The aim of this study was to determine the effect of three ageing periods on colour of m. longissimus thoracis from 26 Piemontese young bulls. At d2, d7 and d10 post mortem, colour parameters (L*, a*, b*) and reflectance spectra (R, %) were measured using a Minolta 600D spectrophotometer. From CIEL*a*b* values and reflectance curve, Chroma, Hue, a*/b* ratio, colour, Chroma and Hue differences, Mb, OMb and MetMb percentages and 630/580 nm ratio were calculated. Data were analysed by GLM repeated measures procedure, with day of ageing as fixed effect. Lightness played a minimal role in meat discoloration. At d10 Chroma decreased (P<0.01) while Hue and a*/b* ratio showed the highest and the lowest values respectively (P<0.01). The Chroma and Hue colour differences were higher between d7 and d10 in comparison to d2 and d7. Mb percentage decreased over time (P<0.01), OMb percentage did not change during the first 7 days, while a significant decrease was observed at d10. The percentage of MetMb increased throughout the ageing period with a more marked increase at d10 (P<0.01). The 630/580 nm ratio showed a significant decreasing trend from d2 to d10. The overall results indicate that the largest colour variation occurs between d7 and d10. As previous studies indicated that the largest variation of tenderness in Piemontese young bulls occurs between d2 and d7, the best compromise between tenderness improvement and colour worsening is an ageing period of seven days.

Colour variation during ageing in Piemontese beef

BRUGIAPAGLIA, Alberto;DESTEFANIS, Gianluigi
2011-01-01

Abstract

The aim of this study was to determine the effect of three ageing periods on colour of m. longissimus thoracis from 26 Piemontese young bulls. At d2, d7 and d10 post mortem, colour parameters (L*, a*, b*) and reflectance spectra (R, %) were measured using a Minolta 600D spectrophotometer. From CIEL*a*b* values and reflectance curve, Chroma, Hue, a*/b* ratio, colour, Chroma and Hue differences, Mb, OMb and MetMb percentages and 630/580 nm ratio were calculated. Data were analysed by GLM repeated measures procedure, with day of ageing as fixed effect. Lightness played a minimal role in meat discoloration. At d10 Chroma decreased (P<0.01) while Hue and a*/b* ratio showed the highest and the lowest values respectively (P<0.01). The Chroma and Hue colour differences were higher between d7 and d10 in comparison to d2 and d7. Mb percentage decreased over time (P<0.01), OMb percentage did not change during the first 7 days, while a significant decrease was observed at d10. The percentage of MetMb increased throughout the ageing period with a more marked increase at d10 (P<0.01). The 630/580 nm ratio showed a significant decreasing trend from d2 to d10. The overall results indicate that the largest colour variation occurs between d7 and d10. As previous studies indicated that the largest variation of tenderness in Piemontese young bulls occurs between d2 and d7, the best compromise between tenderness improvement and colour worsening is an ageing period of seven days.
57th Congress of Meat Science and Technology
Ghent, Belgio
7-12 agosto 2011
Global challenges to production, processing and consumption of meat
57th International Congress of Meat Scince and Technology
1
4
9789079892013
http://htpp://ICoMST2011.be
meat colour; ageing length; Piemontese young bulls
Alberto Brugiapaglia; Gianluigi Destefanis
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/134740
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact