Abstract
We investigated three-dimensional (3-D) fluorescence spectroscopy for its potential to evaluate beef quality deteriorative changes and freshness. The fluorescence characteristics of heme, conjugated Schiff base and amino acids, could be indicators of internal biochemical reactions associated with beef deterioration, including color changes, lipid oxidation, and protein degradation, as well as a measure of freshness decline. To classify beef quality in terms of color (sensory index) and pH (chemical index), cluster analysis method (CA) was used. Three classes were identified: “fresh”, “acceptable”, “spoiled”. We then developed a qualitative model to classify stored beef into these three classes using 3-D front-face excitation-emission matrices (EEMs) of fat tissue, combined with a parallel factor analysis (PARAFAC) algorithm. The resulting model had calibration and validation accuracies of 95.56% and 93.33%, respectively. These results demonstrate the potential of fluorescence spectroscopy to accurately and non-destructively monitor beef quality decline.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
