Murdoch University Research Repository

Welcome to the Murdoch University Research Repository

The Murdoch University Research Repository is an open access digital collection of research
created by Murdoch University staff, researchers and postgraduate students.

Learn more

Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4

Jose, C. and McGilchrist, P. (2022) Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4. Meat Science, 183 . Art. 108665.

Link to Published Version: https://doi.org/10.1016/j.meatsci.2021.108665
*Subscription may be required

Abstract

Meat colour is an important attribute for consumer acceptance but there is an interval between colour grading and retail display. This experiment investigates the effect of time post-slaughter (5, 14 and 40 days) on colour and bloom depth (after 1 and 24 h) for beef carcasses graded AUS-MEAT colour 4 (MC 4). Sixteen carcasses were selected at grading, 8 carcasses were graded MC 4 and 8 as compliant colour (AUS-MEAT score 2 or 3). At 5 days post-slaughter, compliant loins had greater overall bloom depth and were more red than MC 4 loins. Bloom depth (24 h) increased with ageing time but reached maximum bloom at 14 days for both treatments. After ageing for 14 and 40 days, the bloom depth of MC 4 loin was no different to the 5 day aged compliant loins after 24 h on display. Colour at grading may not be a reliable measure of retail colour considering the changes post slaughter.

Item Type: Journal Article
Murdoch Affiliation(s): School of Veterinary and Life Sciences
Publisher: Elsevier BV
Copyright: © 2021 Published by Elsevier Ltd.
URI: http://researchrepository.murdoch.edu.au/id/eprint/62145
Item Control Page Item Control Page