Characteristics of the appearance of meat III. Studies on the colour of meat from young bulls

作者：Douglas B. MacDougall, D. N. Rhodes · 发表于：Journal of the Science of Food and Agriculture · 年份：1972 · DOI：10.1002/jsfa.2740230512 · 被引用次数：59 · 研究领域：Meat and Animal Product Quality、Animal Nutrition and Physiology

Abstract Young bulls, reared and slaughtered commercially, were assessed for fat cover, total pigment content of the Longissimus dorsi, ultimate pH, muscle colour and subsequent colour stability after packaging. Lack of fat gave the carcasses an unfinished appearance. About one‐third of the meat was dark, principally because of high ultimate pH associated with animal behaviour and pre‐slaughter handling. In non‐dark cutting meat, instrumentally measured lightness was influenced by pigment concentration and brightness was influenced by both pigment concentration and pH. Subjective assessment of lightness described meat with a pH of ⩾ 5.9 as moderately to very dark. High pH meat remained dark when packaged for 1 week and initially was less saturated and more purple in hue.