Quality analysis of meats using FTIR spectroscopy colour spectrophotometer texture analyser and physical image analysis

Faridah Kormin, . and Ainur Nalisa Abd Rashid, . and Saliza Asman, . Quality analysis of meats using FTIR spectroscopy colour spectrophotometer texture analyser and physical image analysis. pp. 103-119. ISSN 2672-7226

Assessment methods of meat such as physicochemical analyses and microbial techniques are laborious and time-consuming. A rapid and non-destructive quality analysis method of meat is needed and important to satisfy consumer demand. This study aims to implement FT-IR spectroscopy colour spectrophotometer texture analyser and physical image analysis to analyse the quality of raw boiling and roasting meat. The FT-IR analysis revealed the functional group for proteins triglycerides fatty acids and carbohydrates with different intensities mostly focused at 3300 cm- 2967 cm- 1639 cm- 1546 cm- 1453cm-. Colour parameters showed slight alterations and partial degradation of some proteins in meat was observed. L a and b for raw meats decreased L and b for boiled and roasted meats increased and a decreased. The texture analysis shows significant different tenderness of meats and even cooking methods. Tenderness of raw meats decreased while the cooked meats increased from the first until the fifth day. The image analysis shows no significant changes in the meat textural surface. The findings show that the quality of cooked meats was better than raw meats. The assessment methods applied can evaluate the quality of meats and provide additional information on the physical changes of meat composition and structure.

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Abstract

Assessment methods of meat such as physicochemical analyses and microbial techniques are laborious and time-consuming. A rapid and non-destructive quality analysis method of meat is needed and important to satisfy consumer demand. This study aims to implement FT-IR spectroscopy colour spectrophotometer texture analyser and physical image analysis to analyse the quality of raw boiling and roasting meat. The FT-IR analysis revealed the functional group for proteins triglycerides fatty acids and carbohydrates with different intensities mostly focused at 3300 cm- 2967 cm- 1639 cm- 1546 cm- 1453cm-. Colour parameters showed slight alterations and partial degradation of some proteins in meat was observed. L a and b for raw meats decreased L and b for boiled and roasted meats increased and a decreased. The texture analysis shows significant different tenderness of meats and even cooking methods. Tenderness of raw meats decreased while the cooked meats increased from the first until the fifth day. The image analysis shows no significant changes in the meat textural surface. The findings show that the quality of cooked meats was better than raw meats. The assessment methods applied can evaluate the quality of meats and provide additional information on the physical changes of meat composition and structure.

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Item Type:	Article
AGROVOC Term:	Meat
AGROVOC Term:	Beef
AGROVOC Term:	Chicken meat
AGROVOC Term:	Roasting
AGROVOC Term:	Boiling
AGROVOC Term:	Spectroscopy
AGROVOC Term:	Spectrophotometers
AGROVOC Term:	Meat texture
AGROVOC Term:	Tenderness
AGROVOC Term:	Meat quality
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9620

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