Publication detail

Angular absorption of light used for evaluation of structural damage to porcine meat caused by aging, drying and freezing

KASPAR, P. PROKOPYEVA, E. TOMÁNEK, P. GRMELA, L.

Original Title

Angular absorption of light used for evaluation of structural damage to porcine meat caused by aging, drying and freezing

Czech Title

Úhlová absorpce světla použitá pro hodnocení strukturálních poškožení vepřového masa způsobených stárnutím, sušením a mražením.

English Title

Angular absorption of light used for evaluation of structural damage to porcine meat caused by aging, drying and freezing

Type

journal article

Language

en

Original Abstract

Meat as a rich source of protein is sought after by people from all over the world. It is also very susceptible to decay because of many internal and external processes affecting it. In this work an easy and quick method of detection of structural damage caused by decay or mishandling the meat is attempted by the method of angular absorption of light. The difference between structural changes due to aging, drying and freezing is explored and the resulting changes in light absorption in meat samples are presented. This work demonstrates that the measurement of optical angular dependency of absorption in relation to the muscle fibers in muscle tissue has the potential of detecting structural damage to the sample for meat quality control purposes.

Czech abstract

Maso jako bohatý zdroj bílkovin je vyhledáváno lidmi z celého světa. Je také velmi náchylné k rozpadu kvůli mnohým vnitřním a vnějším procesům, které jej ovlivňují. V tomto článku jsou sepsány pokusy o snadný a rychlý způsob detekce strukturálních škod metodou úhlové absorpce světla způsobených rozpadem nebo nesprávným zacházením. Rozdíl mezi strukturálními změnami v důsledku stárnutí, sušení a mrazení je prozkoumán a výsledné změny absorpce světla ve vzorcích masa jsou prezentovány. Tato práce ukazuje, že měření optické úhlová závislost absorpce vůči svalovým vláknům ve svalové tkáni má potenciál odhalit strukturální poškození vzorku pro účely kontroly jakosti masa.

English abstract

Meat as a rich source of protein is sought after by people from all over the world. It is also very susceptible to decay because of many internal and external processes affecting it. In this work an easy and quick method of detection of structural damage caused by decay or mishandling the meat is attempted by the method of angular absorption of light. The difference between structural changes due to aging, drying and freezing is explored and the resulting changes in light absorption in meat samples are presented. This work demonstrates that the measurement of optical angular dependency of absorption in relation to the muscle fibers in muscle tissue has the potential of detecting structural damage to the sample for meat quality control purposes.

Keywords

Meat, Aging, Drying, Freshness, Refreezing, Light absorption

Released

18.12.2016

Publisher

Elsevier Ltd.

Pages from

22

Pages to

28

Pages count

7

URL

BibTex


@article{BUT130393,
  author="Pavel {Kaspar} and Elena {Prokopyeva} and Pavel {Tománek} and Lubomír {Grmela}",
  title="Angular absorption of light used for evaluation of structural damage to porcine meat caused by aging, drying and freezing",
  annote="Meat as a rich source of protein is sought after by people from all over the world. It is also very susceptible to decay because of many internal and external processes affecting it. In this work an easy and quick method of detection of structural damage caused by decay or mishandling the meat is attempted by the method of angular absorption of light. The difference between structural changes due to aging, drying and freezing is explored and the resulting changes in light absorption in meat samples are presented. This work demonstrates that the measurement of optical angular dependency of absorption in relation to the muscle fibers in muscle tissue has the potential of detecting structural damage to the sample for meat quality control purposes.",
  address="Elsevier Ltd.",
  chapter="130393",
  doi="10.1016/j.meatsci.2016.12.004",
  howpublished="online",
  institution="Elsevier Ltd.",
  number="126",
  year="2016",
  month="december",
  pages="22--28",
  publisher="Elsevier Ltd.",
  type="journal article"
}