Development of a colour scale for colour evaluation of beef carcasses at 60 min post mortem

I. Hulsegge, G.S.M. Merkus

    Research output: Contribution to journalArticleAcademicpeer-review

    3 Citations (Scopus)

    Abstract

    The pectoralis profundus muscles of 200 selected beef carcasses were measured to develop a standard colour scale for evaluating beef carcasses at the time of classification (approximately 60 min post mortem). Five lightness (L*) values were chosen ranging from 22 to 42 with intervals of five L* units. Corresponding a* and b* values were calculated. Based on regressions between the actual reflection spectra and the L*, a* and b* values, spectra of the five chosen colours for the colour scale were predicted. The L*, a* and b* values accurately predicted the reflection spectra. A paint company imitated the five reflection spectra. Spectra could not be matched exactly, without metamerism occuring. Therefore, the colour scale should be used with specific light sources. The scale is recommended in The Netherlands to classify the colour of beef, as a supplement of SEUROP-system for conformation and fatness.
    Original languageEnglish
    Pages (from-to)907-910
    JournalJournal of the Science of Food and Agriculture
    Volume79
    Issue number6
    DOIs
    Publication statusPublished - 1999

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