Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm)

Benjamin W.B. Holman, Eric N. Ponnampalam, Remy J. Van de Ven, Matthew G. Kerr, David L. Hopkins

    Research output: Contribution to journalArticlepeer-review

    28 Citations (Scopus)

    Abstract

    The effect of aperture size on the assessment of lamb meat colour values (L*, a*, b* and R630/580) was investigated. Two experiments using 2 HunterLab MiniScan colorimeters (large [25 mm] and small [5 mm] apertures) were conducted: 1) coloured tiles were measured and 2) unaged lamb (n = 65) m. longissimus lumborum (LL) and m. semimembranosus (SM) muscles were measured over 2.5 d under simulated retail display. For Experiment three, 2 different colorimeters were used on lamb (n = 36) LL aged for 6 weeks before measurement over 4 d on simulated retail display. Coloured tile a* and b* values were unaffected by aperture size, but L* values and the R630/580 ratio were influenced by aperture size. The effect of aperture size on lamb meat colour measurements varied with display time and muscle type. The large aperture size generally provided the highest colorimetric values, and is recommended for measuring lamb meat colour.

    Original languageEnglish
    Pages (from-to)202-208
    Number of pages7
    JournalMeat Science
    Volume100
    DOIs
    Publication statusPublished - Feb 2015

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