6
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: not found

      Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour.

      Read this article at

      ScienceOpenPublisherPubMed
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          We aimed to establish colorimetric thresholds based upon the capacity for instrumental measures to predict consumer satisfaction with beef colour. A web-based survey was used to distribute standardised photographs of beef M. longissimus lumborum with known colorimetrics (L*, a*, b*, hue, chroma, ratio of reflectance at 630nm and 580nm, and estimated deoxymyoglobin, oxymyoglobin and metmyoglobin concentrations) for scrutiny. Consumer demographics and perceived importance of colour to beef value were also evaluated. It was found that a* provided the most simple and robust prediction of beef colour acceptability. Beef colour was considered acceptable (with 95% acceptance) when a* values were equal to or above 14.5. Demographic effects on this threshold were negligible, but consumer nationality and gender did contribute to variation in the relative importance of colour to beef value. These results provide future beef colour studies with context to interpret objective colour measures in terms of consumer acceptance and market appeal.

          Related collections

          Author and article information

          Journal
          Meat Sci.
          Meat science
          Elsevier BV
          1873-4138
          0309-1740
          May 2017
          : 127
          Affiliations
          [1 ] Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia. Electronic address: benjamin.holman@dpi.nsw.gov.au.
          [2 ] Orange Agricultural Institute, NSW Department of Primary Industries, Orange, New South Wales 2800, Australia.
          [3 ] Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
          [4 ] Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia.
          Article
          S0309-1740(16)30602-7
          10.1016/j.meatsci.2017.01.005
          28130985
          fa0c6187-7f58-4858-b454-0061b4b0a299

          Beef, Color, Consumer threshold, Visual acceptability

          Comments

          Comment on this article