Consumer perceptions of meat redness were strongly influenced by storage and display times

Corlett, M.T., Pethick, D.W.ORCID: 0000-0002-3255-7677, Kelman, K.R.ORCID: 0000-0002-4877-3112, Jacob, R.H. and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2021) Consumer perceptions of meat redness were strongly influenced by storage and display times. Foods, 10 (3). Article 540.

Abstract

Lamb (n = 79) meat colour was scored by 879 untrained consumers using a scale of 0 (brown) to 100 (red). This consumer colour score (CCS) was obtained on m. longissimus lumborum (loin) and m. semimembranosus (topside), stored for short (5–7 days), medium (33–35 days), and long periods (110–112 days) and a retail display time of up to 4 days. Consumers perceived topside to be less red initially and changed from red to brown more rapidly when stored for the long-storage period (p < 0.01). Whereas, the initial CCS of loin samples were similar across the storage periods (p > 0.05). CCS and the instrument measure oxy/met (reflectance of light at wavelengths 630 nm and 580 nm) had a low correlation coefficient of 0.33 (p < 0.01). The propensity for lamb growth and leanness indicated by sire breeding values for lamb weight, eye muscle depth, eye muscle fat depth, and loin intramuscular fat had varied and inconsistent effects on CCS. Therefore, even the selection on CCS.

Item Type:	Journal Article
Murdoch Affiliation(s):	College of Science, Health, Engineering and Education
Publisher:	MDPI
Copyright:	© 2021 by the authors
URI:	http://researchrepository.murdoch.edu.au/id/eprint/60037

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