Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability

Holman, Benjamin W.B.; Mao, Yanwei; Coombs, Cassius E.O.; Ven, R.J. van de; Hopkins, David L.

doi:10.1016/j.meatsci.2016.05.002

Cited by 65 publications

(45 citation statements)

References 12 publications

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“…yellowness (r > 0.7) of steaks with the attractiveness and desire to purchase as assessed by consumers. In contrast, Holman et al (2016) observed that only L* and b* were related to the consumer opinion on beef color acceptance.…”

Section: Visual Evaluationmentioning

confidence: 69%

“…Similar results were obtained in a study by Sakowska et al (), who evaluated the effects of treatment using three different concentrations of carbon monoxide (0.1, 0.3, and 0.5%) prior to vacuum packing and found a strong relation of redness ( r > 0.8) and yellowness ( r > 0.7) of steaks with the attractiveness and desire to purchase as assessed by consumers. In contrast, Holman et al () observed that only L * and b * were related to the consumer opinion on beef color acceptance.…”

Section: Resultsmentioning

confidence: 86%

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Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

Sakowska

Guzek

Sun

et al. 2016

J Food Process Engineering

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This study evaluated the effects of the periods of 0.5% CO exposure in two modified atmosphere packagings (MAP) with gas composition of 0.5% CO, 30% CO2 and 69.5% N2, as compared with conventional vacuum packaging (Vac) on the quality of packaged beef steaks (M. longissimus dorsi) stored for 21 days at 2 °C. In the first MAP solution, the beef steaks were packed in the MAP for 48 hr and then repacked in vacuum packaging (CO‐Vac), while beef steaks were packed in the MAP (CO‐MAP) in the second solution. Results indicated that using CO significantly increased the brightness and the redness of beef steaks in both CO‐Vac and CO‐MAP packaging systems during storage for 21 days and Polish consumers preferred beef steaks in CO‐Vac with a cherry/dark red and purple red. Our result proved that CO‐Vac should have wider applications than MAP on the market. Practical applications The use of 0.5% carbon monoxide for packaging fresh meat has been recognized by the European Scientific Committee on Food as safe for humans; however, the application of the gas in the EU member states is prohibited. On the other hand, in some other countries, such as the USA, Canada and New Zealand, low concentrations of carbon monoxide are used for meat packing. This study evaluated the effects of the periods of 0.5% CO exposure in two modified atmosphere packagings with gas composition of 0.5% CO, 30% CO2, and 69.5% N2, as compared with conventional vacuum packaging on the quality of packaged beef steaks (M. longissimus dorsi) stored for 21 days at 2 °C. The study confirmed that Polish consumers have the greatest desire to purchase the vacuum packed steaks after exposure in carbon monoxide and thus the decision to ban the use of this gas in the EU should be reconsidered.

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Section: Visual Evaluationmentioning

confidence: 69%

Section: Resultsmentioning

confidence: 86%

Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

Sakowska

Guzek

Sun

et al. 2016

J Food Process Engineering

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“…Meat colour is defined by the concentration and chemical state of the muscle pigment, which can be measured using the hue angle (h ab ) and chroma (C Ã ab ) parameters of CIE L Ã a Ã b Ã (Renerre 1982). There are some studies relating CIE L Ã a Ã b Ã colour to consumer preferences, but most are focussed on beef or heavy lambs (Khliji et al 2010;Holman et al 2016). However, consumer colour preferences are different when assessing red meat and light meat and consequently use different colour cues.…”

Section: Introductionmentioning

confidence: 99%

“…Thus, consumers of heavy lambs preferred the reddest meat (Khliji et al 2010), while consumers of light lambs preferred pale meat (Bernu es et al 2012;Ripoll et al 2018b). In beef, a Ã provides the best prediction of the consumer acceptance of colour (Holman et al 2016), while C Ã ab is an important indication of colour . Albert ı et al (2002) used an artificial intelligence algorithm to find a function yield a score beef from 1 (light pink meat) to 5 (dark red meat).…”

