COLOUR OF MEAT BROTH AS AN INDICATOR OF THE BEEF QUALITY

Meat quality evaluation does not usually include a colorimetric analysis of broths, nevertheless it has been tested how this analysis may be used to discriminate productive factors and how it is related to other analytical parameters. Samples of beef of different origin and production were characterized for quality parameters (tenderness, pH, colour, raw and cooked water holding capacity) and colour of broth. The L* and chroma measured on broth were useful to discriminate samples, but not as much as hoped. However, it is worth deepening this analysis as it can be performed simultaneously with the electronic tongue analysis.