Original scientific paper

ASSESSMENT OF CORRECTION FACTORS OF BEEF COLOUR STABILIZATION

Nikolina Kelava ; Agronomski fakultet, Sveučilište u Zagrebu, Svetošimunska 25, 10000 Zagreb
M. Konjačić ; Agronomski fakultet, Sveučilište u Zagrebu, Svetošimunska 25, 10000 Zagreb
T. Jakopović ; Agrokor d.d., Trg D. Petrovića 3, 10000 Zagreb
I. Kos ; Agronomski fakultet, Sveučilište u Zagrebu, Svetošimunska 25, 10000 Zagreb
A. Ivanković ; Agronomski fakultet, Sveučilište u Zagrebu, Svetošimunska 25, 10000 Zagreb
D. Marenčić ; Visoko gospodarsko učilište u Križevcima, Milislava Demerca 1, 48260 Križevci

Abstract

Beef colour is one of the most important quality factors that determine whether a meat cut will be purchased. Consumers find light red meat colour acceptable, while dark purple colour of meat is associated with doubtful quality and freshness. In meat, shortly after opening the surface to air, myoglobin has the ability to intensively bind oxygen resulting in changing myogloin status and meat colour. The aim of this work was to estimate adjustment factors for beef meat colour readings (CIE L*a*b*) during 60 minute bloom time. Relative differences among carcasses in L* value did not change after 15 minutes, while a* values changed up to 30 minute after bloom time. The b* values continued to increase up to 60 minutes of bloom time. According to adjustment factors, L*, a* and b* values stabilized after approximately the same time (L*_46 min, a*_50 min, b*_50 min). According to mean differences in L*, a* and b* values adjustment factors for beef colorimeter readings were calculated. They can be used for more objective determination of beef colour measured at different time intervals.

Keywords

Beef; colour; pH; stabilization time; adjustment factors

Hrčak ID:

33022

URI

https://hrcak.srce.hr/33022

Publication date:

15.2.2009.

Article data in other languages: croatian

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