УДК 637.5.072
O.S. Kuleshova, S.L. Tikhonov
Annotation. The color of meat is an important quality criterion that affects technological properties, organoleptic characteristics, and the development of chemical processes, in particular, lipid oxidation. Changes in color characteristics during storage indicate ongoing biochemical processes. In postmortem muscles, oxygen competes between heme proteins, mitochondria, enzymes, microorganisms, and lipid oxidation processes. The competition of these processes determines the final color of fresh meat: some contribute to a bright red color, others reduce the regenerative activity, leading to the formation of metmyoglobin. A decrease in the regenerative activity of meat during post-slaughter maturation accelerates oxidative changes in proteins that affect color. In this regard, the study of meat pigments during storage is of considerable interest. The article presents a study of changes in the spectral characteristics of meat in the visible range during storage, conducted using the SPECTRUM mobile application. The correlation between the changes in the color of meat according to the CIE LAB system and the storage time is analyzed. The results demonstrate the possibility of using spectroscopy in combination with the SPECTRUM application for an objective assessment of the freshness of meat products.
Key words: Spectroscopy, CIELAB, meat color, quality, meat spoilage, sensory analysis, SPECTRUM mobile application.
Download the full text of the article
