ABSTRACT
The potential of Raman spectroscopy for the determination of meat quality attributes has been investigated using data from a set of 52 cooked beef samples, which were rated by trained taste panels. The Raman spectra, shear force and cooking loss were measured and PLS used to correlate the attributes with the Raman data. Good correlations and standard errors of prediction were found when the Raman data were used to predict the panels' rating of acceptability of texture (R(2)=0.71, Residual Mean Standard Error of Prediction (RMSEP)% of the mean (µ)=15%), degree of tenderness (R(2)=0.65, RMSEP% of µ=18%), degree of juiciness (R(2)=0.62, RMSEP% of µ=16%), and overall acceptability (R(2)=0.67, RMSEP% of µ=11%). In contrast, the mechanically determined shear force was poorly correlated with tenderness (R(2)=0.15). Tentative interpretation of the plots of the regression coefficients suggests that the α-helix to ß-sheet ratio of the proteins and the hydrophobicity of the myofibrillar environment are important factors contributing to the shear force, tenderness, texture and overall acceptability of the beef. In summary, this work demonstrates that Raman spectroscopy can be used to predict consumer-perceived beef quality. In part, this overall success is due to the fact that the Raman method predicts texture and tenderness, which are the predominant factors in determining overall acceptability in the Western world. Nonetheless, it is clear that Raman spectroscopy has considerable potential as a method for non-destructive and rapid determination of beef quality parameters.
