Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times

Foods

GrahamE. Gardner¹  MaddisonT. Corlett¹  DavidW. Pethick¹  KhamaR. Kelman¹  RobinH. Jacob² 

[1] Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale 2350, Australia;Department of Primary Industries and Regional Development, South Perth 6151, Australia;

关键词: fat;    aging;    breeding value;    sheep;    muscle;    colour;   

DOI  :  10.3390/foods10030540

来源: DOAJ

【 摘 要 】

Lamb (n = 79) meat colour was scored by 879 untrained consumers using a scale of 0 (brown) to 100 (red). This consumer colour score (CCS) was obtained on m. longissimus lumborum (loin) and m. semimembranosus (topside), stored for short (5–7 days), medium (33–35 days), and long periods (110–112 days) and a retail display time of up to 4 days. Consumers perceived topside to be less red initially and changed from red to brown more rapidly when stored for the long-storage period (p < 0.01). Whereas, the initial CCS of loin samples were similar across the storage periods (p > 0.05). CCS and the instrument measure oxy/met (reflectance of light at wavelengths 630 nm and 580 nm) had a low correlation coefficient of 0.33 (p < 0.01). The propensity for lamb growth and leanness indicated by sire breeding values for lamb weight, eye muscle depth, eye muscle fat depth, and loin intramuscular fat had varied and inconsistent effects on CCS. Therefore, even the selection on CCS.

【 授权许可】

Unknown