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Journal of Animal Science, Vol 77, Issue 9 2418-2427, Copyright © 1999 by American Society of Animal Science

JOURNAL ARTICLE

Measuring muscle color on beef carcasses using the L*a*b* color space

D. M. Wulf and J. W. Wise
Department of Animal Sciences, The Ohio State University, Columbus 43210-1095, USA.

Because beef muscle color affects consumers' purchasing decisions, is a factor in determining USDA grades, and has been shown to be useful in sorting carcasses according to palatability, this study was conducted to determine the effects of measurement conditions on L*, a*, and b* values, to determine the relationships among USDA quality grading factors, muscle pH, electrical impedance, and colorimeter readings, and to develop a classification system that could be used to sort beef carcasses with respect to muscle color. Data were collected over 2 d from 145 beef carcasses in a commercial packing plant. The exposed longissimus muscle at the 12th/13th rib was used for all muscle pH, electrical impedance, and colorimeter measurements. A Minolta Chroma Meter CR-310 was used to obtain L*, a*, and b* readings. Bloom time, from 0 to 93 min, had a greater effect on a* and b* readings than on L* readings. The L* values stabilized after approximately 30 min bloom time, and a* and b* values stabilized after 78 min bloom time, but relative differences among carcasses in L*, a*, and b* values did not change after 3 to 12 min bloom time. Days postmortem, cut surface (anterior versus posterior), and within-muscle location (medial vs lateral) did not affect L*, a*, and b* readings (P > .05). Blotting the surface moisture from the longissimus muscle resulted in lower a* readings (P < .05), but did not affect L* and b* readings (P > .05). The L*, a*, and b* values were correlated with lean maturity scores (-.67, -.30, and -.40, respectively), dark cutter discount (-.60, -.76, and -.73, respectively), muscle pH (-.57, -.79, and -.78, respectively), and electrical impedance (-.27, -.21, and -.25, respectively). Two muscle color classification systems, nine classes each, are proposed, one system based on L* and one system based on b*. The main advantage of the L* categorization system over the b* system is that the L* value was less sensitive to bloom time, and the main advantage of the b* categorization system over the L* system is that the b* system was slightly more precise at segregating carcasses based upon corresponding differences in muscle pH. This research provides procedural guidelines for measuring beef muscle color and shows that a colorimeter can effectively aid researchers and graders in assessing beef carcass quality.


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