In this study, pH, meat color analysis, microbial counts and Raman spectroscopic data were obtained from beef steaks stored at 4 °C for up to 21 days using two different packaging methods: vacuum (VP) and modified atmosphere packaging (MAP). Models using partial least square regression (PLSR), indicated that Raman spectroscopy was able to predict total viable counts (TVC) and lactic acid bacteria (LAB) measured at 21d post mortem (TVC in VP: R²_cv = 0.99, RMSEP = 0.61; TVC in MAP: R²_cv = 0.90, RMSEP = 0.38; LAB in VP: R²_cv = 0.99, RMSEP = 0.54; LAB in MAP: R²_cv = 0.75, RMSEP = 0.60). The results of this study demonstrate that Raman spectroscopy may have potential for the rapid determination of meat spoilage.

在这项研究中，pH值，肉色分析，微生物数量和拉曼光谱数据是通过使用两种不同的包装方法：真空（VP）和气调包装（MAP）从在4°C下存储长达21天的牛排中获得的。使用偏最小二乘回归（PLSR）的模型表明，拉曼光谱能够预测在死后21天测得的总活菌数（TVC）和乳酸菌（LAB）（TVC in VP：R ² _cv  = 0.99，RMSEP  = 0.61 ； MAP中的TVC：R ² _cv  = 0.90，RMSEP  = 0.38； VP中的LAB：R ² _cv  = 0.99，RMSEP  = 0.54； MAP中的LAB：R ² _cv = 0.75，RMSEP  = 0.60）。这项研究的结果表明，拉曼光谱法可能具有快速测定肉类变质的潜力。