Preliminary investigation of the application of Raman microspectroscopy to predict oxidative status in bovine meat ageing meat using a 785 nm laser

CASTAÑO LEDESMA, M.S.; CORIA, M.S.; BORSARELLI, CLAUDIO DARÍO; PALMA, G.A.

Rosario, Santa Fe

Congreso; L Reunión Anual de Sociedad Argentina de Biofísica (SAB); 2022

Oxidative processes in meat are responsible for quality deterioration including flavor,color, and nutritive value. The present work aimed to evaluate the use of Raman MicroSpectroscopy (RMS) technique to predict the oxidative status in meat during thepostmortem aging process on ten longissimus dorsi muscles of Braford steers. Sampleswere aged in vacuum packages at 1 ⁰C during 2 up to 21 days. Antioxidant content wasevaluated by the total polyphenols method and protein oxidation was measuredmonitoring the presence of carbonyls by the 2,4-dinitrophenylhydrazine technique. MeetAntioxidant Status (MAS) was calculated as the ratio between antioxidant and proteinoxidation indexes. Color parameters (L, a* and b*) were measured using a colorimeter.Raman spectra were collected with a Raman confocal microscope (Horiba LabRAMEvolution) using a 785 nm laser source. The samples aged 2 days presented higher values(7.54±1. 51) of MAS than samples aged 21 days (1.50± 0.67). No differences wereobserved in color parameters between meat samples during aging. In addition, higherintensities were observed in the Raman spectra for samples aged 2 days. Correlationanalyses were performed between Raman spectra intensities and the oxidative statusratio. A negative correlation was founded with Raman signal at 1005 cm-1 (r= -0.50, pvalue