OPTICAL PREDICTION OF PROCESSING CHARACTERISTICS OF TURKEY MEAT USING UV FLUORESCENCE AND NIR BIREFRINGENCE

被引:17
作者
SWATLAND, HJ
BARBUT, S
机构
[1] Department of Food Science, University of Guelph, Guelph
关键词
TURKEY; MEAT PROCESSING; CONNECTIVE TISSUE; FLUORESCENCE; POLARIZED LIGHT; FIBEROPTICS;
D O I
10.1016/0963-9969(94)00048-D
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
PA batch of raw turkey breasts (n = 12) covering the structural range normally used for meat processing was measured with an optical probe for W fluorescence of connective tissues and with a method for the detection of myofibrillar NIR birefringence. The frequency of fluorescence peaks in raw samples was correlated with the maximum force required for penetration of the cooked product (r = 0.74, P < 0.005) and with Young's modulus (r = -0.71, P < 0.005). The mean height of strong fluorescence peaks was correlated with the tensile strength of the cooked product (r = 0.72, P < 0.005). NIR birefringence was correlated with the water-holding capacity (WHC) of raw samples (r = 0.85, P < 0.0005), and with fluid losses during cooking (r = -0.82, P < 0.005). The VW probe was a better predictor of final product structure than either pH or paleness measured with a colorimeter. NIR birefringence was almost as useful as pH, and better than colorimeter paleness, for predicting WHC and cooking losses.
引用
收藏
页码:227 / 232
页数:6
相关论文
共 30 条
[1]   COLOR MEASUREMENTS FOR EVALUATING THE PALE SOFT EXUDATIVE (PSE) OCCURRENCE IN TURKEY MEAT [J].
BARBUT, S .
FOOD RESEARCH INTERNATIONAL, 1993, 26 (01) :39-43
[2]  
BARBUT S, 1989, Critical Reviews in Poultry Biology, V2, P59
[3]   MEAT YIELD IN TURKEYS [J].
CLAYTON, GA ;
NIXEY, C ;
MONAGHAN, G .
BRITISH POULTRY SCIENCE, 1978, 19 (06) :755-763
[4]  
Grey T. C., 1989, Recent advances in turkey science. Poultry Science Symposium number 21., P289
[5]  
GREY TC, 1986, LEBENSM WISS TECHNOL, V19, P412
[6]   EFFECT OF DIET AND POPULATION-DENSITY ON MALE TURKEYS UNDER VARIOUS ENVIRONMENTAL-CONDITIONS .2. BODY-COMPOSITION AND MEAT YIELD [J].
HALVORSON, JC ;
WAIBEL, PE ;
OJU, EM ;
NOLL, SL ;
ELHALAWANI, ME .
POULTRY SCIENCE, 1991, 70 (04) :935-940
[7]   INFLUENCE OF GENETIC STRAIN ON GROWTH PERFORMANCE AND MEAT YIELD OF LARGE WHITE TURKEYS [J].
HAYSE, PL ;
MORENG, RE .
POULTRY SCIENCE, 1973, 52 (04) :1552-1556
[8]   GENETIC AND ENVIRONMENTAL FACTORS AFFECTING SIZE OF BODY AND BODY PARTS OF TURKEYS .3. THE RELATION OF GONAD SIZE TO BODY WEIGHT AND BODY MEASUREMENTS AT 3 DIFFERENT AGES [J].
JOHNSON, AS ;
ASMUNDSON, VS .
POULTRY SCIENCE, 1957, 36 (05) :1052-1057
[9]   ASSOCIATION OF STRUGGLE DURING EXSANGUINATION TO GLYCOLYSIS, PROTEIN SOLUBILITY AND SHEAR IN TURKEY PECTORALIS MUSCLE [J].
MA, RTI ;
ADDIS, PB .
JOURNAL OF FOOD SCIENCE, 1973, 38 (06) :995-997
[10]  
MARUYAMA K, 1993, GROWTH DEVELOP AGING, V57, P31