Near-infrared oximetry of three post-rigor skeletal muscles for following myoglobin redox forms

We investigated the response of frequency-domain multidistance (FDMD) near-infrared (NIR) tissue oximetry for detecting absolute amounts of myoglobin (Mb) redox forms and their relationship to meat colour stability. Four packaging formats were used to create different blends of Mb redox forms and meat colours during display. Changes in surface colour and subsurface pigment forms during simulated display time (0, 2, 4, and 10 d at 2 °C) were evaluated using surface reflecto-spectrophotometry (both L∗a∗b∗ and specific wavelengths) and FDMD NIR tissue oximetry. Data for both methods of direct measurement of oxymyoglobin and deoxymyoglobin were strongly related and accounted for 86–94% of the display variation in meat colour. Indirect estimates of metmyoglobin ranged from r2 = 59–85%. It appears that NIR tissue oximetry has potential as a noninvasive, rapid method for the assessment of meat colour traits and may help improve our understanding of meat colour chemistry in post-rigor skeletal muscle.