engleski

Correlation between color parameters measured on beef hot and cold carcasses

Meat color is one of the important parameter for beef quality. Based on the meat color consumers assess its quality, and decide for buying. The usual procedure for measuring meat color is performed on cold carcasses after its stabilization. Larger abattoirs favored methods for measuring the color of meat directly on the slaughter line on muscles available in the standard processing of beef carcass. The aim of the study is to determine the color of the meat at two positions on hot carcasses and two positions on the cold carcasses, and to determine their correlations. The study was conducted on 340 beef carcasses. Meat color in hot beef carcasses was measured on m. rectus abdominis and m. gracilis, immediately after processing of carcasses. In cold beef carcasses meat color (24 h post mortem) was measured on m. gracilis and m. longissimus dorsi 60 min after blooming time (exposing to air). Meat color was measured with a Minolta Chroma Meter CR-410 colorimeter with a 50-mm-diameter measurement area using D65 illumination. The L* value parameter in hot carcasses of m. rectus abdominis (36.62) is not significantly different from the value observed in the cold carcasses of m. gracilis (36.20), e.g. L* value of m. rectus abdominis is significantly lower than the value observed in m. longissimus dorsi (40.93 ; p<0.01). The L* value observed on hot and cold carcasses on m. gracilis (31.87 vs. 36.20) differ significantly (p <0.01). The b* value for meat color in hot carcasses in m. rectus abdominis and m. gracilis (-0.48 ; 1.88) is significantly different (p<0.01) than the value observed in the cold carcasses in m. gracilis and m. longissimus dorsi (7.80 ; 8.67). The value for a* parameter in hot carcasses on m. rectus abdominis and m. gracilis (15.80 ; 16:42) also significantly (p<0.01) differ from the value observed on the cold carcasses in m. longissimus dorsi and m. gracilis (24.87 ; 23.61). Observed correlation of parameters L*, a* and b* indicate that reliable measurement of the meat color in the hot carcasses is on m. rectus abdominis rather than m. gracilis. Mentioned meat color parameters, along with pH value can be used as primary indicators for the meat quality.

Beef meat; carcasses; color; quality

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