Evolution of the bulk optical properties of bovine muscles during wet aging

The bulk optical properties (BOP) of two bovine muscles were studied in the 500nm to 1850nm wavelength range. Over a two-week period of wet aging, the BOP of the biceps femoris (BF) and longissimus lumborum (LL) were determined and related to moisture content, tenderness and cooking loss. The absorp...

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Bibliographic Details
Published in:Meat science 2018-02, Vol.136, p.50-58
Main Authors: Van Beers, Robbe, Kokawa, Mito, Aernouts, Ben, Watté, Rodrigo, De Smet, Stefaan, Saeys, Wouter
Format: Article
Language:English
Subjects:
Absorption
Animals
Anisotropy factor
Cattle
Color
Cooking
Double integrating spheres
Food Handling - methods
Male
Meat quality
Muscle, Skeletal - metabolism
Myoglobin - analysis
Optical Phenomena
Red Meat - analysis
Scattering
Time Factors
Unscattered transmittance
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Summary:The bulk optical properties (BOP) of two bovine muscles were studied in the 500nm to 1850nm wavelength range. Over a two-week period of wet aging, the BOP of the biceps femoris (BF) and longissimus lumborum (LL) were determined and related to moisture content, tenderness and cooking loss. The absorption by myoglobin and reduced scattering coefficient were higher in the BF compared to the LL. The scattering anisotropy factor was relatively high (>0.95 for LL), representing dominant forward scattering. Two-toning effects in the BF could be attributed to significant scattering differences, as no differences in absorption properties were observed. During wet aging, the anisotropy factor decreased, while tenderness increased. It was hypothesized that this might be related to proteolysis of cytoskeletal proteins. The results show the potential use of BOP to monitor tenderization and the cause of color differences in beef muscles. Moreover, this information could be used to develop and optimize optical sensors for non-destructive meat quality monitoring.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2017.10.010