Determination of collagen and PH values in 3 different muscle groups in cattle and comparison of different test methods

In this study, collagen, protein and pH values were determined in three different muscle groups (Longissimus dorsi, Triceps brachii and Semimembranosus) in cattle and it was aimed to compare different analysis methods. The research was carried out in a meat company in Bursa and 10 samples of approximately 600 grams were taken from each muscle group. These samples were equally divided into three parts, and measurements were carried out with two different rapid test devices based on Near Infrared Spectroscopy(NIRS) in comparison with conventional laboratory analysis methods. In all muscle samples, pH measurements were performed using both the Testo 205 model pH meter and the NIRS-B device. Since the NIRS-A device does not have a pH measurement function, the pH values for analyses conducted with this device were determined solely using the Testo 205 pH meter. Collagen and protein measurements were conducted using both rapid test devices (NIRS-A and NIRS-B), and in the third set of samples, reference analyses were carried out in a laboratory environment using the NMKL 124 – TS 6236 ISO 3496 and TS 1748 ISO 937 methods. In all analyses, tests were repeated multiple times to improve measurement accuracy, and the arithmetic means of these repetitions were recorded in the dataset. When the results were examined, no statistically significant difference was found between rapid test devices and laboratory analyses in collagen and protein values in Longissimus dorsi and Triceps brachii muscles (p>0.05). However, significant differences were found between the devices in collagen values in Semimembranosus muscle (p<0.05). In addition, pH measurements showed significant differences between the devices in all three muscle groups (p<0.05). This study demonstrates the potential for the use of rapid test devices in the meat industry and determines their level of reliability compared to conventional methods. According to the findings, while rapid test devices provide practical and reliable results in protein and collagen analyses, there are device-related differences in pH measurements that should be considered. The study emphasises the importance of rapid test methods in meat quality assessment processes. Keywords: pH, Collagen, Protein, Rapid Measurement Methods