Spectrophotometry of Opaque Biological Materials—Reflection Methods

Shibata, Kazuo

doi:10.1002/9780470110256.ch6

Cited by 20 publications

(6 citation statements)

References 21 publications

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“…The second steak was pre-weighed onto polystyrene trays with a Dri-Loc ® pad (UZ Soaker Ultra Zap Pads; Paper Pak Industries, Washington, GA, USA), over-wrapped with a polyvinyl chloride (PVC) oxygen permeable film (8000 mL m Approximately 1 h after placing samples into retail display, three objective colour measurements were collected in triplicate across the steak and converted to hue and chroma (described previously; Minolta CM2002; Minolta Canada Inc., Mississauga, ON, Canada) representative of 0 d in retail display (starting at 6 d post slaughter). Spectral reflectance readings were also collected at the same time using the Minolta CM2002 and converted to reflex attenuance (Shibata 1962). Interpolation of isobestic points for 473, 525, 572, and 730 nm were determined (Krzywicki 1979) to calculate relative contents of metmyoglobin (MMb), myoglobin (Mb), and oxymyoglobin (OMb).…”

Section: Meat Qualitymentioning

confidence: 99%

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Ding¹,

Rodas‐González

López-Campos

et al. 2016

Can. J. Anim. Sci.

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As bison is characteristically dark in colour, this study was conducted to determine if high-voltage electrical stimulation (HVES) could improve the colour and other quality characteristics in bison, similar to positive effects of HVES previously observed in beef. Forty bison bull carcasses were split and HVES (400 V peak, 5 ms pulses at 15 pulses s −1 for 30 s) was applied to the right sides and subsequently evaluated for grade characteristics, metabolic activity, and quality characteristics. The bison carcasses used in this study had a wide range of lean and fat, with minimal marbling. In the present study, HVES had no effect on bison quality traits, sensory attributes, retail display characteristics, nor the glycolytic metabolites (P > 0.05) except lactate. Inherent differences in muscle fibre type or physical carcass differences may have influenced the response to the electrical parameters used in the present study and merits further investigation.Key words: bison, electrical stimulation, meat quality, glycolytic metabolites.Résumé : Puisque la viande de bison est caractérisée par une couleur plus foncée, cette étude a été effectuée pour déterminer si la stimulation électrique à haut voltage (HVES, « high voltage electrical stimulation ») peut améliorer la couleur et autres caractéristiques de qualité du bison, similaires aux effets positifs de la HVES observés auparavant dans le boeuf. Quarante carcasses de bisons mâles ont été coupées en deux et les côtés droits ont subi un traitement de HVES (pic de 400 V, pulsations 5 ms à 15 pulsations s −1 pendant 30 s) puis évalués pour les caractéristiques de calibre, l'activité métabolique et les caractéristiques de qualité. Les carcasses de bison utilisées dans cette étude montraient une grande gamme en matière de viande maigre et de gras avec très peu de persillage. Dans la présente étude, la HVES n'a pas eu d'effet sur les traits de qualité, les caractéristiques sensorielles, les caractéristiques de présentation au détail, ni les métabolites glycolytiques (P > 0,05) sauf pour le lactate. Les différences inhérentes dans les types de fibres musculaires ou des différences physiques de la carcasse pourraient avoir eu une influence sur la réponse aux paramètres électriques utilisés dans la présente étude et méritent une étude plus approfondie. [Traduit par la Rédaction] Mots-clés : bison, stimulation électrique, qualité de viande, métabolites glycolytiques.

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Section: Meat Qualitymentioning

confidence: 99%

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Ding¹,

Rodas‐González

López-Campos

et al. 2016

Can. J. Anim. Sci.

