The Potential of Laser-Light Backscattering for Assessment of Physicochemical and Oxidative Stress-Related Traits in Arouquesa Beef

The beef industry is interested in quick, non-destructive methods to assess meat quality. This study evaluated the potential of laser-light backscattering imaging (LLBI) for assessing physicochemical properties and oxidative stress-related traits in Arouquesa beef, exploring its applicability as a non-invasive approach for detecting alterations potentially associated with pH. In 34 samples of Longissimus thoracis et lumborum (LTL) muscle from Arouquesa steers, the pH and oxidative stress biomarkers were quantified 24 h post-mortem, and backscatter images were obtained using green and red laser sources, with the areas corresponding to the core, inner ring, and outer ring of the diffusion patterns measured. After 7 days’ storage of the samples under vacuum at 4 °C, the measurements of oxidative stress biomarkers were repeated, and colour, water-holding capacity, sarcomere length (SL), and shear force (SF) were quantified. Significant correlations were found between LLBI parameters and pH 24 h post-mortem (pH24h), colour coordinates, cooking losses (CL), drip losses (DL), and SF. Moreover, oxidative stress biomarkers also correlated with laser scattering parameters. Overall, LLBI demonstrated considerable potential as a rapid and non-invasive technique for assessing physicochemical quality attributes and oxidative stress-related traits in Arouquesa beef, supporting its application as an innovative tool for meat quality monitoring.