Abstract
This study was conducted to determine the optimal blooming time in beef muscles based on ΔE, and to analyze the effects of muscle type and ageing time on beef color and blooming. Beef color was determined on freshly cut longissimus lumborum (LL, n = 8) and semimembranosus (SM, n = 8) muscles on days 1, 9, and 14 of ageing during 60 min blooming at 5 min intervals. It was found that ΔE0, representing the difference in color between freshly cut muscles and subsequently analyzed samples, supported the determination of the optimal blooming time, which varied across ageing times (15, 20, 25 min for the LL muscle, and 10, 15, 20 min for the SM muscle on days 1, 9, and 14 of ageing, respectively). Beef color was affected by both muscle type and ageing. The values of color parameters increased between days 1 and 9 of ageing. The results may have practical applications because beef should be presented to consumers and restaurant owners approximately 25 min after cutting, when its color has fully developed.
Highlights
The appearance of beef offered at retail is the most important factor considered by consumers when making purchasing decisions [1,2]
Blooming contributed to an increase in the values of a * in longissimus lumborum (LL) and SM muscles at each ageing time
The results of this study indicate that the time needed for the stabilization of individual color parameters varied, it was difficult to determine the optimal blooming time unambiguously
Summary
The appearance of beef offered at retail is the most important factor considered by consumers when making purchasing decisions [1,2]. Consumers analyze their perceptions of meat color, the amount of fat and marbling [3,4,5]. Color closely correlates with the quality of meat, including its freshness and suitability for consumption [6,7]. If meat color is not consistent with their expectations, consumers will not decide to buy the product, even if the remaining attributes, assessed visually, are satisfactory
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