OPTICAL PREDICTION OF PROCESSING CHARACTERISTICS OF TURKEY MEAT USINGUV FLUORESCENCE AND NIR BIREFRINGENCE

PA batch of raw turkey breasts (n = 12) covering the structural range normally used for meat processing was measured with an optical probe f or W fluorescence of connective tissues and with a method for the dete ction of myofibrillar NIR birefringence. The frequency of fluorescence peaks in raw samples was correlated with the maximum force required f or penetration of the cooked product (r = 0.74, P < 0.005) and with Yo ung's modulus (r = -0.71, P < 0.005). The mean height of strong fluore scence peaks was correlated with the tensile strength of the cooked pr oduct (r = 0.72, P < 0.005). NIR birefringence was correlated with the water-holding capacity (WHC) of raw samples (r = 0.85, P < 0.0005), a nd with fluid losses during cooking (r = -0.82, P < 0.005). The VW pro be was a better predictor of final product structure than either pH or paleness measured with a colorimeter. NIR birefringence was almost as useful as pH, and better than colorimeter paleness, for predicting WH C and cooking losses.