In-situ characterization of meat aging with diode-laser Raman spectroscopy

Heinar Schmidt; Jenny Blum; Kay Sowoidnich; Bernd Sumpf; Fredi Schwägele; Heinz-Detlef Kronfeldt

doi:10.1117/12.818182

27 April 2009 In-situ characterization of meat aging with diode-laser Raman spectroscopy

Heinar Schmidt, Jenny Blum, Kay Sowoidnich, Bernd Sumpf, Fredi Schwägele, Heinz-Detlef Kronfeldt

Proceedings Volume 7315, Sensing for Agriculture and Food Quality and Safety; 731509 (2009) https://doi.org/10.1117/12.818182
Event: SPIE Defense, Security, and Sensing, 2009, Orlando, Florida, United States

Abstract

Due to the narrow linewidth signals and its fingerprinting nature, Raman spectra provide information about the molecular structure and composition of the samples. In this paper, the applicability of Raman spectroscopy is shown for the in-situ characterization of the aging of meat. Miniaturized diode lasers are utilized as light sources with excitation wavelengths of 671 nm and 785 nm with a view to the development of a portable field device for meat. As test sample, musculus longissimus dorsi from pork was taken. The chops were stored refrigerated at 5 °C and Raman spectra were measured daily from slaughter up to three weeks. Throughout the entire period of one month, the Raman spectra preserve the basic spectral features identifying the samples as meat. More specific, the spectra exhibit gradual changes of the Raman signals and they show a time-dependent modification of the background signal which arises from a laser-induced fluorescence (LIF). To analyze the time-correlation of the complex spectra, multivariate statistical methods are employed. By means of principal components analysis (PCA) a distinction of spectra is found on the time scale between day 8 and 10. This corresponds to the transition from ripened meat to meat at and beyond the limit of inedibility. After ca. 10 days of storage at 5 °C the microbial load is overwhelming and LIF increases. The results of the Raman measurements depending on the storage time of meat are discussed in the context of reference analyses which have been performed in parallel.

Citation Download Citation

Heinar Schmidt, Jenny Blum, Kay Sowoidnich, Bernd Sumpf, Fredi Schwägele, and Heinz-Detlef Kronfeldt "In-situ characterization of meat aging with diode-laser Raman spectroscopy", Proc. SPIE 7315, Sensing for Agriculture and Food Quality and Safety, 731509 (27 April 2009); https://doi.org/10.1117/12.818182

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