J. Anim Sci.
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J. Anim Sci. 1984. 59:105-108.
© 1984 American Society of Animal Science
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Lighting Type and Intensity Effects on Beef Carcass Grade Factors1

D. H. Kropt2, M. E. Dikeman2, M. C. Hunt2 and H. R. Cross

Kansas State University, Manhattan 66506 and and US Department of Agriculture, Clay Center, NE 68933

Abstract

This study determined effects of lighting source and intensity on beef quality evaluations. Rib steaks from the llth thoracic vertebral location from 43 beef carcasses, representing marbling cells of Traces+, Slight- , Slight+, Small and Moderate, were scored by four experienced evaluators for marbling quantity, marbling distribution, lean color, lean maturity and lean texture under all possible combinations of five lighting types (incandescent and four fluorescent sources-Deluxe Cool White, Cool White, Grolux Wide Spectrum® and Standard Grolux®) and five lighting intensities (108, 215, 538, 1,076 and 3,228 lx). Light source affected lean color and lean maturity scores. Cool White caused the darkest colored and most mature lean color scores; incandescent and Standard Grolux resulted in brighter, more youthful lean color scores than the other light sources. Lean appeared progressively brighter colored and more youthful with increasing light intensity. None of the four fluorescent lighting systems resulted in brighter, more youthful appearing lean than incandescent, but some caused muscle to appear more mature. Marbling quantity score was not affected by either lighting source or intensity.

Footnotes

1 Contribution No. 83-5-j, Dept. Anim. Sci. and Ind., Kansas Agr. Exp. Sta., Manhattan.

2 Dept. Anim. Sci. and Ind., Kansas State Univ., Manhattan 66506.

3 Roman L. Hruska U.S. Meat Anim. Res. Center, AR-SEA, USDA, Clay Center, NE 68933.






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Copyright © 1984 by the American Society of Animal Science.