Autofluorescence Excitation‐Emission Matrices (EEMs) as a quantitative tool for the assessment of meat quality

Autofluorescence Excitation‐Emission Matrices (EEMs) as a quantitative tool for the assessment of meat quality:

Abstract

Commercially produced meat is currently graded by a complex and partly subjective multiparameter methodology; a quantitative method of grading, using small samples would be desirable. Here, we investigate the correlation between commercial grades of beef and spectral signatures of native fluorophores in such small samples. Beef samples of different commercial grades were characterized by fluorescence spectroscopy complemented by biochemical and histological assessment. The excitation‐emission matrices (EEM) of the specimens reveal five prominent native autofluorescence signatures in the excitation range from 250 nm to 350 nm, derived mainly from tryptophan and intramuscular fat (IMF). We found that these signatures reflect meat grade and can be used for its determination.

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