Analysis of visible reflectance spectra of stored, cooked and diseased chicken meats

Abstract

Visible spectra of cold stored, cooked, and diseased chicken meats were collected. Changes in ratios of R 1 =A 485 nm /A 560 nm and R 2 =A 635 nm /A 560 nm, which are related to absorbances of the bands at 485 (metmyoglobin), 560 (oxymyoglobin), and 635 nm (sulfmyoglobin), 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. Published by Elsevier Science Ltd.

Use of visible spectroscopy for quality classification of intact pork meat

“…Another interesting spectral feature observed is that the bump at around 560 nm is more pronounced for the SE groups (namely PSE and RSE), than for the FN groups (namely PFN and RFN). The reflectance at 560 nm is believed to be caused by myoglobin (Brøndum et al, 2000;Liu & Chen, 2001). The result might imply that the content of myoglobin might be higher in the FN groups than in the SE meat.…”

Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

“…The spectral features in the visible region allow us to explain these changes. During cooking, three forms of myoglobin interconvert and are degradated through oxygenation and oxidation and reduction reactions, ultimately influencing the appearance of meat color (Liu & Chen, 2001). Visible reflectance spectral intensity variations likely indicate a dynamic conversion and decomposition for a number of myoglobin derivatives.…”

Simple Multispectral Image Analysis for Systemically Diseased Chicken Identification

“…In examining color differences between wholesome and systemically diseased images at any of one of these wavebands, average wholesome AI is consistently higher than average systemically diseased AI. The wavebands at 540 and 580 nm are known to reflect differences between wholesome and systemically diseased chicken condition (Liu and Chen, 2001). However, the AI values at all of these wavebands change in the same direction when comparing individual chickens, regardless of wholesome or systemically diseased condition, i.e., the band ratios using these particular wavebands show very little variation with chicken condition.…”