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Proceedings Paper

Heating effects on optical scattering properties of semimembranosus and longissimus beef samples
Author(s): Jinjun Xia; Amanda Weaver; David E. Gerrard; Gang Yao
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Paper Abstract

Our recent studies indicated that the optical scattering has the ability to characterize the micro structures in beef muscles. In this study, optical scattering spectra of beef semimembranosus and longissimus muscle samples were measured at different cooking temperatures along with the corresponding Warner-Bratzler shear force values. Overall, scattering coefficients increased first and then decreased. The increase was likely due to the denaturation of myosin and the thermal-stable collagen cross links depending on the temperature ranges; while the decrease was attributed to the gelatinization of thermal-labile collagen cross links. The collagen content and the relative proportionality of the thermal-stable and the thermal-labile collagen cross links could affect the relative changes of the scattering coefficients at different temperatures. Our results indicated that the optical scattering can indeed reflect the states of the micro structures in beef muscles and have the potential to be used as an indicator for beef quality prediction.

Paper Details

Date Published: 23 October 2006
PDF: 8 pages
Proc. SPIE 6381, Optics for Natural Resources, Agriculture, and Foods, 63810F (23 October 2006); doi: 10.1117/12.685010
Show Author Affiliations
Jinjun Xia, Univ. of Missouri, Columbia (United States)
Amanda Weaver, Purdue Univ. (United States)
David E. Gerrard, Purdue Univ. (United States)
Gang Yao, Univ. of Missouri, Columbia (United States)

Published in SPIE Proceedings Vol. 6381:
Optics for Natural Resources, Agriculture, and Foods
Yud-Ren Chen; George E. Meyer; Shu-I Tu, Editor(s)

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