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Characteristics of the appearance of meat III. Studies on the colour of meat from young bulls
Author(s) -
MacDougall D. B.,
Rhodes D. N.
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740230512
Subject(s) - lightness , longissimus dorsi , hue , food science , pigment , chemistry , zoology , biology , physics , organic chemistry , artificial intelligence , computer science , optics
Young bulls, reared and slaughtered commercially, were assessed for fat cover, total pigment content of the Longissimus dorsi , ultimate pH, muscle colour and subsequent colour stability after packaging. Lack of fat gave the carcasses an unfinished appearance. About one‐third of the meat was dark, principally because of high ultimate pH associated with animal behaviour and pre‐slaughter handling. In non‐dark cutting meat, instrumentally measured lightness was influenced by pigment concentration and brightness was influenced by both pigment concentration and pH. Subjective assessment of lightness described meat with a pH of ⩾ 5.9 as moderately to very dark. High pH meat remained dark when packaged for 1 week and initially was less saturated and more purple in hue.