Relationship between consumer ranking of lamb colour and objective measures of colour

Khliji, S.; Ven, Remy van de; Lamb, T.A.; Lanza, Massimiliano; Hopkins, David L.

doi:10.1016/j.meatsci.2010.01.002

Cited by 296 publications

(178 citation statements)

References 9 publications

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“…All meat in this study met the consumer acceptability threshold for redness of 9.5, while only 60% of loin samples exceeded the threshold of 34 for meat lightness (Khliji et al, 2010). This supports anecdotal reports that dark meat is the most important problem causing consumer rejection of freshly cut lamb meat, and suggests that efforts should be focused on increasing meat lightness by reducing muscle myoglobin content in addition to minimising ultimate pH.…”

Section: Accepted M Manuscriptsupporting

confidence: 82%

“…was associated with a substantial reduction in redness (a*); the measure identified as the single best indicator of consumer acceptability of lamb meat colour by Khliji et al (2010). Of all the muscle factors examined in this study pH 24 had the strongest association with redness, its effect on a* almost double that of the next strongest effects-hot carcass weight, myoglobin and iron concentration.…”

Section: Intrinsic Muscle Factor Effects On Meat Redness Yellownessmentioning

confidence: 67%

“…though this measure is thought to have limited importance to consumer acceptability of meat (Khliji et al, 2010). Of all muscle traits measured, pH 24 had the greatest magnitude of effect on chroma, which is an important component in the evaluation of meat colour by consumers (AMSA, 2012).…”

Section: Accepted M Manuscriptmentioning

confidence: 99%

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Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH

et al. 2016

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M.longissimus colour was measured from 8165 lambs at 24 hours post-mortem using a chromameter. The impact of production factors (site and year of production, slaughter group, sex, age and breed type) and muscle traits (hot carcass weight, pH 24 , isocitrate dehydrogenase (ICDH) activity, myoglobin, iron and zinc concentrations) on meat lightness (L*), redness (a*), yellowness (b*), hue and chroma were analysed. Greater differences in meat colour were seen between different slaughter groups and sites of production than across the range of any muscle traits. Of the muscle traits analysed, changes in pH 24 had the greatest effect on meat a* (2.5 units), while myoglobin had the greatest effect on meat L* (2.9 units). The 3.1 L* unit darkening of meat with increasing lamb age (from 140 to 400 days) was accounted for by increased myoglobin concentration. These results suggest that production factors are having substantial effects on lamb colour independent of known influencing muscle traits such as myoglobin concentration and pH.

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Section: Accepted M Manuscriptsupporting

confidence: 82%

Section: Intrinsic Muscle Factor Effects On Meat Redness Yellownessmentioning

confidence: 67%

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Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH

et al. 2016

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“…Osório et al (2008) argued that the most noticeable changes are related with physical aspects of meat, mainly the color because it has a direct impact on appearance and consumer acceptability. Meat color is influenced by the muscle myoglobin content and the electrical state of muscle proteins (Ramos and Gomide, 2007;Khliji et al, 2010). Breed influences the amount of myoglobin present in muscle, as Juárez et al (2009) showed for the Grazalema Merino breed: 3.09 mg/g myoglobin in lactation and 4.01 mg/g myoglobin in the growing phase, while Lebrijana Churra breed showed values of 1.61 mg/g and 2.79 mg/g for the same productive stages, respectively.…”

