Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11010706 | Meat Science | 2019 | 17 Pages |
Abstract
Within 24â¯h post-mortem, loin surfaces of Australian beef carcasses (nâ¯=â¯436) were evaluated using the Nix Pro Color Sensor⢠(NIX). The potential for colorimetrics (L*, a*, b*, hue and chroma) to discriminate between dark cutting (DC) and non-dark cutting (nDC) carcasses was compared. For this purpose, a chroma threshold of 30.5 delivered maximum total sensitivity and specificity. The bolar blade, striploin and topside from a selection of DC and nDC carcasses were also removed, aged for 14 d and tested for shear force, drip loss, cooking loss, ultimate pH, colour change over 3 d display (ÎE), and sarcomere length. Association between chroma values and these quality traits were investigated by linear models. The hypothesis of zero slope was rejected (Pâ¯< 0.05) for pH on striploin and topside, but the models had poor predictive ability (R2â¯=â¯0.23). The NIX was found to be a viable grading tool, with limited capacity to provide additional insights into beef quality.
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Authors
Benjamin W.B. Holman, Matthew J. Kerr, Stephen Morris, David L. Hopkins,