Beef colour evolution as a function of ultimate pH

被引:187
作者
Abril, M
Campo, MM
Önenç, A
Sañudo, C
Albertí, P
Negueruela, AI
机构
[1] Univ Zaragoza, Dept Anim Prod & Food Sci, E-50013 Zaragoza, Spain
[2] Univ Zaragoza, Dept Appl Phys, E-50013 Zaragoza, Spain
[3] Ege Univ, Dept Anim Sci, TR-35100 Izmir, Turkey
[4] DGA, Serv Invest Agraria, Zaragoza 50080, Spain
关键词
meat quality; pH; beef; colour;
D O I
10.1016/S0309-1740(00)00133-9
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Colour in CIELAB space was assessed in 31 yearling entire male cattle from their reflectance spectra (400-700 nm) at six different times (0 min, 15 min, 5 h, 48 h, 6 days and 9 days). Cluster analysis applied to all the colour co-ordinates divided the samples into two groups according to their ultimate pH (pHu): pH < 6.1 and pH <greater than or equal to> 6.1. pH ranged between 5.17 and 7.10. Colour development in pH greater than or equal to 6.1 group was less visually appreciable than in pH < 6.1 group. This difference was also observed in the reflectance spectra. The application of discriminant analysis to these groups established that b* and h* CIELAB co-ordinates are the most discriminant variables. Meat pigment evolution was assessed by the spectrophotometric indexes. (R-<infinity>)(632)-(R-infinity)(614); (K/S)(614); (K/S)(632) and the (K/S)(630)-(K/S)(580) indexes were found to be the most significant to represent the difference between the two groups. (C) 2001 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:69 / 78
页数:10
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