Blackwell Publishing Journal Backfiles 1879-2005
Process Engineering, Biotechnology, Nutrition Technology
A fibre-optic light guide was used to measure the internal reflectance (interactance from 400 to 1000nm) of slurries of comminuted meat. For mixtures of pork adipose tissue and beef muscle with a low connective tissue content, internal reflectance at 1000nm was correlated with lipid content (r=0.99, P〈0.005) and with cooking loss (r=0.99, P〈0.005), and at 930nm with centrifugation fluid loss (r=0.77, P〈0.005). For pork muscle varying in pH but adjusted to a constant lipid content, internal reflectance at 780nm was correlated with pH (r= -0.80, P〈0.01), at 690nm with centrifugation fluid loss (r=0.74, P〈0.025) and at 710nm with cooking loss (r=0.63, P〈0.05). The additive nature of these correlations favours the use of internal reflectance to predict the functional properties of meat slurries.
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