Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability.
The relationship between instrumental colorimetric values (L*, a*, b*, the ratio of reflectance at 630nm and 580nm) 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.
Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia. Electronic address: benjamin.holman@dpi.nsw.gov.au.
Benjamin W B
BWB
Holman
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
Yanwei
Y
Mao
Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia.
Cassius E O
CEO
Coombs
Orange Agricultural Institute, NSW Department of Primary Industries, Orange, New South Wales 2800, Australia.
Remy J
RJ
van de Ven
Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia.
David L
DL
Hopkins
D000293:Adolescent; D000328:Adult; D003116:Color; D003124:Colorimetry; D003258:Consumer Behavior; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D018482:Muscle, Skeletal / Q000737:chemistry; D000069466:Red Meat / Q000032:analysis*; D011795:Surveys and Questionnaires; D013649:Taste; D055815:Young Adult
Colour measurement; Consumer thresholds; HunterLab; Meat; Objective versus subjective