Published 2003

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Publication details

Journal : Journal of Food Science , vol. 68 , p. 1161–1168 , 2003

International Standard Numbers :
Printed : 0022-1147
Electronic : 1750-3841

Publication type : Academic article

Contributors : Skjervold, Per Olav; Wold, Jens Petter; Taylor, R. G.; Berge, P; Abouelkaram, Said; Culioli, J; Dufour, E

Issue : 4

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Kjetil Aune
Chief Librarian


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.