Development of a colour scale for colour evaluation of beef carcasses at 60 minpost mortem
✍ Scribed by Hulsegge, Ina; Merkus, Gerard S M
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 72 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
The pectoralis profundus muscles of 200 selected beef carcasses were measured to develop a standard colour scale for evaluating beef carcasses at the time of classi®cation (approximately 60 min post mortem). Five lightness (L*) values were chosen ranging from 22 to 42 with intervals of ®ve L* units. Corresponding a* and b* values were calculated. Based on regressions between the actual re¯ection spectra and the L*, a* and b* values, spectra of the ®ve chosen colours for the colour scale were predicted. The L*, a* and b* values accurately predicted the re¯ection spectra. A paint company imitated the ®ve re¯ection spectra. Spectra could not be matched exactly, without metamerism occuring. Therefore, the colour scale should be used with speci®c light sources. The scale is recommended in The Netherlands to classify the colour of beef, as a supplement of SEUROP-system for conformation and fatness.