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Understanding the tissue composition and microstructure in rabbit meat can help researchers develop better methods for assessing overall meat quality.
A new study published in the journal Applied Spectroscopy has investigated how the optical properties of rabbit meat are influenced by its tissue composition and microstructure (1). The main goal of the study was to provide insights that could aid in the design of optics detection systems for rabbit meat quality (1).
The researchers analyzed the optical coefficient, composition, and microstructure of samples of external oblique muscle (EOM) and internal oblique muscle (IOM) from nine rabbits of different ages, weights, and varieties (1). The results revealed that the rabbit’s ages had a significant impact on the absorption coefficient (μa) and the proportion of myoglobin in both the IOM and EOM (1). Older rabbits had higher values of μa and myoglobin proportion (1).
According to the study, the weight of the rabbit influenced the cross-sectional area of muscle fibers, whereas both age and weight had a significant influence on the reduced scattering coefficient (μs') (1). Linear fitting analysis showed that the proportion of myoglobin was positively correlated with μa, while smaller cross-sectional areas of muscle fibers were positively correlated with μs' (1).
These findings shed light on the working principle of spectral technology in meat quality detection and could help inform the design of optics detection systems for rabbit meat. The authors noted in their paper, which was published in Applied Spectroscopy, that further research is needed to investigate the optical properties of rabbit meat at different wavelengths (1). They also expressed the need for future research projects to explore the relationships between these properties and meat quality attributes, such as tenderness and flavor (1).
In summary, this study highlights the importance of understanding how tissue composition and microstructure affect the optical properties of meat. By doing so, researchers and industry professionals can develop more accurate and effective methods for assessing meat quality and ensuring the satisfaction of consumers.
(1) Hao, Y.; Congyan, L.; Fanglin, L.; Cailing, L.; Hongying, W.; Xiaohong, X.; Effect of Tissue Composition and Microstructure on Rabbit Meat Optical Properties. Appl. Spectrosc. 2023. DOI: 10.1177/00037028231166004