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“…Following 0, 2 and 4 days of retail display, three objective colour measurements (L*, a* and b*) were collected across the steak and converted to hue angle and chroma as reported previously. Spectral reflectance readings were also collected concurrently and converted to reflex attenuance (A), which is the logarithm of the reciprocal of reflectance (R) (Shibata, 1966). Interpolation of isobestic points for 473, 525, 572 and 700 nm were determined to calculate the relative contents of metmyoglobin (MetMb), deoxymyoglobin (Mb) and oxymyoglobin (MbO 2 ) using the following formulae:…”

Section: Animals and Dietary Treatmentsmentioning

confidence: 99%

Inclusion of sunflower seed and wheat dried distillers’ grains with solubles in a red clover silage-based diet enhances steers performance, meat quality and fatty acid profiles

Mapiye

Aalhus

Turner

et al. 2014

Animal

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The current study compared beef production, quality and fatty acid (FA) profiles of yearling steers fed a control diet containing 70 : 30 red clover silage (RCS) : barley-based concentrate, a diet containing 11% sunflower seed (SS) substituted for barley, and diets containing SS with15% or 30% wheat dried distillers' grain with solubles (DDGS). Additions of DDGS were balanced by reductions in RCS and SS to maintain crude fat levels in diets. A total of two pens of eight animals were fed per diet for an average period of 208 days. Relative to the control diet, feeding the SS diet increased ( P < 0.05) average daily gain, final live weight and proportions of total n-6 FA, non-conjugated 18:2 biohydrogenation products (i.e. atypical dienes) with the first double bond at carbon 8 or 9 from the carboxyl end, conjugated linoleic acid isomers with the first double bond from carbon 7 to 10 from the carboxyl end, t-18:1 isomers, and reduced ( P < 0.05) the proportions of total n-3 FA, conjugated linolenic acids, branched-chain FA, odd-chain FA and 16:0. Feeding DDGS-15 and DDGS-30 diets v. the SS diet further increased ( P < 0.05) average daily gains, final live weight, carcass weight, hot dressing percentage, fat thickness, rib-eye muscle area, and improved instrumental and sensory panel meat tenderness. However, in general feeding DGGS-15 or DDGS-30 diets did not change FA proportions relative to feeding the SS diet. Overall, adding SS to a RCS-based diet enhanced muscle proportions of 18:2n-6 biohydrogenation products, and further substitutions of DDGS in the diet improved beef production, and quality while maintaining proportions of potentially functional bioactive FA including vaccenic and rumenic acids.

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“…For the Pye-Unicam spectrophotometers the colour coordinates were calculated by the weighted ordinate method using an in-house spreadsheet package; spectral weighting functions and illuminant data were obtained from CIE (1977). In order to compare the reflectance spectra from the different instruments/measuring geometriedtreatments with published absorbance spectra the reflectance values were transformed to reflex attenuance (Shibata, 1966;Krzywicki, 1979) to give a function, and thus a spectral curve similar to that of absorbance. Reflex attenuance (RA) is calculated as -log R (where R is the reflectance on a scale from 0 to I) and is thus a similar mathematical transformation as transmittance to absorbance for transmission spectroscopy.…”

Section: Transformation Of Spectra and Colour Datamentioning

confidence: 99%

The effect of ionising radiation on the CIELAB colour co‐ordinates of chicken breast meat as measured by different instruments

Millar

Moss

MacDougall

et al. 1995

Int J of Food Sci Tech

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Summary The colour of irradiated and unirradiated chicken breasts was measured at two laboratories (A & B). The effect of instrumental differences on the CIELAB colour co‐ordinates and reflex attenuance spectra of the chicken breasts was examined. Each laboratory used two spectrophotometers, one of which was common to both. Laboratory B operated their other spectrophotometer in two different measuring geometries. Irradiated chicken breasts were found to exhibit increased a* values (greater redness) when compared with the unirradiated controls. Although differences in absolute CIELAB co‐ordinates were found between instruments, all the instruments evaluated indicated increased redness and chroma values for the irradiated samples. Examination of reflex attenuance spectra indicated that the increases in a* observed were due to lesser absorption of light in the 600–700 nm region, although evidence of a change in pigment form was limited.

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Spectrophotometry of Opaque Biological Materials—Reflection Methods

Cited by 20 publications

References 21 publications

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Inclusion of sunflower seed and wheat dried distillers’ grains with solubles in a red clover silage-based diet enhances steers performance, meat quality and fatty acid profiles

The effect of ionising radiation on the CIELAB colour co‐ordinates of chicken breast meat as measured by different instruments

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