y Técnicas

Instituto Nacional de Tecnología Agropecuaria

Publisher

Asian Australasian Association of Animal Production Societies

Subject

General Veterinary,Genetics,Animal Science and Zoology,Physiology,Food Science

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