Autofluorescence excitation-emission matrices as a quantitative tool for the assessment of meat quality

Kashif Islam, Saabah B. Mahbub, Sandhya Clement, Anna Guller, Ayad G. Anwer, Ewa M. Goldys

Research output: Contribution to journalArticleResearchpeer-review

Abstract

Commercially produced meat is currently graded by a complex and partly subjective multiparameter methodology; a quantitative method of grading, using small samples would be desirable. Here, we investigate the correlation between commercial grades of beef and spectral signatures of native fluorophores in such small samples. Beef samples of different commercial grades were characterized by fluorescence spectroscopy complemented by biochemical and histological assessment. The excitation-emission matrices of the specimens reveal five prominent native autofluorescence signatures in the excitation range from 250 to 350 nm, derived mainly from tryptophan and intramuscular fat. We found that these signatures reflect meat grade and can be used for its determination.

LanguageEnglish
Article numbere201900237
Number of pages8
JournalJournal of Biophotonics
Volume13
Issue number1
Early online date6 Oct 2019
DOIs
Publication statusPublished - Jan 2020

Fingerprint

Beef
Meats
Meat
grade
signatures
Fluorophores
Fluorescence Spectrometry
Fluorescence spectroscopy
matrices
Oils and fats
Tryptophan
excitation
spectral signatures
tryptophan
Fats
fats
methodology
fluorescence
spectroscopy
Red Meat

Keywords

  • excitation-emission matrices
  • fluorescence measurement
  • intramuscular fat
  • meat grading
  • meat quality

Cite this

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Autofluorescence excitation-emission matrices as a quantitative tool for the assessment of meat quality. / Islam, Kashif; Mahbub, Saabah B.; Clement, Sandhya; Guller, Anna; Anwer, Ayad G.; Goldys, Ewa M.

In: Journal of Biophotonics, Vol. 13, No. 1, e201900237, 01.2020.

Research output: Contribution to journalArticleResearchpeer-review

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T1 - Autofluorescence excitation-emission matrices as a quantitative tool for the assessment of meat quality

AU - Islam, Kashif

AU - Mahbub, Saabah B.

AU - Clement, Sandhya

AU - Guller, Anna

AU - Anwer, Ayad G.

AU - Goldys, Ewa M.

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KW - excitation-emission matrices

KW - fluorescence measurement

KW - intramuscular fat

KW - meat grading

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