In situ Raman spectrometric analysis of crystallinity and crystal polymorphism of fat in porcine adipose tissue.

From the adipose tissues of pork carcasses stored in a refrigerator, Raman spectra were observed in situ by a portable Raman spectrometer. The observed Raman spectra, which were almost completely due to fat, showed clear dependence on the refrigeration time and carcass temperature. This dependence reflected an increase in the crystallinity of the fat and a change in the fraction of the β′ polymorph. Evidence of changes in the packing order of the aliphatic chains of acylglycerol molecules was obtained, and the changes lasted for a long time after the temperature reached the lowest point (4.3 °C). Possibilities of using Raman spectrometry as a tool for routine monitoring of the conditions of carcasses as well as for research on the improvement of the mechanical strength of the adipose tissue are discussed.