Prediction of beef meat emulsion quality with apparent light backscatter extinction

D. Álvarez, M. Castillo, Y. L. Xiong, F. A. Payne

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

Normalized light backscatter intensity (IN) response as a function of fat/lean ratio (RFL; 0.075, 0.25, and 0.33), chopping time (CT; 2, 5 and 8min) and fiber separation distances (d; 2, 2.5 and 3mm), were measured using a fiber optic spectrometer. Models based on the apparent light extinction coefficient (model I), fat/nonfat solid concentrations (model II), and the intensity ratio between optical distances (model III), were tested for IN0 prediction (IN at d=0). Model I was significantly (P<0.0001) better than model II for prediction at 570nm (λ), 8min (CT), and 0.075 of RFL. Model III showed maximum geometry values and extinction coefficients for optical fiber separations of 2 and 2.5mm, yielding the higher R2 as RFL and wavelength increased. The results demonstrated a high correlation between functional properties of meat emulsion (i.e., RFL) and optical wavebands that may have potential for predicting IN0 using an optic sensor technology.

Original languageEnglish
Pages (from-to)1260-1266
Number of pages7
JournalFood Research International
Volume43
Issue number5
DOIs
StatePublished - Jun 2010

Bibliographical note

Funding Information:
The authors wish to thank the Séneca Foundation (Consejería de Educación y Cultura. CC.AA. Murcia, Spain) and the Kentucky Science and Engineering Foundation (University of Kentucky, USA) for the financial support provided by the research projects “Applying optical sensor technologies for determining meat emulsion stability” and “Development of an optical backscatter sensor technology for monitoring and controlling meat emulsification during the chopping process”.

Keywords

  • Fiber optic
  • Light extinction
  • Meat emulsion
  • Prediction models
  • Sensor technology

ASJC Scopus subject areas

  • Food Science

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