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

doi:10.1002/jbio.201900237

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

ARC Centre of Excellence for Nanoscale BioPhotonics (CNBP)

Research output: Contribution to journal › Article › peer-review

9 Citations (Scopus)

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.

Original language	English
Article number	e201900237
Pages (from-to)	1-8
Number of pages	8
Journal	Journal of Biophotonics
Volume	13
Issue number	1
Early online date	20 Oct 2019
DOIs	https://doi.org/10.1002/jbio.201900237
Publication status	Published - Jan 2020

Keywords

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

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10.1002/jbio.201900237

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title = "Autofluorescence excitation-emission matrices as a quantitative tool for the assessment of meat quality",

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.",

keywords = "excitation-emission matrices, fluorescence measurement, intramuscular fat, meat grading, meat quality",

author = "Kashif Islam and Mahbub, {Saabah B.} and Sandhya Clement and Anna Guller and Anwer, {Ayad G.} and Goldys, {Ewa M.}",

year = "2020",

month = jan,

doi = "10.1002/jbio.201900237",

language = "English",

volume = "13",

pages = "1--8",

journal = "Journal of Biophotonics",

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publisher = "WILEY-VCH Verlag Weinheim",

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TY - JOUR

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.

PY - 2020/1

Y1 - 2020/1

N2 - 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.

AB - 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.

KW - excitation-emission matrices

KW - fluorescence measurement

KW - intramuscular fat

KW - meat grading

KW - meat quality

UR - http://www.scopus.com/inward/record.url?scp=85074349454&partnerID=8YFLogxK

UR - http://purl.org/au-research/grants/arc/DP170101863

U2 - 10.1002/jbio.201900237

DO - 10.1002/jbio.201900237

M3 - Article

C2 - 31587525

AN - SCOPUS:85074349454

SN - 1864-063X

VL - 13

SP - 1

EP - 8

JO - Journal of Biophotonics

JF - Journal of Biophotonics

IS - 1

M1 - e201900237

ER -

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

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

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