Optical prediction of processing characteristics of turkey meat using UV fluorescence and NIR birefringence

Abstract

PA batch of raw turkey breasts ( n = 12) covering the structural range normally used for meat processing was measured with an optical probe for W fluorescence of connective tissues and with a method for the detection of myofibrillar NIR birefringence. The frequency of fluorescence peaks in raw samples was correlated with the maximum force required for penetration of the cooked product ( r = 0.74, P < 0.005) and with Young's modulus ( r = −0.71, P < 0.005). The mean height of strong fluorescence peaks was correlated with the tensile strength of the cooked product ( r = 0.72, P < 0.005). NIR birefringence was correlated with the water-holding capacity (WHC) of raw samples ( r = 0.85, P < 0.0005), and with fluid losses during cooking ( r = −0.82, P < 0.005). The VW probe was a better predictor of final product structure than either pH or paleness measured with a colorimeter. NIR birefringence was almost as useful as pH, and better than colorimeter paleness, for predicting WHC and cooking losses.