Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability.

@article{Holman2016RelationshipBC,
  title={Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability.},
  author={Benjamin William Behrens Holman and Yanwei Mao and Cassius E. O. Coombs and Remy J van de Ven and David Hopkins},
  journal={Meat science},
  year={2016},
  volume={121},
  pages={
          104-106
        }
}
The relationship between instrumental colorimetric values (L*, a*, b*, the ratio of reflectance at 630nm and 580nm) and consumer perception of acceptable beef colour was evaluated using a web-based survey and standardised photographs of beef m. longissimus lumborum with known colorimetrics. Only L* and b* were found to relate to average consumer opinions of beef colour acceptability. Respondent nationality was also identified as a source of variation in beef colour acceptability score. Although… CONTINUE READING