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- W3196934090 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." @default.
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- W3196934090 date "2022-01-01" @default.
- W3196934090 modified "2023-09-23" @default.
- W3196934090 title "Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4" @default.
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- W3196934090 doi "https://doi.org/10.1016/j.meatsci.2021.108665" @default.
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