ABSTRACT
Muscle Meat ....................................................................... 97 5.4 Fluorescence Spectroscopy .......................................................................... 100
5.4.1 Background and Principle for Method ............................................ 100 5.4.2 Fluorescence Techniques ................................................................. 101 5.4.3 Fluorescence Applications ............................................................... 102
5.4.3.1 Connective Tissue and Fat................................................ 102 5.4.4 Tenderness and Muscle Types ......................................................... 105
5.4.5 Lipid Oxidation................................................................................ 107 5.4.6 Fluorescence Potential for Online Analysis of Meat ...................... 109
5.5 Raman Spectroscopy.................................................................................... 109 5.5.1 Background ...................................................................................... 109 5.5.2 Principle of Measurements .............................................................. 110 5.5.3 The Major Challenges in Raman..................................................... 110 5.5.4 Potential Use of Raman in Meats.................................................... 111
5.6 Microwave Spectrometry ............................................................................. 112 5.6.1 Introduction ...................................................................................... 112 5.6.2 Principle of Measurements .............................................................. 112 5.6.3 Applications and Instrumentation.................................................... 113
5.6.3.1 Noncontact Reflectance Mode Microwave ...................... 113 5.6.3.2 Guided Microwave Spectrometry..................................... 114
5.7 Nuclear Magnetic Resonance ...................................................................... 115 5.7.1 Background ...................................................................................... 115 5.7.2 Principle of Operation...................................................................... 115 5.7.3 Constraints Regarding Use in Online Analysis............................... 115 5.7.4 NMR Applications in Meat Research.............................................. 116
5.7.4.1 Fat Content and Distribution ............................................ 116 5.7.4.2 Connective Tissue............................................................. 117 5.7.4.3 Meat Quality Parameters .................................................. 117 5.7.4.4 Processing ......................................................................... 118
5.7.5 Conclusions ...................................................................................... 119 5.8 X-Ray Spectroscopic Techniques ................................................................ 120
5.8.1 Principle of X-Ray Measurements in Meat .................................... 120 5.8.2 X-Ray Techniques Using One Energy Level .................................. 120 5.8.3 X-Ray Techniques Using Two Energy Levels (DEXA) ................. 121
5.9 Methods for Grading of Carcasses .............................................................. 121 5.10 Comments on Sampling Problems in Online Spectroscopic Analysis ....... 121 5.11 Concluding Remarks.................................................................................... 122 References.............................................................................................................. 123
Spectroscopy is the study of the interaction between electromagnetic radiation and atoms, molecules, or other chemical species. The use of spectroscopy in food science has increased tremendously in the last couple of decades as it has appeared that detection and estimation of a number of food constituents and properties may be achieved by measuring the amounts of this radiation that is either absorbed or emitted at different wavelengths. Absorption spectroscopy is now widely used in food analysis, including the estimation of proteins, carbohydrates, mineral elements, vitamins, and many additives. Emission spectroscopy has increased much in importance in the last decade, and is presently in wide use in estimation of fat oxidation, collagen, and certain elements.
