Cold Meat Cuts: Effect of Retail Light on Preference

Abstract

The effects of 3 commercial light sources on the appearance of roast beef, ham, and cooked chicken breast were investigated. The color of all meats was most preferred (P , 0.05) when presented under incandescent (INC) light, as compared to fluorescent (FL) and to metal halide (MH); all evaluated at a level of 760 lux. There was no significant difference in color preference among products presented under FL and MH. The color used, by the panelists, to describe the roast beef presented under INC light was mostly brownish-red, but brown under FL and MH. Relative luminance data, collected with a fiber optic probe connected to a photo diode array, demonstrated the reason to be a lack of redness when a product such as roast beef was presented under the FL and MH light sources.

Effect of regular and hydrolysed dairy proteins on texture, microstructure and colour of lean poultry meat batters

“…The spectra curves (Fig. 2) show a typical profile of a cooked chicken breast meat product (Swatland, 1989; Barbut, 2002b). The two whey hydrolysate treatments with the lowest lightness values (Table 1) also showed the lowest reflectance curves (Fig.…”