meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2023-8-2-152-161meat-267Research ArticleСтатьиOptical-spectroscopic analysis of colorimetric changes in meat during its storagehttps://orcid.org/0000-0002-7188-2237ShkabrouA. U.

Aleh U. Shkabrou, Candidate of Technical Sciences, Docent, Dean of the Chemico-Technological Faculty

3, Shmidt Avenue, Mogilev, 212027

Tel.:+375–292–44–18–89

olegshk@tut.byhttps://orcid.org/0000-0003-4298-0927ChernukhaI. M.

Irina M. Chernukha, Doctor of Technical Sciences, Professor, Academician of RAS, Principal Researcher

26, Talalikhina str., Moscow, 109316

Tel. +7–495–676–95–11 (109)

imcher@inbox.ruhttps://orcid.org/0000-0002-1537-8482RaznichenkaV. D.

Victar D.  Raznichenka, Postgraduate Student

3, Shmidt Avenue, Mogilev, 212027

Tel.: +375–259–06–11–53

rotcivetec@gmail.comhttps://orcid.org/0009-0002-7980-9103LazovikavaL. U.

Lyubou U. Lazovikava, Candidate of Technical Sciences, Docent, Docent, Department of Technology of Public Catering and Meat Products

3, Shmidt Avenue, Mogilev, 212027

 Tel.:+375–295–45–74–27

lyu-azarova@yandex.byBelarusian State University of Food and Chemical TechnologiesBelarusV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation20230807202382152161Copyright © Shkabrou A.U., Chernukha I.M., Raznichenka V.D., Lazovikava L.U., 20232023Shkabrou A.U., Chernukha I.M., Raznichenka V.D., Lazovikava L.U.Shkabrou A.U., Chernukha I.M., Raznichenka V.D., Lazovikava L.U.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/267

The colorimetric and spectral characteristics of meat and their changes during the period of storage were researched. It was shown that spectral methods of analysis can potentially be used to assess the properties of meat during its storage in order to define the degree of autolytic changes which occur in the meat along with its histological-structural and proteomic changes. The work studies the quality characteristics of meat on the base of an array of its parameters and a correlation between them. Considerable attention is paid to the determination of colorimetric and spectral characteristics of autolytic and other changes in meat during its storage. The possibility of using the method of optical spectrometry for assessing the quality of meat is considered. The data obtained by processing the absorption spectra of aqueous extracts from muscle tissue confirm the promising prospects of using this method in a comprehensive study of the raw meat materials properties. The work proves possibility of classifying raw meat according to the degree of its autolysis for further assessment of its colorimetric characteristics, the value of extinction coefficients and the relative area of peaks at the wavelength λ415, λ525, λ542, λ555, and λ582.

