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-2025-10-3-237-246meat-492Research ArticleСтатьиDevelopment of a spectrophotometric approach for assessing pork quality during storageDevelopment of a spectrophotometric approach for assessing pork quality during storagehttps://orcid.org/0000-0002-1537-8482RaznichenkaV. D.RaznichenkaV. D.

Viktar D. Raznichenka, Engineer-Technologist, Department of the Chief Technologist

18, Tutarinov str., Slutsk, Minsk region, 223610, Republic of Belarus

Viktar D. Raznichenka, Engineer-Technologist, Department of the Chief Technologist

18, Tutarinov str., Slutsk, Minsk region, 223610, Republic of Belarus

rotcivetec@gmail.comhttps://orcid.org/0000-0002-7188-2237ShkabrouA. U.ShkabrouA. U.

Aleh U. Shkabrou, Candidate of Technical Sciences, Docent, Head of the Department of Meat and Dairy Products Technologies

15, Kirov str., Minsk, 220030, Republic of Belarus

Aleh U. Shkabrou, Candidate of Technical Sciences, Docent, Head of the Department of Meat and Dairy Products Technologies

15, Kirov str., Minsk, 220030, Republic of Belarus

olegshk@tut.byhttps://orcid.org/0009-0002-7980-9103LazovikavaL. U.LazovikavaL. U.

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

3, Shmidt Avenue, Mogilev, 212027, Republic of Belarus

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

3, Shmidt Avenue, Mogilev, 212027, Republic of Belarus

lyu-azarova@yandex.bySlutsk Meat Processing Plant JSC; Belarusian State University of Food and Chemical TechnologiesБеларусьSlutsk Meat Processing Plant JSC; Belarusian State University of Food and Chemical TechnologiesBelarusMinistry of Agriculture and Food of the Republic of BelarusБеларусьMinistry of Agriculture and Food of the Republic of BelarusBelarusBelarusian State University of Food and Chemical TechnologiesБеларусьBelarusian State University of Food and Chemical TechnologiesBelarus202505102025103237246Copyright © Raznichenka V.D., Shkabrou A.U., Lazovikava L.U., 20252025Raznichenka V.D., Shkabrou A.U., Lazovikava L.U.Raznichenka V.D., Shkabrou A.U., 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/492

The annual growth of meat production, accompanied by significant quality deterioration at all stages of the production chain, drives the development of fast and highly accurate control methods. The work is devoted to the adaptation of the spectrophotometric method for assessing pork quality based on the analysis of muscle tissue extracts. The purpose of the work is to generalize and systematize knowledge about spectrophotometric analysis and the application of this method for pork quality control during storage. The work provides a comparative spectrophotometric assessment of various methods for extracting protein and non-protein components of pork muscle tissue. Aqueous, buffer, NaCl and KCl extracts of muscle tissue were studied, their absorption spectra in the wavelength range of 315–1000 nm were analyzed. It was found that KCl and NaCl extraction ensured the maximum degree of myofibrillar and sarcoplasmic protein extraction, and also formed the most pronounced and stable spectral peaks. Particular attention was paid to the analysis of KCl extracts demonstrating the best resolution and clarity of spectral curves, which is important for a detailed study of changes in muscle tissue properties during storage. During meat storage, statistically significant changes in the intensity and geometry of key spectral peaks (λ325–335, λ 355, λ410–415, λ545, λ580, λ610–620, λ635–650) were revealed, which were simultaneous with histostructural transformations of muscle tissue. A high correlation was established between the change in the area of minor peaks and the dynamics of muscle fiber diameter, which allows using spectral characteristics as objective indicators for the degree of changes in muscle tissue at the cellular and molecular levels during storage. The results obtained confirm the feasibility of using spectrophotometric analysis of KCl extracts for an objective assessment of meat quality and monitoring its changes at various stages of storage.

The annual growth of meat production, accompanied by significant quality deterioration at all stages of the production chain, drives the development of fast and highly accurate control methods. The work is devoted to the adaptation of the spectrophotometric method for assessing pork quality based on the analysis of muscle tissue extracts. The purpose of the work is to generalize and systematize knowledge about spectrophotometric analysis and the application of this method for pork quality control during storage. The work provides a comparative spectrophotometric assessment of various methods for extracting protein and non-protein components of pork muscle tissue. Aqueous, buffer, NaCl and KCl extracts of muscle tissue were studied, their absorption spectra in the wavelength range of 315–1000 nm were analyzed. It was found that KCl and NaCl extraction ensured the maximum degree of myofibrillar and sarcoplasmic protein extraction, and also formed the most pronounced and stable spectral peaks. Particular attention was paid to the analysis of KCl extracts demonstrating the best resolution and clarity of spectral curves, which is important for a detailed study of changes in muscle tissue properties during storage. During meat storage, statistically significant changes in the intensity and geometry of key spectral peaks (λ325–335, λ 355, λ410–415, λ545, λ580, λ610–620, λ635–650) were revealed, which were simultaneous with histostructural transformations of muscle tissue. A high correlation was established between the change in the area of minor peaks and the dynamics of muscle fiber diameter, which allows using spectral characteristics as objective indicators for the degree of changes in muscle tissue at the cellular and molecular levels during storage. The results obtained confirm the feasibility of using spectrophotometric analysis of KCl extracts for an objective assessment of meat quality and monitoring its changes at various stages of storage.

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