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Title: ANALYSIS OF VISIBLE REFLECTANCE SPECTRA OF STORED, COOKED AND DISEASED CHICKEN MEATS

Author
item LIU, YONGLIANG - CHINA
item Chen, Yud

Submitted to: Journal of Meat Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/16/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary: Visible/near-infrared spectroscopy has been found considerable applications in safety and quality control issues of chicken meat products. During external processes such as cooking, storage, and bacterial infection, three forms of myoglobin interconvert and are degraded through oxygenation, oxidation, and reduction reactions, ultimately influencing the appearance of meat color. This study is to find visible marker bands which are sensitive to meat color variation in an individual spectrum. The results of this study showed that the intensity ratios of the three visible bands at 485, 560, and 635 nm, respectively, due to MetMb, OxyMb, and SulfMb, could be used to describe meat color variation during cooking and cold storage. This study also showed that there are differences between fresh-raw wholesome and unwholesome meats in these intensity ratios. Even though these intensity ratios cannot be used to discriminate fresh-raw wholesome and unwholesome meats as accurately as some chemometric techniques, this classic approach is still attractive since, in its simplest form, there is no need for any calibration model, which is commonly built from a large set of spectral data. These findings are useful to meat scientists who are interested in applying spectroscopic techniques to safety and quality control issues of chicken meat products during external processes such as cooking, storage, and bacterial infection.

Technical Abstract: Visible spectra of cold stored, cooked, and diseased chicken meats were collected and analyzed. Changes in ratios of R1 = A485 nm and R2 = A635 nm / A560 nm, which are related to absorbance of the bands at 485 nm (MetMb), 560 nm (OxyMb), and 635 nm (SulfMb), were observed to be useful for studying the variation of meat color under the conditions of cold storage and cooking process. Such a strategy was also applied to classify fresh-raw wholesome and unwholesome meats into respective classes, and the result was compared with that produced from a chemometric model. The strategy might be used as a simple methodology for monitoring the color variation of meats where the development of the chemometric model is either impractical or not desirable.