Holding temperature and time effects on colour stability (CIE colorimetrics) of aged beef

Benjamin Holman, Ashleigh Kilgannon, Matthew J. Kerr, David Hopkins

Research output: Other contribution to conferenceAbstractpeer-review

Abstract

Consumers are willing to pay a premium for beef that is guaranteed as tender; and ageing, wherein beef is held under cold storage for a period following slaughter to tenderise, is a practical means for industry to capitalise on this opportunity. Consumer purchasing behaviour is also influenced by beef’s colour and therefore it is of commercial interest to preserve acceptable colouration during display (stability) to optimise its retail-potential. Past research has identified temperature as an important factor driving the efficacy of ageing (Coombs et al. 2017) – but additional understanding of temperature-time implications on beef colour stability is necessary before its application within the Australian industry can be determined.This project aimed to address this requisite and explore ageing temperature and time effects on beef colorimetrics across 3 d of retail display.
Original languageEnglish
Pages2465
Number of pages1
Publication statusPublished - 2018
EventAustralian Society of Animal Production 32nd Biennial Conference - Charles Sturt University, Wagga Wagga, Australia
Duration: 02 Jul 201804 Jul 2018
https://www.publish.csiro.au/an/ANv58n8abs (abstracts)

Conference

ConferenceAustralian Society of Animal Production 32nd Biennial Conference
Country/TerritoryAustralia
CityWagga Wagga
Period02/07/1804/07/18
Internet address

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