Section: Breedmentioning

confidence: 99%

Intrinsic factors affecting sheep meat quality: a review

Júnior

Carvalho

Silva

et al. 2016

Rev Colomb Cienc Pecu

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SummaryThe quality of meat is a multifactorial parameter dependent on the perspective and goals of the link in the production chain. Generally, a variety of factors directly or indirectly affect the quality characteristics of meat and, therefore, the value of meat products. Often, the literature divides the interfering factors into intrinsic and extrinsic. Intrinsic factors are related to animals; therefore, intrinsic factors are less variable. These factors include breed, sex, age, weight, genes, and type of muscle fiber. Some of these factors are not well studied, others have variable influence or are controversial and only a few are known and sometimes controlled. Thus, this study aimed to review some intrinsic factors that influence the quality of lamb meat. Keywords: cooking losses, meat color, tenderness, water holding capacity. ResumenLa calidad de la carne es un parámetro multifactorial que depende de la perspectiva y los objetivos del eslabón de la cadena de producción. En general, una amplia variedad de factores afectan directa o indirectamente la calidad de la carne y, en consecuencia, los valores de los productos cárnicos. A menudo, la literatura divide los factores que interfieren intrínseca y extrínsecamente. Los factores intrínsecos están relacionados con los animales, por lo tanto, son menos variable. Estos factores incluyen la raza, el género, la edad, el peso, los genes y ResumoA qualidade da carne é um parâmetro multifatorial, dependente da perspectiva e objetivos do elo da cadeia produtiva. Geralmente, uma grande variedade de fatores afetam direta ou indiretamente as características de qualidade da carne e, consequentemente, os valores dos produtos cárneos. Frequentemente, a literatura divide os fatores interferentes em intrínsecos e extrínsecos. Os fatores intrínsecos são referentes ao animal e, portanto, menos variáveis. Esses fatores incluem raça, sexo, idade, peso, genes e tipo de fibras musculares. Alguns desses fatores não estão bem estudados, outros têm influência variável ou controvertida e somente alguns são conhecidos e, às vezes, controlados. Dessa forma, objetivou-se revisar alguns fatores intrínsecos que influenciam na qualidade da carne ovina.Palavras chave: capacidade de retenção de água, cor da carne, maciez da carne, perdas por cocção.

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“…Rate of redness deterioration was faster in meat aged for 42 days than meat aged for 4 days and the significantly shorter display life was consistent with the visual colour scores. If consumer benchmark values for lamb (Khliji et al 2010) translate to beef then the short aged meat (4 days) was still acceptable after 10 days on display. By comparison, acceptability based on ratio values was for shorter periods of display life especially the 42-day-aged meat compared with acceptability based on redness.…”

Section: Colour and Oxidationmentioning

confidence: 99%

The effect of pH decline rate on the meat and eating quality of beef carcasses

Hopkins

Ponnampalam²,

Ven

et al. 2014

Anim. Prod. Sci.

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Abstract. An experiment was undertaken to examine the effect of rapid pH fall at a high muscle temperature on meat and eating quality of two beef cuts (striploin and cube roll). From 115 beef steer carcasses of which the right side of each carcass was subjected to electrical stimulation, 25 carcasses which exhibited the largest difference in the rate of pH fall in the M. longissimus between sides were selected for subsequent sampling. All of the stimulated sides missed the 'ideal' pH/ temperature window (defined as temperature at pH 6 in the M. longissimus <35 C and >12 C) at the upper end, as did several of the non-stimulated sides. The mean temperature at pH 6 for stimulated sides from modelling was 40.9 versus 33.3 C for non-stimulated sides. Despite the significant effect of stimulation on pH decline there was no statistically significant impact on shear force or sensory traits of the M. longissimus, but there was a significant effect of aging on these traits. There was no effect of stimulation or pH decline on drip loss of the striploin. After 14 days of aging there was no effect of stimulation or ultimate pH on striploin purge, but there was a significant effect of pH decline. This was not, however, evident for purge of the cube roll aged for either 4 or 42 days. The redness of the cube rolls as reflected by a* values declined with days of display, with the decline more rapid for samples aged for 42 days compared with those aged for 4 days. For meat aged and displayed identically, the a* values were on average significantly lower for meat from non-stimulated carcasses, but apart from aging there was no effect on the wavelength ratio 630/580 nm, an indicator of the formation of metmyoglobin. There was also evidence that a rapid decline in pH increased the onset of lipid oxidation.

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Relationship between consumer ranking of lamb colour and objective measures of colour

Cited by 296 publications

References 9 publications

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH

Intrinsic factors affecting sheep meat quality: a review

The effect of pH decline rate on the meat and eating quality of beef carcasses

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