The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability

Benjamin W.B. Holman, Damian Collins, Ashleigh K. Kilgannon, David L. Hopkins

Research output: Contribution to journalArticle

  • 3 Citations

Abstract

The Nix Pro Colour Sensor™ (NIX) can be potentially used to measure meat colour, but procedural guidelines that assure measurement reproducibility and repeatability (precision) must first be established. Technical replicate number (r) will minimise response variation, measureable as standard error of predicted mean (SEM), and contribute to improved precision. Consequently, we aimed to explore the effects of r on NIX precision when measuring aged beef colour (colorimetrics; L*, a*, b*, hue and chroma values). Each colorimetric SEM declined with increasing r to indicate improved precision and followed a diminishing rate of improvement that allowed us to recommend r = 7 for meat colour studies using the NIX. This definition was based on practical limitations and a* variability, as additional r would be required if other colorimetrics or advanced levels of precision are necessary. Beef ageing and display period, holding temperature, loin and sampled portion were also found to contribute to colorimetric variation, but were incorporated within our definition of r.

LanguageEnglish
Pages42-45
Number of pages4
JournalMeat Science
Volume135
Early online dateSep 2017
DOIs
Publication statusPublished - 01 Jan 2018

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Meat
beef
Color
meat
case studies
color
loins
reproducibility
repeatability
Guidelines
Temperature
Red Meat
temperature

Cite this

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abstract = "The Nix Pro Colour Sensor™ (NIX) can be potentially used to measure meat colour, but procedural guidelines that assure measurement reproducibility and repeatability (precision) must first be established. Technical replicate number (r) will minimise response variation, measureable as standard error of predicted mean (SEM), and contribute to improved precision. Consequently, we aimed to explore the effects of r on NIX precision when measuring aged beef colour (colorimetrics; L*, a*, b*, hue and chroma values). Each colorimetric SEM declined with increasing r to indicate improved precision and followed a diminishing rate of improvement that allowed us to recommend r = 7 for meat colour studies using the NIX. This definition was based on practical limitations and a* variability, as additional r would be required if other colorimetrics or advanced levels of precision are necessary. Beef ageing and display period, holding temperature, loin and sampled portion were also found to contribute to colorimetric variation, but were incorporated within our definition of r.",
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The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat : A case-study on aged beef colour stability. / Holman, Benjamin W.B.; Collins, Damian; Kilgannon, Ashleigh K.; Hopkins, David L.

In: Meat Science, Vol. 135, 01.01.2018, p. 42-45.

Research output: Contribution to journalArticle

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