Consumer perceptions of meat redness were strongly influenced by storage and display times

M.T. Corlett; D.W. Pethick; K.R. Kelman; R.H. Jacob; G.E. Gardner

doi:10.3390/foods10030540

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Consumer perceptions of meat redness were strongly influenced by storage and display times

Journal article

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Peer reviewed

Consumer perceptions of meat redness were strongly influenced by storage and display times

M.T. Corlett, D.W. Pethick, K.R. Kelman, R.H. Jacob and G.E. Gardner

Foods, Vol.10(3), Article 540

2021

DOI: https://doi.org/10.3390/foods10030540

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Abstract

Lamb (n = 79) meat colour was scored by 879 untrained consumers using a scale of 0 (brown) to 100 (red). This consumer colour score (CCS) was obtained on m. longissimus lumborum (loin) and m. semimembranosus (topside), stored for short (5–7 days), medium (33–35 days), and long periods (110–112 days) and a retail display time of up to 4 days. Consumers perceived topside to be less red initially and changed from red to brown more rapidly when stored for the long-storage period (p < 0.01). Whereas, the initial CCS of loin samples were similar across the storage periods (p > 0.05). CCS and the instrument measure oxy/met (reflectance of light at wavelengths 630 nm and 580 nm) had a low correlation coefficient of 0.33 (p < 0.01). The propensity for lamb growth and leanness indicated by sire breeding values for lamb weight, eye muscle depth, eye muscle fat depth, and loin intramuscular fat had varied and inconsistent effects on CCS. Therefore, even the selection on CCS.

Details

Title: Consumer perceptions of meat redness were strongly influenced by storage and display times
Authors/Creators: M.T. Corlett (Author/Creator)
D.W. Pethick (Author/Creator)
K.R. Kelman (Author/Creator)
R.H. Jacob (Author/Creator)
G.E. Gardner (Author/Creator)
Publication Details: Foods, Vol.10(3), Article 540
Publisher: MDPI
Identifiers: 991005542374707891
Murdoch Affiliation: College of Science, Health, Engineering and Education; School of Agricultural Sciences
Language: English
Resource Type: Journal article

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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