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首页> 外文期刊>International journal of food science & technology >Use of visible spectroscopy to assess colour development during ageing of fresh pork from different quality classes
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Use of visible spectroscopy to assess colour development during ageing of fresh pork from different quality classes

机译：使用可见光谱法评估不同质量等级的新鲜猪肉老化过程中的颜色发展

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摘要

The objective of this research was to study the entire visible spectra evolution during meat ageing in different pork meat quality classes (PSE, DFD and RFN). The potential use of the visible spectra for discriminating low meat quality classes during the 24 hours postmortem (hpm) was also analysed. For these purposes, 26 pork loins were used: 3 PSE (pale, soft and exudative), 3 DFD (dark, firm and dry) and 20 RFN (red, firm and non-exudative). At 12, 24, 48 h and 7 days postmortem, reflectance spectra (400-700 nm) were obtained by a spectrocolorimeter Minolta CM-3600D after one and a half hour of blooming time. It was demonstrated that the ageing time has an influence in colour parameters and in blooming ability of RFN loins. The evolution of visible spectra was influenced by ageing time in PSE and RFN loins, while the visible spectra of DFD loins showed no variation with postmortem time. The results showed the possibility of separating PSE meats from the other classes by using visible reflectance spectra at 24 hpm.
机译：这项研究的目的是研究不同猪肉质量等级（PSE，DFD和RFN）在肉老化过程中的整个可见光谱演变。还分析了可见光谱在死后24小时内识别低质量肉类的潜在用途。为此，使用了26种猪里脊肉：3 PSE（淡，软和渗出物），3 DFD（暗，硬和干）和20 RFN（红色，硬和非渗出物）。死后12天，24小时，48小时和7天，在开花时间一个半小时后，通过分光光度计Minolta CM-3600D获得了反射光谱（400-700 nm）。已经证明老化时间对RFN腰肉的颜色参数和起霜能力有影响。 PSE和RFN腰肉的老化时间影响可见光谱的演变，而DFD腰肉的可见光谱显示随事后时间的变化。结果表明，通过使用24 hpm处的可见反射光谱，可以将PSE肉与其他类别的肉分开。

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