Journal : Journal of Food Science , vol. 68 , p. 1161–1168 , 2003
International Standard Numbers
Printed : 0022-1147
Electronic : 1750-3841
Publication type : Academic article
Issue : 4
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Intrinsic fluorescent properties of muscle tissue were evaluated in order to characterize the different
structural components of meat. The combinations of excitation and emission wavelengths showing the best ability
to distinguish the 3 components were 290/332 nm for myofiber, 322/440 (or 322/405) nm for fat, and 380/440 nm
for connective tissue. Sample orientation and the mincing of meat samples affected fluorescent amplitudes but not
the overall shape of the spectra. These emission spectra of meat components were used to make multispectral images
to determine whether the 3 components could be distinguished. The results show that autofluorescence can be used
for selective visualization of fat, fiber, and connective tissue on digitized images of meat.