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Sampling and aging effects on beef longissimus color stability measurements
D A King1, S D Shackelford, N Kalchayanand
1USDA-ARS, Roman L. Hruska U.S. Meat Animal Research Center, Meat Safety and Quality Research Unit, Clay Center, NE 68933-0166, USA. andy.king@ars.usda.gov
Journal of Animal Science
|August 4, 2012
Summary
Beef steak color stability measurements are highly repeatable across different aging and sampling methods. Animal variation remains consistent, suggesting post-grading steaks can predict aged steak color-life.
Area of Science:
- Food Science
- Meat Science
- Quality Assessment
Background:
- Beef color stability is crucial for consumer acceptance and retail success.
- Understanding repeatability and correlations in color measurements under various conditions is essential for accurate quality assessment.
Purpose of the Study:
- To determine the repeatability of beef steak color stability measurements.
- To evaluate relationships among color stability data under different sampling and aging protocols.
Main Methods:
- 100 beef carcasses were sampled post-grading, and steaks were aged for 14 and 35 days.
- Color attributes (L*, a*, b*, hue angle, chroma, K/S ratios, ΔE) were measured during simulated retail display.
- Repeatability and correlations between different aging treatments and display days were analyzed.
Main Results:
- Color stability measurements showed high repeatability (R = 0.55 to 0.97) across all attributes, especially later in display.
- Steaks sampled post-grading and after 14 days of aging showed similar color change trends.
- Steaks aged for 35 days exhibited more rapid discoloration, but color attributes remained moderately to highly correlated across aging treatments.
Conclusions:
- Beef steak color stability data is highly repeatable, regardless of sampling or aging protocols.
- Aging impacts color-life, but animal variation is consistent, allowing predictions across aging times.
- Post-grading steak color stability evaluations are applicable to aged subprimals.
