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Updated: May 27, 2026

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
Published on: July 12, 2024
Changes in colour of beef m. longissimus dorsi muscle during ageing
1School of Engineering, University of Science and Technology, Kumasi, Ghana.
Abstract:
The effects of vacuum packaging, chilling rate (slow or fast), and fat cover thickness (⩽4 mm or 7-8 mm) on the colour parameters of beef m. longissimus dorsi muscle were assessed during ageing. The m. longissimus dorsi muscle was aged on the carcass or in vacuum packaging. Muscle samples for analysis were taken on days 0 (24 hr post mortem), 2, 4, 8, 12 and 16 to ascertain the parameters. Ageing time influenced all colour parameters, while chilling rate affected lightness ('L'), yellowness ('b'), and hue angle difference (HD), and fat cover thickness influenced 'L' and 'b' only.
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