Review article
Color as a factor of quality of lamb meat
Ana Kaić, dipl.ing.agr.
; Zavod za specijalno stočarstvo, Sveučilište u Zagrebu Agronomski fakultet, Svetošimunska cesta 25, 10 000 Zagreb, Hrvatska
Prof. Boro Mioč
; Zavod za specijalno stočarstvo, Sveučilište u Zagrebu Agronomski fakultet, Svetošimunska cesta 25, 10 000 Zagreb, Hrvatska
Ante Kasap, dipl.ing.agr.
; Zavod za specijalno stočarstvo, Sveučilište u Zagrebu Agronomski fakultet, Svetošimunska cesta 25, 10 000 Zagreb, Hrvatska
Abstract
Quality of lamb meat is a very complex and multifaceted characteristic. Out of many factors, most authors emphasize the important,
according to some even crucial effect of color to meat quality. Up to this day there have been developed numerous methods of instru-
mental measuring of meat color which can be used to measure different spans of range of colors. Lately, the most frequently used are
devices like Minolta or Labscan, which measure meat color by L*, a* and b* values according to the reference method. The color of
fresh meat is mostly the result of share of muscle pigments, mostly myoglobin. Except for the chemical form which myoglobin appears
in, meat color also depends on its share which is under the influence of animal species, breed, sex, body weight at slaughter, breeding
manner and feeding, as well as anatomical position of muscle. At evaluation of quality of lamb meat, other characteristics should be
taken into account, those which influence the total impression by the consumers (fattiness of carcass, share of visibly released meat
juice, odor). There certainly shouldn’t be neglected the fact that, except for the abovementioned factors of quality, the criteria of cho-
osing lamb meat can be influenced by tradition, customs and consumer habits.
Keywords
Hrčak ID:
96697
URI
Publication date:
15.9.2012.
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