HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Mackintosh, D. L. Search for Related Content PubMed Articles by Mackintosh, D. L.

A Practical Method of Measuring Color in Beef¹

Kansas Agricultural Experiment Station

Abstract

The author wishes to acknowledge indebtedness to Swift & Company, and particularly George Baxter, Supt. Beef, Lamb, and Veal Dept., Swift & Company, Kansas City, Kansas, for the unusual cooperation rendered in collecting the data presented in this paper.

Regardless of the relationship that may or may not exist between color of beef and the final eating quality of that meat, a sharp prejudice has arisen in meat trade circles against beef that cuts dark. This prejudice has made it necessary for the packer to place unusual stress upon the color of the lean muscle when grading beef carcasses. About 5 per cent of beef carcasses are lowered in grade because of color alone (1). Certain color standards, resulting from experience, have been evolved in the minds of beef graders but there has been no concrete standard or measure by means of which the terms used in describing the variations in color that occur could be measured.

¹ Contribution No. 100 from the Department of Animal Husbandry, Kansas Agricultural Experiment Station, Manhattan, Kansas.