Prediction of beef meat emulsion quality with apparent light backscatter extinction

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

doi:10.1016/j.foodres.2010.03.002

Prediction of beef meat emulsion quality with apparent light backscatter extinction

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

Animal and Food Sciences

Producción científica: Article › revisión exhaustiva

9 Citas (Scopus)

Resumen

Normalized light backscatter intensity (I_N) response as a function of fat/lean ratio (R_FL; 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 (I_N 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 R_FL. Model III showed maximum geometry values and extinction coefficients for optical fiber separations of 2 and 2.5mm, yielding the higher R² as R_FL and wavelength increased. The results demonstrated a high correlation between functional properties of meat emulsion (i.e., R_FL) and optical wavebands that may have potential for predicting IN0 using an optic sensor technology.

Idioma original	English
Páginas (desde-hasta)	1260-1266
Número de páginas	7
Publicación	Food Research International
Volumen	43
N.º	5
DOI	https://doi.org/10.1016/j.foodres.2010.03.002
Estado	Published - jun 2010

Nota bibliográfica

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”.

Financiación

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”.

Financiadores
University of Kentucky
Kentucky Science and Engineering Foundation

ASJC Scopus subject areas

Food Science

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title = "Prediction of beef meat emulsion quality with apparent light backscatter extinction",

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.",

keywords = "Fiber optic, Light extinction, Meat emulsion, Prediction models, Sensor technology",

author = "D. {\'A}lvarez and M. Castillo and Xiong, \{Y. L.\} and Payne, \{F. A.\}",

note = "Funding Information: The authors wish to thank the S{\'e}neca Foundation (Consejer{\'i}a de Educaci{\'o}n 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 {\textquotedblleft}Applying optical sensor technologies for determining meat emulsion stability{\textquotedblright} and {\textquotedblleft}Development of an optical backscatter sensor technology for monitoring and controlling meat emulsification during the chopping process{\textquotedblright}.",

year = "2010",

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doi = "10.1016/j.foodres.2010.03.002",

language = "English",

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AU - Álvarez, D.

AU - Castillo, M.

AU - Xiong, Y. L.

AU - Payne, F. A.

N1 - 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”.

PY - 2010/6

Y1 - 2010/6

N2 - 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.

AB - 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.

KW - Fiber optic

KW - Light extinction

KW - Meat emulsion

KW - Prediction models

KW - Sensor technology

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Prediction of beef meat emulsion quality with apparent light backscatter extinction

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