Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm). (February 2015)

• Record Type: Journal Article
• Authors: Holman, Benjamin W.B.; Ponnampalam, Eric N.; van de Ven, Remy J.; Kerr, Matthew G.; Hopkins, David L.
• Is Part Of: Meat science. Volume 100(2015:Feb.)
• Page Start: 202
• Page End: 208
• Publication Date: 2015-02
• Subjects: Lamb -- Meat colour stability -- Aperture; 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.2014.10.006
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The effect of aperture size on the assessment of lamb meat colour values (L*, a*, b* and R630/580) was investigated. Two experiments using 2 HunterLab MiniScan colorimeters (large [25 mm] and small [5 mm] apertures) were conducted: 1) coloured tiles were measured and 2) unaged lamb ( n = 65) m. longissimus lumborum (LL) and m. semimembranosus (SM) muscles were measured over 2.5 d under simulated retail display. For Experiment three, 2 different colorimeters were used on lamb ( n = 36) LL aged for 6 weeks before measurement over 4 d on simulated retail display. Coloured tile a* and b* values were unaffected by aperture size, but L* values and the R630/580 ratio were influenced by aperture size. The effect of aperture size on lamb meat colour measurements varied with display time and muscle type. The large aperture size generally provided the highest colorimetric values, and is recommended for measuring lamb meat colour. Highlights: HunterLab colorimeter aperture size affected measurement of lamb meat colour. Display time and cut interact with aperture size to affect colour measurements. Large aperture size better measures lamb meat colour. Reporting aperture size is important in colorimetric studies.