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

Benjamin Holman, Yanwei Mao, Cassius Coombs, Remy van de Ven, David Hopkins

Research output: Contribution to journalArticlepeer-review

24 Citations (Scopus)


The relationship between instrumental colorimetric values (L*, a*, b*, the ratio of reflectance at 630 nm and 580 nm) 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 this is a preliminary study with the findings necessitating additional investigation, these results suggest L* and b* as candidates for developing instrumental thresholds for consumer beef colour expectations.
Original languageEnglish
Pages (from-to)104-106
Number of pages3
JournalMeat Science
Publication statusPublished - 2016

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