Abstract
The studies of meat and fat colour and marbling in Longissimus dorsi of different cattle — beef-producing (Aberdeen-Angus,Herefordbreeds) and dual-purpose (Simmental, Black-and-white breeds) — allowed to define groups by the colour values according to Lab international colour model. Measurements were performed 24 hours post-mortem between 12th and 13th ribs. It was found that different ranges of meat colour differed primarily in L* (lightness) and a* (redness) values, while b* (yellowness) values did not significantly differ. The highest differentiation between ranges of fat colour was noted in b* values, whereas L* and a* slightly differed. Moreover, visual assessment of beef marbling by four grades (small, moderate, good, and rich) and instrumental (microstructural) analysis using a computer image analysis system were carried out. The morphometric study of marbling was conducted in accordance with the principles of system quantitative analysis. To perform quantitative measurements, object analysis parameters (area) were specified. Both automatic and manual measurements of specified parameters were used. The study of Longissimus dorsi marbling established high agreement between visual and instrumental evaluations of marbling.
Highlights
Colour is an important quality characteristic reflecting the functional and technological properties of meat and necessary factor for customer attraction and commercial success
As a result of data mathematical processing on the basis of average values, five grades of meat colour and four grades of fat colour were determined in Lab system, which are presented in Figure 1 and Table 1
It was found that meat colour values differ between grades primarily by L* and a*, whereas b* values varied not significantly
Summary
Colour is an important quality characteristic reflecting the functional and technological properties of meat and necessary factor for customer attraction and commercial success. The colour values indicate many physiological and biochemical processes. Certain colour of different substances is due to their interaction with visible part of the electromagnetic spectrum (400–750 nm). Meat colour formation is more complicated process compered to staining of inorganic substances. The complexity is due to the involvement of molecular oxygen, tetradentate porphyrin ligand with an extensive system of conjugated double bonds, oxidizable Fe2+ ions, and other factors [1]. THEORY AND PRACTICE OF MEAT PROCESSING No4 | 2016
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