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

CORIA, MARIA SUMAMPA; CASTAÑO LEDESMA, MARÍA SOFÍA; GÓMEZ ROJAS, JORGE RAÚL; GRIGIONI, GABRIELA; PALMA, GUSTAVO ADOLFO; BORSARELLI, CLAUDIO DARÍO

Animal Bioscience

Asian-Australasian Association of Animal Production Societies(AAAP)

Lugar: Seoul ; Año: 2023 p. 1 - 10

2765-0189

Objective: Evaluate Raman spectroscopy technique as a non-invasive tool to predict meatquality traits on Braford longissimus thoracis et lumborum muscle.Methods: Thirty samples of muscle from Braford steers were analyzed by classical meatquality techniques and by Raman spectroscopy with 785 nm laser excitation. Water holdingcapacity (WHC), intramuscular fat content (IMF), cooking loss (CL), and texture profileanalysis recording hardness, cohesiveness, and chewiness were determined, along withfiber diameter and sarcomere length by scanning electron microscopy. Warner-Bratzlershear 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 correlationbetween the quality attributes predicted by Raman and the physical measurements resultedin values of R2 = 0.69 for hardness and 0,58 for WBSF. Pearson´s correlation coefficient ofhardness (r = 0.84) and WBSF (r = 0.79) parameters with the Raman signal at 1,003 cm–1,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 accuratetechnique to identify beef with different quality attributes.Keywords: Chemiometric Analysis; Meat Quality; Raman