Section: Introductionmentioning

confidence: 99%

“…Most of the studies examining consumer visual appraisal are carried out with real product; nevertheless, this technique is expensive and time-consuming, and, because of this, other techniques have been developed in recent years. Web-based surveys using pictures have been demonstrated as a valid method to relate the instrumental colour of meat to consumer visual appraisal (Holman et al 2016). At the same time, the lack of representativeness of the studied population, which was the principal weakness of web surveys, is quickly disappearing each year as more people around the world gain internet access Mathur 2005, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Web-based survey of consumer preferences for the visual appearance of meat from suckling kids

Ripoll

Aldea

Argüello

et al. 2019

Italian Journal of Animal Science

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Most suckling kids are raised on farms oriented toward cheese production, and many goat farmers' rear kids with milk replacers. The aim of the current study was to investigate the consumer preferences for the visual appearance of meat from suckling kids reared with milk replacers or natural milk. Meat colour was the major criterion used to select meat. The meat of Cabra del Guadarrama reared with milk replacers was preferred by 72% of consumers and had a preferred lightness and hue angle. The rearing system did not influence preference through the time of display. Web-based surveys provided similar information to information recorded with live surveys using actual products instead of pictures. Meat colour appears to be a recurring intrinsic cue to assess consumer preference. In general, consumers preferred meat of light suckling kids reared on milk replacers because this meat had a high lightness and hue angle as well as a low chroma. HIGHLIGHTSMeat colour was the major criterion used to choose meat. Rearing system did not influence consumer's preference through time of display. Consumers preferred meat with high lightness and hue angle, and low chroma. ARTICLE HISTORY

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Effects of active modified atmosphere on lipid and protein oxidation, moisture migration and quality properties of beef steaks

et al. 2022

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Fresh beef is a typically perishable food because of its high water and protein content; thus, it requires proper packaging condition and storage temperature to ensure its quality. In this study, the beef steaks were stored at 4 C under HiO 2 modified atmosphere packaging (MAP) (78.8% O 2 + 18.8% CO 2 + 2.4% N 2 ) and HiCO 2 MAP (60.0% CO 2 + 40.0% N 2 ). The traditional air packaging (AP) and vacuum packaging (VP) were used as the controls. The total viable count (TVC), colour, water holding capacity (WHC), myofibrillar protein (MP) oxidation and lipid oxidation of beef meat were investigated. The moisture distribution and migration were also analysed using the low-field nuclear magnetic resonance (LF-NMR). The association amongst all parameters was analysed by correlation analysis and principal component analysis (PCA). The results showed that the TVC values in the HiCO 2 MAP (5.6 log CFU/g) steaks were lower than those of VP (5.9 log CFU/g), AP (7.0 log CFU/g) and HiO 2 MAP (6.3 log CFU/g) steaks because of the sufficient CO 2 after 15 days of chilled storage. The bright red colour and the higher WHC were maintained in the HiO 2 MAP steaks than in the AP group during storage. However, higher levels of protein and lipid oxidation also occurred. The beef steaks stored under HiCO 2 MAP had the lowest protein and lipid oxidation and highest value of immobile water content and WHC, however, similar to the VP group, the bright red colour was not shown. The moisture attributes (drip loss, cooking loss and P 23 ), protein oxidation (protein solubility and carbonyl content) and lipid oxidation (TBARS value) have shown a close correlation by correlation analysis and PCA.Overall, two different packaging methods of MAP can prolong microbial-shelf life and maintain higher WHC of beef steaks compared to AP and VP steaks, but higher oxidation level in HiO 2 MAP and unattractive colour in HiCO 2 MAP are concerns that need to be addressed.

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Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability

Cited by 65 publications

References 12 publications

Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

Web-based survey of consumer preferences for the visual appearance of meat from suckling kids

Effects of active modified atmosphere on lipid and protein oxidation, moisture migration and quality properties of beef steaks

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