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Certain organic substances change color in dilute solution when the hydronium ion concentration reaches a particular value. For example, phenolphthalein is a colorless substance in any aqueous solution with a hydronium ion concentration greater than 5.0 × 10−9 M (pH < 8.3). In more basic solutions where the hydronium ion concentration is less than 5.0 × 10−9 M (pH > 8.3), it is red or pink. Substances such as phenolphthalein, which can be used to determine the pH of a solution, are...
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Color perception begins in the retina, the light-sensitive layer at the back of the eye. Two main theories explain how colors are seen: the trichromatic theory and the opponent-process theory. The trichromatic theory, proposed by Thomas Young in 1802 and extended by Hermann von Helmholtz in 1852, suggests that color vision is based on three types of cone receptors in the retina. These cones are sensitive to different but overlapping ranges of wavelengths corresponding to red, blue, and green.
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Complexometric titration involves the formation of a complex by reacting a metal ion with one or more ligands. A visual indicator often detects the end point of a complexometric titration. It is added to the metal solution before the titration, forming a stable metal–indicator complex and imparting color to the solution. As the titration approaches the equivalence point, the excess of the added ligand displaces the indicator from the metal–indicator complex, releasing the free...
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Related Experiment Video

Updated: Mar 19, 2026

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
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Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability.

Benjamin W B Holman1, Yanwei Mao2, Cassius E O Coombs1

  • 1Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia.

Meat Science
|June 14, 2016
PubMed
Summary

Instrumental colorimetric values L* and b* correlate with consumer acceptance of beef color. Nationality also influences beef color perception, suggesting these factors for setting beef color standards.

Keywords:
Colour measurementConsumer thresholdsHunterLabMeatObjective versus subjective

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Area of Science:

  • Food Science
  • Sensory Science
  • Meat Science

Background:

  • Consumer perception of beef color is crucial for purchasing decisions.
  • Objective color measurement is needed to align with subjective consumer preferences.

Purpose of the Study:

  • To investigate the relationship between instrumental colorimetric values and consumer acceptability of beef color.
  • To identify key color parameters influencing consumer perception.

Main Methods:

  • A web-based survey was employed using standardized photographs of beef (m. longissimus lumborum).
  • Instrumental colorimetric values (L*, a*, b*, reflectance ratio) were correlated with consumer acceptability scores.
  • Respondent nationality was analyzed as a variable.

Main Results:

  • Only L* (lightness) and b* (yellowness) values significantly related to average consumer opinions on beef color acceptability.
  • Respondent nationality was a significant factor affecting beef color acceptability scores.

Conclusions:

  • L* and b* are potential instrumental indicators for predicting consumer expectations of beef color.
  • Further research is needed to validate these findings and develop precise instrumental thresholds for beef color quality.