University Bayreuth, Research Center of Food Quality, E.C.-Baumann-Str. 20, 95326 Kulmbach, Germany.
Meat Sci. 2013 Jan;93(1):138-43. doi: 10.1016/j.meatsci.2012.08.019. Epub 2012 Aug 30.
A prototype handheld Raman system was used as a rapid non-invasive optical device to measure raw sheep meat to estimate cooked meat tenderness and cooking loss. Raman measurements were conducted on m. longissimus thoracis et lumborum samples from two sheep flocks from two different origins which had been aged for five days at 3-4°C before deep freezing and further analysis. The Raman data of 140 samples were correlated with shear force and cooking loss data using PLS regression. Both sample origins could be discriminated and separate correlation models yielded better correlations than the joint correlation model. For shear force, R(2)=0.79 and R(2)=0.86 were obtained for the two sites. Results for cooking loss were comparable: separate models yielded R(2)=0.79 and R(2)=0.83 for the two sites. The results show the potential usefulness of Raman spectra which can be recorded during meat processing for the prediction of quality traits such as tenderness and cooking loss.
一个原型手持拉曼系统被用作一种快速的非侵入性光学设备，用于测量生羊肉，以估计熟肉的嫩度和烹饪损失。对来自两个不同起源的两个绵羊群的 m. longissimus thoracis et lumborum 样本进行了拉曼测量，这些样本在 3-4°C 下冷藏 5 天后进行深度冷冻，并进行了进一步分析。使用 PLS 回归将 140 个样本的拉曼数据与剪切力和烹饪损失数据相关联。两个样本来源可以区分，单独的相关模型比联合相关模型产生更好的相关性。对于剪切力，两个地点分别获得 R(2)=0.79 和 R(2)=0.86。烹饪损失的结果相当：两个地点的单独模型分别产生 R(2)=0.79 和 R(2)=0.83。结果表明，在肉类加工过程中可以记录拉曼光谱，这对于预测嫩度和烹饪损失等质量特性具有潜在的用处。
