Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability. (November 2016)

• Record Type: Journal Article
• Authors: Holman, Benjamin W.B.; Mao, Yanwei; Coombs, Cassius E.O.; van de Ven, Remy J.; Hopkins, David L.
• Is Part Of: Meat science. Volume 121(2016:Nov.)
• Page Start: 104
• Page End: 106
• Publication Date: 2016-11
• Subjects: Objective versus subjective -- HunterLab -- Colour measurement -- Consumer thresholds -- Meat; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2016.05.002
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The relationship between instrumental colorimetric values (L*, a*, b*, the ratio of reflectance at 630 nm and 580 nm) and consumer perception of acceptable beef colour was evaluated using a web-based survey and standardised photographs of beef m. longissimus lumborum with known colorimetrics. Only L* and b* were found to relate to average consumer opinions of beef colour acceptability. Respondent nationality was also identified as a source of variation in beef colour acceptability score. Although this is a preliminary study with the findings necessitating additional investigation, these results suggest L* and b* as candidates for developing instrumental thresholds for consumer beef colour expectations.