Effect of lighting on ground beef acceptability

Abstract

Barbut, S. 2002. Effect of lighting on ground beef acceptability. Can. J. Anim. Sci. 82: 305-309. The effects of incandescent (INC), cool-white fluorescent (FL), and metal halide (MH) light sources on the appearance of medium, lean, and extra lean ground beef meat were investigated. Meat color with INC illumination was preferred (P < 0.05) over that with MH illumination for all meat types, and over FL illumination for extra-lean and medium meats. The majority of the panelists described the meat as red under INC lighting, but brown or dark red under FL and MH lighting. Relative luminance data, collected with a fiber optic probe connected to a photo diode array, demonstrated the reason to be a lack of redness in the FL and MH light sources.Key words: Acceptability, beef, color, hamburger, meat, spectra, sensory Barbut, S. 2002. Incidence de l'éclairage sur l'acceptabilité du boeuf haché. Can. J. Anim Sci. 82: 305-309. L'auteur a essayé de déterminer comment un éclairage incandescent (INC), fluorescent (FL) ou halogène (H) modifie l'aspect du boeuf haché mimaigre, maigre et extra maigre. La viande, peu importe la sorte, a une couleur plus appétissante sous un éclairage INC (P < 0,05) que sous un éclairage H; la viande extra maigre et mi-maigre est aussi plus appétissante que sous un éclairage FL. La plupart des membres du jury organoleptique qualifient la viande de rouge quand elle est vue sous un éclairage INC, alors qu'elle paraît brune ou rouge foncé sous les deux autres types d'éclairage. On le doit à l'absence de rouge dans les éclairages FL et H, ainsi que le révèle la luminance relative, mesurée au moyen d'un réseau de diodes photoélectriques relié à une fibre optique.

Effects of Promolux Platinum LED on Shelf-life of Ground Beef Patties

“…There were significant differences between FLS and PPLED treatments throughout the 9 d storage period. These results are consistent with those reported by Lentz (1971) and Barbut (2002) who reported that the panelists found dark red or brown color of ground beef under FLS lighting. In addition, Bertelson and Skibsted (1987) indicated that the beef retains an acceptable color under LED light for 3 days.…”

Color Development During Natural Fermentation and Chemical Acidification of Salami‐type Products

“…(1992) for low fat ground beef (Hunter values: 37.1, 12.1 and 10.6, respectively). The spectra curve of the control was similar to lean beef reflectance spectra published by Swatland (1989a), and by Barbut (2002b). The addition of nitrite resulted in the formation of nitrosomyoglobin, which is less bright red compared with the oxymyoglobin pigment (Aberle et al.…”