autolysis of meatcolorimetric characteristicsspectrophotometric analysisfractional composition of proteinsmicrostructure of meatReferencesTomasevic, I.B. (2018). Computer vision system for color measurements of meat and meat products: A review. Theory and Practice of Meat Processing, 4(4), 4–15. https://doi.org/10.21323/2414-438X-2018-3-4-4-15 (In Russian)Tomasevic, I.B. (2018). Computer vision system for color measurements of meat and meat products: A review. Theory and Practice of Meat Processing, 4(4), 4–15. https://doi.org/10.21323/2414-438X-2018-3-4-4-15 (In Russian)Milovanovic, B.R., Djekic, I.V., Tomović, V.M., Vujadinović, D., Tomasevic, I.B. (2021). Color measurement of animal source foods. Theory and Practice of Meat Processing, 6(4), 311–319. https://doi.org/10.21323/2414–438X-2021–6–4–311–319Milovanovic, B.R., Djekic, I.V., Tomović, V.M., Vujadinović, D., Tomasevic, I.B. (2021). Color measurement of animal source foods. Theory and Practice of Meat Processing, 6(4), 311–319. https://doi.org/10.21323/2414–438X-2021–6–4–311–319Jankowiak, H., Cebulska, A., Bocian, M. (2021). The relationship between acidification (pH) and meat quality traits of polish white breed pigs. European Food Research and Technology, 247, 2813–2820. https://doi.org/10.1007/s00217–021–03837–4Jankowiak, H., Cebulska, A., Bocian, M. (2021). The relationship between acidification (pH) and meat quality traits of polish white breed pigs. European Food Research and Technology, 247, 2813–2820. https://doi.org/10.1007/s00217–021–03837–4Pujol, A., Ospina-E, J. C., Alvarez, H., Muñoz, D. A. (2023). Myoglobin content and oxidative status to understand meat products’ color: Phenomenological based model. Journal of Food Engineering, 348, Article 11439. https://doi.org/10.1016/j.jfoodeng.2023.111439Pujol, A., Ospina-E, J. C., Alvarez, H., Muñoz, D. A. (2023). Myoglobin content and oxidative status to understand meat products’ color: Phenomenological based model. Journal of Food Engineering, 348, Article 11439. https://doi.org/10.1016/j.jfoodeng.2023.111439Suman, S.P., Poulson, P. (2014). Chemical and physical characteristics of meat color and pigment. Chapter in a book: Encyclopedia of Meat Sciences. Academic Press, 2014. https://doi.org/10.1016/B978–0–12–384731–7.00084–2Suman, S.P., Poulson, P. (2014). Chemical and physical characteristics of meat color and pigment. Chapter in a book: Encyclopedia of Meat Sciences. Academic Press, 2014. https://doi.org/10.1016/B978–0–12–384731–7.00084–2Suman, S. P., Joseph, P. (2013). Myoglobin chemistry and meat color. Annual Review of Food Science and Technology, 4, 79– 99. https://doi.org/10.1146/annurev-food-030212–182623Suman, S. P., Joseph, P. (2013). Myoglobin chemistry and meat color. Annual Review of Food Science and Technology, 4, 79– 99. https://doi.org/10.1146/annurev-food-030212–182623Murashev, S.V., Bolshakova, O.S. (2014). Effect of the metalligand interaction in the heme group on the colour of myoglobin forms. Processes and Food Production Equipment, 3, 152–163. (In Russian)Murashev, S.V., Bolshakova, O.S. (2014). Effect of the metalligand interaction in the heme group on the colour of myoglobin forms. Processes and Food Production Equipment, 3, 152–163. (In Russian)Hunt, M. C. King, David. (2012). AMSA meat color measurement guidelines. American Meat Science Association, Champaign, Illinois, USA, 2012.Hunt, M. C. King, David. (2012). AMSA meat color measurement guidelines. American Meat Science Association, Champaign, Illinois, USA, 2012.Nechiporenko, A.P., Orehova, S.M., Plotnikova, L.V., Plotnikov, P.P. (2019). Diffuse-reflection electron spectroscopy in the study of muscle tissue of wild and domestic animals. Proceedings of Universities. Applied Chemistry and Biotechnology, 9(3), 489–499. https://doi.org/10.21285/2227–2925–2019–9–3–489–499 (In Russian)Nechiporenko, A.P., Orehova, S.M., Plotnikova, L.V., Plotnikov, P.P. (2019). Diffuse-reflection electron spectroscopy in the study of muscle tissue of wild and domestic animals. Proceedings of Universities. Applied Chemistry and Biotechnology, 9(3), 489–499. https://doi.org/10.21285/2227–2925–2019–9–3–489–499 (In Russian)Murashov, S.V., Vorobyov, S.A., Zhemchuzhnikov, M.E. (2010). Physical and chemical reasons of meat red color appearance. Processes and Food Production Equipment, 1, 61–68. (In Russian)Murashov, S.V., Vorobyov, S.A., Zhemchuzhnikov, M.E. (2010). Physical and chemical reasons of meat red color appearance. Processes and Food Production Equipment, 1, 61–68. (In Russian)Purslow, P. P., Warner, R. D., Clarke, F. M., Hughes, J. M. (2020). Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review). Meat Science, 159, Article 107941. https://doi.org/10.1016/j.meatsci.2019.107941Purslow, P. P., Warner, R. D., Clarke, F. M., Hughes, J. M. (2020). Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review). Meat Science, 159, Article 107941. https://doi.org/10.1016/j.meatsci.2019.107941Elmasry, G., Barbin, D.F., Sun, D.-W., Allen, P. (2012). Meat quality evaluation by hyperspectral imaging technique: An overview. Critical Reviews in Food Science and Nutrition, 52(8), 689– 711, https://doi.org/10.1080/10408398.2010.507908.Elmasry, G., Barbin, D.F., Sun, D.-W., Allen, P. (2012). Meat quality evaluation by hyperspectral imaging technique: An overview. Critical Reviews in Food Science and Nutrition, 52(8), 689– 711, https://doi.org/10.1080/10408398.2010.507908.Swatland, H. J. (June 17–20, 2012). Optical properties of meat. Proceedings of the 65th Reciprocal Meat Conference of the American Meat Science Association., Fargo, North Dakota, USA.Swatland, H. J. (June 17–20, 2012). Optical properties of meat. Proceedings of the 65th Reciprocal Meat Conference of the American Meat Science Association., Fargo, North Dakota, USA.Bekhit, A. E.-D., Morton, J.D., Bhat, Z. F., Zequan, X. (2019). Meat colour: Chemistry and measurement systems. Chapter in a book: Reference Module in Food Science. Academic press, 2019. https://doi.org/10.1016/B978–0–08–100596–5.22419–0Bekhit, A. E.-D., Morton, J.D., Bhat, Z. F., Zequan, X. (2019). Meat colour: Chemistry and measurement systems. Chapter in a book: Reference Module in Food Science. Academic press, 2019. https://doi.org/10.1016/B978–0–08–100596–5.22419–0Chernousova, O.V., Rudakov, O.B. (2019). Digital images in analytical chemistry for quantitative and qualitative analysis. Chemistry, Physics and Mechanics of Materials, 2(21), 55–125. (In Russian)Chernousova, O.V., Rudakov, O.B. (2019). Digital images in analytical chemistry for quantitative and qualitative analysis. Chemistry, Physics and Mechanics of Materials, 2(21), 55–125. (In Russian)Tobijaszewska, B., Mills, R., Jøns, J. (2018). Using spectrometry for simultaneous measurement of colour and composition in food samples. Retrieved from https://www.fossanalytics.com/en/landingpages/global/dairy/foodscan-2-dairy Accessed March 25, 2023Tobijaszewska, B., Mills, R., Jøns, J. (2018). Using spectrometry for simultaneous measurement of colour and composition in food samples. Retrieved from https://www.fossanalytics.com/en/landingpages/global/dairy/foodscan-2-dairy Accessed March 25, 2023Palchikova, I.G., Alejnikov, A.F., Smirnov, E.S., Chugui, Yu.V., Shvydkov, A.N., Nitsievskaya, K.N. et al. (2019). Portable color analyzer of qualitative changes of poultry meat. Achievements of Science and Technology in Agro-Industrial Complex, 29(9), 80– 83. (In Russian)Palchikova, I.G., Alejnikov, A.F., Smirnov, E.S., Chugui, Yu.V., Shvydkov, A.N., Nitsievskaya, K.N. et al. (2019). Portable color analyzer of qualitative changes of poultry meat. Achievements of Science and Technology in Agro-Industrial Complex, 29(9), 80– 83. (In Russian)Tsyupko, T.G., Gunkin, I.N., Temerdashev, Z.A. (2010). Spectroscopic and electrophoretic research of changes of qualitative-composition cognac production in the process of ageing. Izvestiya VUZOV. Food Technology, 5–6, 25–28. (In Russian)Tsyupko, T.G., Gunkin, I.N., Temerdashev, Z.A. (2010). Spectroscopic and electrophoretic research of changes of qualitative-composition cognac production in the process of ageing. Izvestiya VUZOV. Food Technology, 5–6, 25–28. (In Russian)Tolokontseva, E.O., Polovetsraya, O.S., Nikishina, M.B., Ivanova, E.V. (2018). Determination of the color parameters of cognac products. Theory. Practice. Innovation, 12(36), 247–251. (In Russian)Tolokontseva, E.O., Polovetsraya, O.S., Nikishina, M.B., Ivanova, E.V. (2018). Determination of the color parameters of cognac products. Theory. Practice. Innovation, 12(36), 247–251. (In Russian)Pochitskaya, I.M. (2022). Scientific and practical basis for the development of a system of integrated assessment of food quality. Author’s abstract of the dissertation for the scientific degree of Doctor of Technical Sciences. Krasnodar: Kuban State Technological University, 2022. (In Russian)Pochitskaya, I.M. (2022). Scientific and practical basis for the development of a system of integrated assessment of food quality. Author’s abstract of the dissertation for the scientific degree of Doctor of Technical Sciences. Krasnodar: Kuban State Technological University, 2022. (In Russian)Janisch, S., Krischek, C., Wicke, M. (2011). Color values and other meat quality characteristics of breast muscles collected from 3 