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

*Corresponding author for this work

Research output: Contribution to journalArticle


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.

Original languageEnglish
Article numbere201900237
Number of pages8
JournalJournal of Biophotonics
Issue number1
Early online date6 Oct 2019
Publication statusPublished - Jan 2020



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

Cite this