The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability. (January 2018)

• Record Type: Journal Article
• Authors: Holman, Benjamin W.B.; Collins, Damian; Kilgannon, Ashleigh K.; Hopkins, David L.
• Is Part Of: Meat science. Volume 135(2018)
• Page Start: 42
• Page End: 45
• Publication Date: 2018-01
• Subjects: Replication -- Colour -- Bovine -- Precision -- Red meat -- Nix Colour Sensor -- Reproducibility -- Methods; 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.2017.09.001
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The Nix Pro Colour Sensor™ (NIX) can be potentially used to measure meat colour, but procedural guidelines that assure measurement reproducibility and repeatability (precision) must first be established. Technical replicate number ( r ) will minimise response variation, measureable as standard error of predicted mean (SEM), and contribute to improved precision. Consequently, we aimed to explore the effects of r on NIX precision when measuring aged beef colour (colorimetrics; L*, a*, b*, hue and chroma values). Each colorimetric SEM declined with increasing r to indicate improved precision and followed a diminishing rate of improvement that allowed us to recommend r = 7 for meat colour studies using the NIX. This definition was based on practical limitations and a* variability, as additional r would be required if other colorimetrics or advanced levels of precision are necessary. Beef ageing and display period, holding temperature, loin and sampled portion were also found to contribute to colorimetric variation, but were incorporated within our definition of r .