Journal of Food Science and Technology

, Volume 56, Issue 12, pp 5354–5361 | Cite as

A simple but quantitative method for non-destructive monitoring of myoglobin redox forms inside the meat

  • Thien Nguyen
  • Jae Gwan KimEmail author
Original Article


This study aims at exploring a simple and quantitative method for non-destructive monitoring of the myoglobin redox forms inside of beef. The modified Beer–Lambert law was employed to derive an equation that delineates a relationship between attenuance differences and oxy-, deoxy-, and met-myoglobin proportions. An experiment with forty-three well-bled muscle beef samples during 7 days of storage was performed to validate the equation. Firstly, the reflection spectra were collected from the beef samples using a probe consisting of a light source and a light detector. Secondly, the attenuance differences, A630-615 and A578-567, were calculated from the measured spectra. Finally, these attenuance differences were placed into the derived equation to determine the proportions of the three myoglobin redox forms. Both the met-myoglobin proportion and meat oxygenation computed via the attenuance differences established a strong correlation with the ones estimated using the whole spectrum (R2 > 0.88). The experimental results suggest the potential of using the attenuance at five wavelengths (524, 567, 578, 615, and 630 nm) to monitor oxy-, deoxy-, and met-myoglobin inside of beef in a simple and fast manner with little to no sample preparation.


Oxy-myoglobin Deoxy-myoglobin Met-myoglobin Meat oxygenation Attenuance difference Modified Beer–Lambert law 



This work was supported by GIST Research Institute (GRI), and “Biomedical Integrated Technology Research” Project through a grant provided by GIST in 2019.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Biomedical Science and EngineeringGwangju Institute of Science and TechnologyGwangjuRepublic of Korea

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