Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsi

Meat Science

Volumn 80, Issue 4, 2008, Pages 1205-1211

  Beattie, J Renwick ^a   Bell, Steven E J ^a   Borggaard, Claus ^b   Moss, Bruce W ^a,c  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^c AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

Ageing; Cooking; Cooking loss; Longissimus dorsi; Pork; Raman spectroscopy; Shear force

Indexed keywords

SUS;

EID: 52249100402     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.05.016     Document Type: Article

References (34)

1. Beattie J.R., Bell S.E.J., Borgaard C., Fearon A., and Moss B.W. Prediction of adipose tissue composition using Raman spectroscopy: Average properties and individual fatty acids. Lipids 41 (2006) 287-294
2. Beattie R.J., Bell S.J., Farmer L.J., Moss B.W., and Patterson D. Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside. Meat Science 66 (2004) 903-913
3. Beattie J.R., Bell S.J., and Moss B.W. A critical evaluation of Raman spectroscopy for the analysis of lipids: fatty acid methyl esters. Lipids 39 (2004) 407-419
4. Beattie, J. R., Bell, S. E. J., & Moss, B. W. (2004c). Preliminary Raman spectroscopic investigation of the changes in beef sternomandibularis muscle during the thawing of muscle strips frozen pre-rigor. In Proceedings 50th international conference on meat science and technology (pp. 1231-1234). Helsinki.
5. Beattie J.R., Maguire C., Gilchrist S., Barrett L.J., Cross C.E., and Possmayer F. The use of raman microscopy to determine and localize vitamin E in biological samples. FASEB Journal 21 (2007) 766-776
6. Beattie J.R., Barrett L.J., Malone J.F., McGarvey J.J., Nieuwenhuyzen M., and Kett V.L. Investigation into the subambient behaviour of aqueous mannitol solutions using temperature-controlled Raman microscopy. European Journal of Pharmaceutics and Biopharmaceutics 67 (2007) 569-578
7. Bellocq A.M., Mendelso R., and Lord R.C. Laser-excited Raman spectroscopy of biomolecules. 3. Native bovine serum-albumin and beta-lactoglobulin. Biochimica et Biophysica Acta 257 (1972) 280-287
8. Byrne C.E., Downey G., Troy D.J., and Buckley D.J. Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm. Meat Science 49 (1998) 399-409
9. Cornet M., and Bousset J. Free amino acids and dipeptides in porcine muscles: differences between 'red' and 'white' muscles. Meat Science 51 (1999) 215-219
10. Egelandsdal B., Wold J.P., Sponnich A., Neegard S., and Hildrum K.I. On attempts to measure the tenderness of longissimus dorsi muscles using fluorescence emission spectra. Meat Science 60 (2002) 187-202
11. Feidt C., Petit A., BruasReignier F., and BrunBellut J. Release of free amino-acids during ageing in bovine meat. Meat Science 44 (1996) 19-25
12. Grasselli J.G., Snavely M.K., and Bulkin B.J. Chemical applications of Raman spectroscopy. 1st ed. (1981), John Wiley and sons, New York
13. In: Hester R.E., and Girling R.B. (Eds). Spectroscopy of biological molecules. 2nd ed. (1991), The Royal Society of Chemistry, Cambridge
14. Huang Y., Lacey R.E., Moore L.L., Miller R.K., Whittaker A.D., and Ophir J. Wavelet textural features from ultrasonic elastograms for meat quality prediction. Transactions of the ASAE 40 (1997) 1741-1748
15. Hughes M.C., Healy A., McSweeney P.L.H., and O'Neill E.E. Proteolytic specificity of cathepsin D on bovine F-actin. Meat Science 56 (2000) 165-172
16. Keady T.W.J., Lively F.O., Kilpatrick D.J., and Moss B.W. The effects of grain treatment, grain feed level and grass silage feed value on the performance of and meat quality from, finishing beef cattle. Animal 2 1 (2008) 149-159
17. Koohmaraie M., and Geesink G.H. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Science 74 (2006) 34-43
18. Ledward D.A. Colour of raw and cooked meat. In: Ledward D.A., Johnston D.E., and Knight M.K. (Eds). The chemistry of muscle-based foods. 3rd ed. (1992), The Royal Society of Chemistry
19. a values of active-center cysteines, cysteines-32 and cysteines-35, in Escherichia coli thioredoxin by Raman-spectroscopy. Biochemistry 32 (1993) 5800-5808
20. Locker R.H., and Hagyard C.J. A cold shortening effect in beef muscle. Journal of the Science of Food and Agriculture 14 (1963) 787-793
21. In: Mossoba M.M. (Ed). Spectral methods in food analysis. 1st ed. (1999), Marcel Dekker, Inc, New York
22. McCreery R.L. Raman spectroscopy for chemical analysis. 1st ed. (2000), John Wiley and Sons, New York
23. Moya V.J., Flores M., Aristoy M.C., and Toldra F. Pork meat quality affects peptide and amino acid profiles during the ageing process. Meat Science 58 (2001) 197-206
24. Overman S.A., and Thomas G.J. Virus structure by laser Raman-spectroscopy. 45. Raman- spectroscopy of the filamentous virus Ff (Fd, Fl, M13) - structural interpretation for coat protein aromatics. Biochemistry 34 (1995) 5440-5451
25. Park B., Chen Y.R., Hruschka W.R., Shackelford S.D., and Koohmaraie M. Principal component regression of near-infrared reflectance spectra for beef tenderness prediction. Transactions of the ASAE 44 (2001) 609-615
26. Rodbotten R., Mevik B.H., and Hildrum K.I. Prediction and classification of tenderness in beef from non-invasive diode array detected NIR spectra. Journal of Near Infrared Spectroscopy 9 (2001) 199-210
27. Rodbotten R., Nilsen B.N., and Hildrum K.I. Prediction of beef quality attributes from early postmortem near infrared reflectance spectra. Food Chemistry 69 (2000) 427-436
28. Shackelford S.D., Wheeler T.L., and Koohmaraie M. On-line classification of US select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy. Meat Science 69 (2005) 409-415
29. Thomas G.J. New structural insights from Raman Spectroscopy of proteins and their assemblies. Biopolymers 67 (2002) 214-225
30. Thompson J.M., Perry D., Daly B., Gardner G.E., Johnston D.E., and Pethwick D.W. Genetic and environmental effects on the muscle structure response postmortem. Meat Science 74 (2006) 59-65
31. Thyholt K., Enersen G., and Isaksson T. Determination of endpoint temperatures in previously heat treated beef using reflectance spectroscopy. Meat Science 48 1-2 (1998) 49-63
32. Tu A.T. Raman spectroscopy in biology: Principles and applications (1982), John Wiley and Sons
33. Yu N. Raman spectroscopy: A conformational probe in biochemistry. CRC Critical Reviews in Biochemistry (1977) 229-280
34. a of histidine-residues in proteins by Raman difference spectroscopy. Biochimica et Biophysica Acta 1078 (1991) 296-302