The bulk optical properties (BOP) of two bovine muscles were studied in the 500 nm to 1850 nm wavelength range. Over a two-week period of wet aging, the BOP of the biceps femoris (BF) and longissimus lumborum (LL) were determined and related to moisture content, tenderness and cooking loss. The absorption by myoglobin and reduced scattering coefficient were higher in the BF compared to the LL. The scattering anisotropy factor was relatively high (> 0.95 for LL), representing dominant forward scattering. Two-toning effects in the BF could be attributed to significant scattering differences, as no differences in absorption properties were observed. During wet aging, the anisotropy factor decreased, while tenderness increased. It was hypothesized that this might be related to proteolysis of cytoskeletal proteins. The results show the potential use of BOP to monitor tenderization and the cause of color differences in beef muscles. Moreover, this information could be used to develop and optimize optical sensors for non-destructive meat quality monitoring.

在500 nm至1850 nm的波长范围内研究了两块牛肌肉的整体光学特性（BOP）。在两周的潮湿老化过程中，股二头肌（BF）和腰长肌的BOP（LL）的确定与水分含量，嫩度和烹饪损失有关。与LL相比，BF中的肌红蛋白吸收和降低的散射系数更高。散射各向异性因子相对较高（对于LL> 0.95），代表了主要的前向散射。由于未观察到吸收特性的差异，高炉中的双色调效应可归因于显着的散射差异。在湿法老化过程中，各向异性系数降低，而压痛则增加。据推测，这可能与细胞骨架蛋白的蛋白水解有关。结果表明，BOP可能用于监测嫩牛肉和牛肉肌肉色差的原因。而且，