X-ray Scattering: A Structure Based Method for the Assessment of fat Quality and fat Content in Beef Products

X-ray scattering measurements are carried out on freshly prepared mixtures of fat and beef tissues having different fat content in addition to some beef product samples. Two distinguishable peaks corresponding to adipose tissue and lean beef muscle are observed at d-spacing of about 0.45 nm and 0.31 nm respectively. The ratio of intensities and areas of both peaks (I1/I2 and A1/A2) are calculated. The x-ray scattering profiles and fat content of purchased beef products are compared to those of the prepared mixtures with similar fat content. Results show a high correlation between I1/I2 and A1/A2 parameters and fat content of freshly prepared mixtures over the range from 0 g/100 g to 50 g/100 g (added fat/pure beef). The comparison between the x-ray scattering profiles of purchased meat products and freshly prepared mixtures reflects a high sensitivity of fat peak position and shape to the deterioration in microstructure of fat.