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Analysis of institutional authors

Castro-Giraldez, MAuthorFito, PjCorresponding AuthorToldrá, FAuthor

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October 31, 2024
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Use of visible spectroscopy to assess colour development during ageing of fresh pork from different quality classes

Publicated to:International Journal Of Food Science And Technology. 45 (8): 1710-1716 - 2010-08-01 45(8), DOI: 10.1111/j.1365-2621.2010.02325.x

Authors: Castro-Giraldez, Marta; Fito, Pedro J; Toldra, Fidel; Fito, Pedro

Affiliations

CSIC, Inst Agroquim & Tecnol Alimentos - Author
Univ Politecn Valencia, Inst Univ Ingn Alimentos El Desarrollo - Author

Abstract

P>The objective of this research was to study the entire visible spectra evolution during meat ageing in different pork meat quality classes (PSE, DFD and RFN). The potential use of the visible spectra for discriminating low meat quality classes during the 24 hours postmortem (hpm) was also analysed. For these purposes, 26 pork loins were used: 3 PSE (pale, soft and exudative), 3 DFD (dark, firm and dry) and 20 RFN (red, firm and non-exudative). At 12, 24, 48 h and 7 days postmortem, reflectance spectra (400-700 nm) were obtained by a spectrocolorimeter Minolta CM-3600D after one and a half hour of blooming time. It was demonstrated that the ageing time has an influence in colour parameters and in blooming ability of RFN loins. The evolution of visible spectra was influenced by ageing time in PSE and RFN loins, while the visible spectra of DFD loins showed no variation with postmortem time. The results showed the possibility of separating PSE meats from the other classes by using visible reflectance spectra at 24 hpm.

Keywords

AbilityBeefBloom timeColorColourColour developmentDarkFirm and dry meatsIndustryInfrared spectrophotometersLoinMeat-productsMeatsMuscleOxymyoglobinPalePhQualityReflectanceReflectance spectraReflectionSoft and exudative meatsStabilityVisible spectroscopy

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal International Journal Of Food Science And Technology due to its progression and the good impact it has achieved in recent years, according to the agency Scopus (SJR), it has become a reference in its field. In the year of publication of the work, 2010, it was in position , thus managing to position itself as a Q1 (Primer Cuartil), in the category Industrial and Manufacturing Engineering. Notably, the journal is positioned above the 90th percentile.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2025-07-06:

  • WoS: 2
  • Scopus: 5

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-07-06:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 12 (PlumX).

Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Castro Giraldez, Marta) and Last Author (Fito, P).

the authors responsible for correspondence tasks have been Fito Suñer, Pedro José and Fito, P.