broiler genetic lines slaughtered at 2 ages. Poultry Science, 90(8), 1774–1781. https://doi.org/10.3382/ps.2010–0107322.Janisch, S., Krischek, C., Wicke, M. (2011). Color values and other meat quality characteristics of breast muscles collected from 3 broiler genetic lines slaughtered at 2 ages. Poultry Science, 90(8), 1774–1781. https://doi.org/10.3382/ps.2010–0107322.Kolodyaznaya, V.S., Broyko, Y.V. (2015). Effect of cold treatment on structural changes of muscle tissue veal. Processes and Food Production Equipment, 3, 51–57. (In Russian)Kolodyaznaya, V.S., Broyko, Y.V. (2015). Effect of cold treatment on structural changes of muscle tissue veal. Processes and Food Production Equipment, 3, 51–57. (In Russian)Holman, B. W. B., Kerr, M. J., Morris, S., Hopkins, D. L. (2019). The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traits. Meat Science, 148, 50–54. https://doi.org/10.1016/j.meatsci.2018.10.002Holman, B. W. B., Kerr, M. J., Morris, S., Hopkins, D. L. (2019). The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traits. Meat Science, 148, 50–54. https://doi.org/10.1016/j.meatsci.2018.10.002CIE2018. CIE015:2018. Colorimetry. The International Commission on Illumination, Vienna, Austria, 2019.CIE2018. CIE015:2018. Colorimetry. The International Commission on Illumination, Vienna, Austria, 2019.Ding, Z., Wei, Q., Liu, C., Zhang, H., Huang, F. (2022). The quality changes and proteomic analysis of cattle muscle postmortem during rigor mortis. Foods, 11(2), Article 217. https://doi.org/10.3390/foods11020217Ding, Z., Wei, Q., Liu, C., Zhang, H., Huang, F. (2022). The quality changes and proteomic analysis of cattle muscle postmortem during rigor mortis. Foods, 11(2), Article 217. https://doi.org/10.3390/foods11020217Millman, B. M. (1998). The filament lattice of striated muscle. Physiological Reviews, 78(2), 359–391. https://doi.org/10.1152/physrev.1998.78.2.359Millman, B. M. (1998). The filament lattice of striated muscle. Physiological Reviews, 78(2), 359–391. https://doi.org/10.1152/physrev.1998.78.2.359Denaturation of nucleic acids, molecular hybridization Retrieved from https://www.wikilectures.eu. Accessed March 28, 2023Denaturation of nucleic acids, molecular hybridization Retrieved from https://www.wikilectures.eu. Accessed March 28, 2023Bağdatli, A., Kayaardi, S. (2015). Influence of storage period and packaging methods on quality attributes of fresh beef steaks. CyTA-Journal of Food, 13(1), 124–133. https://doi.org/10.1080/19476337.2014.919029Bağdatli, A., Kayaardi, S. (2015). Influence of storage period and packaging methods on quality attributes of fresh beef steaks. CyTA-Journal of Food, 13(1), 124–133. https://doi.org/10.1080/19476337.2014.919029Chernukha, I.M., Akhremko, A.G. (2018). Application of proteomic tools: the autolytic changes of pork muscular tissue. Theory and Practice of Meat Processing, 3(4), 32–37. https://doi.org/10.21323/2414–438X-2018–3–4–32–37 (In Russian)Chernukha, I.M., Akhremko, A.G. (2018). Application of proteomic tools: the autolytic changes of pork muscular tissue. Theory and Practice of Meat Processing, 3(4), 32–37. https://doi.org/10.21323/2414–438X-2018–3–4–32–37 (In Russian)Universal Protein Resource (UniProt) Retrieved from https://www.uniprot.org. Accessed March 20, 2023Universal Protein Resource (UniProt) Retrieved from https://www.uniprot.org. Accessed March 20, 2023Lisitsyn, A.B., Ivankin, A.N., Vostrikova, N.L., Stanovova, I.A. (2014). Study of the fractional composition of meat proteins during prolonged cold storage. Vsyo o Myase, 2, 236–40. (In Russian)Lisitsyn, A.B., Ivankin, A.N., Vostrikova, N.L., Stanovova, I.A. (2014). Study of the fractional composition of meat proteins during prolonged cold storage. Vsyo o Myase, 2, 236–40. (In Russian)Warner R. (2016). Meat: Conversion of muscle into meat. Chapter in a book: Encyclopedia of Food and Health. Academic Press, 2016. https://doi.org/10.1016/B978–0–12–384947–2.00452–9Warner R. (2016). Meat: Conversion of muscle into meat. Chapter in a book: Encyclopedia of Food and Health. Academic Press, 2016. https://doi.org/10.1016/B978–0–12–384947–2.00452–9Lametsch, R., Roepstorff, P., Bendixen, E. (2002). Identification of protein degradation during post-mortem storage of pig meat. Journal of Agricultural and Food Chemistry, 50(20), 5508–5512. https://doi.org/10.1021/jf025555nLametsch, R., Roepstorff, P., Bendixen, E. (2002). Identification of protein degradation during post-mortem storage of pig meat. Journal of Agricultural and Food Chemistry, 50(20), 5508–5512. https://doi.org/10.1021/jf025555n

The authors declare that there are no conflicts of interest present.