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Beef colour evolution as a function of ultimate pH.

M Abril1, M M Campo, A Onenç

  • 1Department of Applied Physics, University of Zaragoza, C/Miguel Servet 177, Zaragoza-50013, Spain.

Meat Science
|November 9, 2011
PubMed
Summary
This summary is machine-generated.

Cattle meat color changes were analyzed using CIELAB space and reflectance spectra. Ultimate pH significantly impacts meat color development, with pH<6.1 showing more visually apparent color changes.

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Area of Science:

  • Food Science
  • Meat Science
  • Colorimetry

Background:

  • Meat color is a critical quality attribute influencing consumer acceptance.
  • Understanding color development post-mortem is essential for predicting meat quality.

Purpose of the Study:

  • To investigate the evolution of cattle meat color in CIELAB space over time.
  • To determine the relationship between ultimate pH and meat color development.
  • To identify key color coordinates and spectrophotometric indexes that differentiate meat based on pH.

Main Methods:

  • Color assessment of yearling male cattle meat using reflectance spectra (400-700 nm) at multiple time points.
  • Cluster analysis of CIELAB color coordinates to group samples based on ultimate pH (pHu).
  • Discriminant analysis to identify significant CIELAB coordinates (b* and h*) and spectrophotometric indexes for differentiating pH groups.

Main Results:

  • Meat samples were successfully divided into two groups based on ultimate pH: pH<6.1 and pH⩾6.1.
  • Color development was visually and spectrally less apparent in the pH⩾6.1 group compared to the pH<6.1 group.
  • CIELAB coordinates b* and h*, along with specific spectrophotometric indexes (R(∞)(632)-R(∞)(614), KS(614)-KS(632), KS(630)-KS(580)), significantly differentiated the two pH groups.

Conclusions:

  • Ultimate pH is a significant factor influencing cattle meat color stability and visual appearance.
  • CIELAB color space and specific spectrophotometric indexes provide valuable tools for objectively assessing meat color differences related to pH.
  • The findings contribute to a better understanding of meat pigment evolution and quality prediction.