Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2021 Mar 5;10(3):540.
doi: 10.3390/foods10030540.

Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times

Maddison T Corlett  1   2 , David W Pethick  1   2 , Khama R Kelman  1   2 , Robin H Jacob  3 , Graham E Gardner  1   2
Affiliations

Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times

Maddison T Corlett et al. Foods. .

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.

Keywords: aging; breeding value; colour; fat; growth; leanness; muscle; myoglobin; sheep.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
An example of loin and topside sample allocation to different storage periods for the two different groups of carcasses.
Figure 2
Figure 2
Demonstration of the experimental design for the number of days aged, retail display time, and inclusion of dummy samples within the short storage period.
Figure 3
Figure 3
Predicted means (±SE) for the storage period (short, medium, long), and retail display time (1, 2, 3, 4 days) for loin and topside samples on consumer colour scores in the base model. Within a cut and storage period the annotations (a–d) that differ indicate significant difference (p < 0.05) across retail display.
Figure 4
Figure 4
Predicted means (±SE) for the storage period (short, medium, long), and retail display time (1, 2, 3, 4 days) for loin and topside samples on oxy/met values. Within a cut and storage period the annotations (a–d) ) that differ indicate significant difference (p < 0.05) across retail display.
See this image and copyright information in PMC

References

    1. Faustman C., Cassens R. The biochemical basis for discoloration in fresh meat: A review. J. Muscle Foods. 1990;1:217–243. doi: 10.1111/j.1745-4573.1990.tb00366.x. - DOI
    1. Mancini R., Hunt M. Current research in meat color. Meat Sci. 2005;71:100–121. doi: 10.1016/j.meatsci.2005.03.003. - DOI - PubMed
    1. Renerre M. Biochemical basis of fresh meat colour; Proceedings of the International Congress of Meat Science and Technology; Yokohoma, Japan. 1–6 August 1999; pp. 344–353.
    1. Calnan H., Jacob R., Pethick D., Gardner G. Factors affecting the colour of lamb meat from the longissimus muscle during display: The influence of muscle weight and muscle oxidative capacity. Meat Sci. 2014;96:1049–1057. doi: 10.1016/j.meatsci.2013.08.032. - DOI - PubMed
    1. Channon H., Baud S., Walker P. Modified atmosphere packaging improves retail display life of lamb cuts with variation between loin and knuckle. Anim. Prod. Sci. 2005;45:585–592. doi: 10.1071/EA03184. - DOI

LinkOut - more resources