Differentiating various beef cuts using spatially offset Raman spectroscopy

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...

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Bibliographic Details
Published in:Journal of Raman spectroscopy 2020-04, Vol.51 (4), p.711-716
Main Authors: Ostovar Pour, Saeideh, Fowler, Stephanie M., Hopkins, David L., Torley, Peter, Gill, Harsharn, Blanch, Ewan W.
Format: Article
Language:English
Subjects:
Banded structure
Beef
beef steaks
Biomarkers
Clustering
Glutamic acid
Glycogen
Glycogens
Meat
muscle food
Muscles
Nutrient content
Phenylalanine
Principal components analysis
Raman spectroscopy
spatially offset Raman spectroscopy (SORS)
Spectroscopy
Spectrum analysis
Statistical analysis
Statistical methods
Vibrations
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Summary: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. The potential of spatially offset Raman spectroscopy for distinguishing different beef cuts was investigated. This technique makes it possible to measure the Raman signal few millimetres below the surface of meat muscles, allowing non‐invasive analysis of meat samples that are not readily feasible using conventional Raman spectroscopy. Highlights Deep Raman spectroscopy was employed to investigate the subsurface composition of meat Non‐invasive differentiation of dissimilar meat cuts Identification of biomarker bands for each individual meat cuts Statistical analysis clustering of each meat cut confirmed the spectroscopic results
ISSN:0377-0486
1097-4555
DOI:10.1002/jrs.5830