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Published 2003

Read in Norwegian

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

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

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.

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