Monitoring of Met-myoglobin proportion to qualifying merchantability of meat by diffuse optical spectroscopy (Conference Presentation)

Abstract

Previous studies in this area of research have reported that merchantability of meat drops when the meat color. The changes in meat color are caused by met-myoglobin concentration changes. Despite, a few methods are presented to measure met-myoglobin concentration, those methods have a number of problem in use. In general, met-myoglobin concentrations increase inside the meat and spread to the surface. The main purpose of this study is the measurement of met-myoglobin proportion inside the meat by using diffuse optical spectroscopy (DOS) to predict meat color changes. To conduct the experiments, the DOS system consists of a spectrometer and the broadband light source. And 30 beef samples were taken on the day that the cattle were slaughtered. In order to measure met-myoglobin changes over time, Data were collected every day. The results show us increase and decrease of met-myoglobin during the storage. This study will help us to predict meat color changes and to qualify merchantability