Fluorescence Emission and Raman Spectroscopy Offer Greater Insight into Poultry Meat Quality

A recent study demonstrated the value that fluorescence and Raman spectroscopy have in characterizing wooden breast (WB) myopathy. This study, which was published in the journal Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, was led by scientists from the Institute of Agrifood Research and Technology (IRTA) in Catalunya, Spain (1). The lead author of this study was Miriam Munoz-Lapeira from IRTA, and this study presents a deeper understanding of the biochemical changes occurring in affected chicken meat.

Prepared for frying, butchered various portions of raw chicken meat. Set of raw chicken fillet, thigh, wings, strips and legs on the background of the culinary table with spices and cherry tomatoes | Image Credit: © Mikhaylovskiy - stock.adobe.com

What is wooden breast myopathy?

Wooden breast (WB) myopathy is an issue in commercial broiler chickens (1). It is characterized by hardened, pale breast meat with inferior texture, water-holding capacity, and overall quality (1,2). WB myopathy is a concern in the chicken market because chicken remains one of the top meat products on the global market (2). Besides its nutritional value, chicken is also compatible with many diets that adhere to cultural or religious customs (2).

Previously, near-infrared (NIR) spectroscopy was often used to detect and sort adulteration in meat products. However, NIR spectroscopy primarily identifies variations in moisture and protein content and lacks the sensitivity to fully characterize the underlying tissue pathology (1).

What was the experimental procedure?

As part of the experimental procedure, Munoz-Lapeira and her team tested two label-free techniques, which were fluorescence emission and Raman spectroscopy, to see if they could improve the detection and characterization of WB in poultry meat (1). Their study examined 80 boneless, skinless chicken breasts (40 normal, 40 WB) collected from a commercial slaughterhouse over four days to capture variability. The samples were analyzed using NIRS (780–1080 nm), fluorescence emission (350–580 nm), and Raman spectroscopy (100–3250 cm⁻¹), alongside low-field nuclear magnetic resonance (LF-NMR) to measure water mobility, and standard chemical methods to determine fat, moisture, and collagen content (1).

What were the results of the study?

The results of the study showed that while NIR spectroscopy could distinguish WB from normal samples (100% accuracy), it was less effective in revealing the extent of tissue changes within the WB group. In contrast, fluorescence and Raman techniques not only confirmed detection accuracy (95% and 100%, respectively), but they also uncovered critical histological details (1).

Fluorescence emission spectroscopy was particularly good at identifying collagen and collagen crosslinking, along with adipose (fat) tissue. As a result, researchers were better able to discern two distinct subtypes of WB, one dominated by fibrotic changes and another by fat infiltration (1).

Meanwhile, Raman spectroscopy was able to show clear signals related to protein degradation, collagen increase, and lipid accumulation. This detailed molecular fingerprinting made Raman the most informative tool among those tested (1).

Moreover, reference measurements of fat, collagen, and moisture content correlated strongly with spectral data, reinforcing the reliability of the new spectroscopic approaches. Interestingly, LF-NMR data indicated that WB fillets held water in a more loosely bound state, which is consistent with poorer texture and water-holding capacity observed in affected meat (1).

What should researchers take away from this study?

There are several takeaways that researchers can take from the study. First, it demonstrates that Raman spectroscopy, despite requiring more controlled environmental conditions and longer measurement times, offers better insight into muscle biochemistry (1). On the other hand, fluorescence emission spectroscopy provides a rapid and cost-effective alternative, requiring only seconds per measurement and minimal sample preparation (1).

Because of what was uncovered in the study, the researchers recommend both techniques can be useful in breeding programs where understanding the nuances of muscle pathology is essential. As poultry consumption continues to rise globally, ensuring meat quality and animal welfare is more critical than ever. With fluorescence and Raman spectroscopy offering a more nuanced window into muscle health, both techniques have potential in advancing meat science and improving food safety applications (1).

References

1. Munoz-Lapeira, M.; Lintvedit, T. A.; Sanden, K. W.; et al. Discrimination of normal and wooden breast chicken fillets using NIR, fluorescence and Raman spectroscopy. Spectrochimica Acta Part A: Mol. Biomol. Spectrosc. 2025, 343, 126463. DOI: 10.1016/j.saa.2025.126463
2. Bian, T.; Xing, T.; Zhao, X.; Xu, X. Effects of Wooden Breast Myopathy on Meat Quality Characteristics of Broiler Pectoralis Major Muscle and Its Changes with Intramuscular Connective Tissue. Foods 2024, 13 (4), 507. DOI: 10.3390/foods13040507