Changes in colour of beef M-longissimus dorsi muscle during ageing

The effects of vacuum packaging, chilling rate (slow or fast), and fat cover thickness (less than or equal to 4 mm or 7-8 mm) on the colour parameters of beef m. longissimus dorsi muscle were assessed during ageing. The m. longissimus dorsi muscle was aged on the carcass or in vacuum packaging. Muscle samples for analysis were taken on days 0 (24 hr post mortem), 2, 4, 8, 12 and 16 to ascertain the parameters. Ageing time influenced all colour parameters, while chilling rate affected lightness ('L'), yellowness ('b'), and hue angle difference (HD), and fat cover thickness influenced 'L' and 'b' only.