Sensory evaluation of meat colour using photographs
Five m. longissimus thoracis steaks from different breeds, purchased at retail, were cut into samples and simultaneously photographed under standard shooting conditions. The first photo was taken on samples just arrived at the laboratory, the second one on a freshly cut surface after blooming. Two c...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-01-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/482 |
| _version_ | 1818700782066728960 |
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| author | Gianluigi Destefanis Alberto Brugiapaglia |
| author_facet | Gianluigi Destefanis Alberto Brugiapaglia |
| author_sort | Gianluigi Destefanis |
| collection | DOAJ |
| description | Five m. longissimus thoracis steaks from different breeds, purchased at retail, were cut into samples and simultaneously photographed under standard shooting conditions. The first photo was taken on samples just arrived at the laboratory, the second one on a freshly cut surface after blooming. Two consumer panels evaluated beef colour using respectively photo 1 and photo 2. Each consumer was asked to rank samples in order of preference. Rank sums were evaluated with Fridman’s test. Immediately after taking the photos, colour was measured with a colorimeter. Regarding photo 1, consumers were able to discriminate one sample, the worst, from all the others. Concerning photo 2, consumers discriminated the worst sample, as in photo 1, but also the best one. Therefore a more accurate colour evaluation can be obtained if the assessment is carried out on a fresh cut surface after blooming. In general consumers preferred samples with high lightness and a relatively high yellowness. The sensory evaluation of meat colour using photographs is a promising tool to overcome the difficulties when the meat is directly evaluated. But it is very important to standardize the shooting conditions to obtain a true reproduction of the meat. For this purpose the use of a colour target is useful to check the validity of the adopted parameters. |
| first_indexed | 2024-12-17T15:10:25Z |
| format | Article |
| id | doaj.art-230b43e9c61d4ffda7546eaa21b7ade1 |
| institution | Directory Open Access Journal |
| issn | 1594-4077 1828-051X |
| language | English |
| last_indexed | 2024-12-17T15:10:25Z |
| publishDate | 2010-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj.art-230b43e9c61d4ffda7546eaa21b7ade12022-12-21T21:43:42ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2010-01-0182s48048210.4081/ijas.2009.s2.480Sensory evaluation of meat colour using photographsGianluigi DestefanisAlberto BrugiapagliaFive m. longissimus thoracis steaks from different breeds, purchased at retail, were cut into samples and simultaneously photographed under standard shooting conditions. The first photo was taken on samples just arrived at the laboratory, the second one on a freshly cut surface after blooming. Two consumer panels evaluated beef colour using respectively photo 1 and photo 2. Each consumer was asked to rank samples in order of preference. Rank sums were evaluated with Fridman’s test. Immediately after taking the photos, colour was measured with a colorimeter. Regarding photo 1, consumers were able to discriminate one sample, the worst, from all the others. Concerning photo 2, consumers discriminated the worst sample, as in photo 1, but also the best one. Therefore a more accurate colour evaluation can be obtained if the assessment is carried out on a fresh cut surface after blooming. In general consumers preferred samples with high lightness and a relatively high yellowness. The sensory evaluation of meat colour using photographs is a promising tool to overcome the difficulties when the meat is directly evaluated. But it is very important to standardize the shooting conditions to obtain a true reproduction of the meat. For this purpose the use of a colour target is useful to check the validity of the adopted parameters.http://www.aspajournal.it/index.php/ijas/article/view/482Meat colour, Photographs, Sensory evaluation |
| spellingShingle | Gianluigi Destefanis Alberto Brugiapaglia Sensory evaluation of meat colour using photographs Italian Journal of Animal Science Meat colour, Photographs, Sensory evaluation |
| title | Sensory evaluation of meat colour using photographs |
| title_full | Sensory evaluation of meat colour using photographs |
| title_fullStr | Sensory evaluation of meat colour using photographs |
| title_full_unstemmed | Sensory evaluation of meat colour using photographs |
| title_short | Sensory evaluation of meat colour using photographs |
| title_sort | sensory evaluation of meat colour using photographs |
| topic | Meat colour, Photographs, Sensory evaluation |
| url | http://www.aspajournal.it/index.php/ijas/article/view/482 |
| work_keys_str_mv | AT gianluigidestefanis sensoryevaluationofmeatcolourusingphotographs AT albertobrugiapaglia sensoryevaluationofmeatcolourusingphotographs |