Journal article
Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4
Meat Science, Vol.183, Art. 108665
2022
Abstract
Meat colour is an important attribute for consumer acceptance but there is an interval between colour grading and retail display. This experiment investigates the effect of time post-slaughter (5, 14 and 40 days) on colour and bloom depth (after 1 and 24 h) for beef carcasses graded AUS-MEAT colour 4 (MC 4). Sixteen carcasses were selected at grading, 8 carcasses were graded MC 4 and 8 as compliant colour (AUS-MEAT score 2 or 3). At 5 days post-slaughter, compliant loins had greater overall bloom depth and were more red than MC 4 loins. Bloom depth (24 h) increased with ageing time but reached maximum bloom at 14 days for both treatments. After ageing for 14 and 40 days, the bloom depth of MC 4 loin was no different to the 5 day aged compliant loins after 24 h on display. Colour at grading may not be a reliable measure of retail colour considering the changes post slaughter.
Details
- Title
- Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4
- Authors/Creators
- C. Jose (Author/Creator) - Murdoch UniversityP. McGilchrist (Author/Creator) - University of New England
- Publication Details
- Meat Science, Vol.183, Art. 108665
- Publisher
- Elsevier BV
- Identifiers
- 991005543897507891
- Copyright
- © 2021 Published by Elsevier Ltd.
- Murdoch Affiliation
- School of Veterinary and Life Sciences
- Language
- English
- Resource Type
- Journal article
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80 Record Views
InCites Highlights
These are selected metrics from InCites Benchmarking & Analytics tool, related to this output
- Collaboration types
- Domestic collaboration
- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.51 Dairy & Animal Sciences
- 3.51.206 Meat Quality
- Web Of Science research areas
- Food Science & Technology
- ESI research areas
- Agricultural Sciences