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KMID : 1024420120160030249
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Food Engineering Progress
2012 Volume.16 No. 3 p.249 ~ p.256
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Fluorescence Based Spectral Assessment of Pork Meat Freshness
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Kim Jae-Gone
Kim Moon-S.
Cho Byoung-Kwan
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Abstract
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Development of sensitive nondestructive measurement methods for meat freshness is necessary to ensure safe distribution of meat products in the continually growing meat market. Fluorescence spectral technology has been shown to be a promising measurement method for quality and safety evaluation of food and biological materials. In this study, fluorescence excitation-emission spectral characteristics of pork meats were measured and used to determine
optimal fluorescence spectral factors for freshness evaluation. Chemical and microbial indicators of freshness were correlated with fluorescence emission spectra at optimal excitation wavelengths using linear regression methods. The coefficient of determination (R2) and root mean square error of validation (RMSEV) for models to predict the TBARS, TBC, VBN, pH of pork loin were 0.694 (0.188), 0.823 (0.417), 0.869 (0.598), and 0.632 (0.131), respectively. The excitation and emission wavebands identified in this study could be used for rapid and nondestructive measurement of pork freshness.
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KEYWORD
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pork, freshness, fluorescence, nondestructive measurement, food quality, food safety
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