The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor (TM) colour measures, and their relationship to bolar blade, striploin and topside quality traits

Benjamin W. B. Holman; Matthew J. Kerr; Stephen Morris; David L. Hopkins

doi:10.1016/j.meatsci.2018.10.002

The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor (TM) colour measures, and their relationship to bolar blade, striploin and topside quality traits

Benjamin W. B. Holman, Matthew J. Kerr, Stephen Morris, David L. Hopkins

Research output: Contribution to journal › Article › peer-review

15 Citations (Scopus)

Abstract

Within 24 h post-mortem, loin surfaces of Australian beef carcasses (n = 436) were evaluated using the Nix Pro Color Sensor™ (NIX). The potential for colorimetrics (L*, a*, b*, hue and chroma) to discriminate between dark cutting (DC) and non-dark cutting (nDC) carcasses was compared. For this purpose, a chroma threshold of 30.5 delivered maximum total sensitivity and specificity. The bolar blade, striploin and topside from a selection of DC and nDC carcasses were also removed, aged for 14 d and tested for shear force, drip loss, cooking loss, ultimate pH, colour change over 3 d display (ΔE), and sarcomere length. Association between chroma values and these quality traits were investigated by linear models. The hypothesis of zero slope was rejected (P < 0.05) for pH on striploin and topside, but the models had poor predictive ability (R2 = 0.23). The NIX was found to be a viable grading tool, with limited capacity to provide additional insights into beef quality.

Original language	English
Pages (from-to)	50-54
Number of pages	5
Journal	Meat Science
Volume	148
DOIs	https://doi.org/10.1016/j.meatsci.2018.10.002
Publication status	Published - Feb 2019

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@article{29e353bc44aa4d5187708e99efa57874,

title = "The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor (TM) colour measures, and their relationship to bolar blade, striploin and topside quality traits",

abstract = "Within 24 h post-mortem, loin surfaces of Australian beef carcasses (n = 436) were evaluated using the Nix Pro Color Sensor{\texttrademark} (NIX). The potential for colorimetrics (L*, a*, b*, hue and chroma) to discriminate between dark cutting (DC) and non-dark cutting (nDC) carcasses was compared. For this purpose, a chroma threshold of 30.5 delivered maximum total sensitivity and specificity. The bolar blade, striploin and topside from a selection of DC and nDC carcasses were also removed, aged for 14 d and tested for shear force, drip loss, cooking loss, ultimate pH, colour change over 3 d display (ΔE), and sarcomere length. Association between chroma values and these quality traits were investigated by linear models. The hypothesis of zero slope was rejected (P < 0.05) for pH on striploin and topside, but the models had poor predictive ability (R2 = 0.23). The NIX was found to be a viable grading tool, with limited capacity to provide additional insights into beef quality.",

keywords = "Beef, Colorimeter, Carcass grade, Colour, Prediction, Eating quality",

author = "Holman, {Benjamin W. B.} and Kerr, {Matthew J.} and Stephen Morris and Hopkins, {David L.}",

year = "2019",

month = feb,

doi = "10.1016/j.meatsci.2018.10.002",

language = "English",

volume = "148",

pages = "50--54",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}

The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor (TM) colour measures, and their relationship to bolar blade, striploin and topside quality traits. / Holman, Benjamin W. B.; Kerr, Matthew J.; Morris, Stephen et al.
In: Meat Science, Vol. 148, 02.2019, p. 50-54.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor (TM) colour measures, and their relationship to bolar blade, striploin and topside quality traits

AU - Holman, Benjamin W. B.

AU - Kerr, Matthew J.

AU - Morris, Stephen

AU - Hopkins, David L.

PY - 2019/2

Y1 - 2019/2

N2 - Within 24 h post-mortem, loin surfaces of Australian beef carcasses (n = 436) were evaluated using the Nix Pro Color Sensor™ (NIX). The potential for colorimetrics (L*, a*, b*, hue and chroma) to discriminate between dark cutting (DC) and non-dark cutting (nDC) carcasses was compared. For this purpose, a chroma threshold of 30.5 delivered maximum total sensitivity and specificity. The bolar blade, striploin and topside from a selection of DC and nDC carcasses were also removed, aged for 14 d and tested for shear force, drip loss, cooking loss, ultimate pH, colour change over 3 d display (ΔE), and sarcomere length. Association between chroma values and these quality traits were investigated by linear models. The hypothesis of zero slope was rejected (P < 0.05) for pH on striploin and topside, but the models had poor predictive ability (R2 = 0.23). The NIX was found to be a viable grading tool, with limited capacity to provide additional insights into beef quality.

AB - Within 24 h post-mortem, loin surfaces of Australian beef carcasses (n = 436) were evaluated using the Nix Pro Color Sensor™ (NIX). The potential for colorimetrics (L*, a*, b*, hue and chroma) to discriminate between dark cutting (DC) and non-dark cutting (nDC) carcasses was compared. For this purpose, a chroma threshold of 30.5 delivered maximum total sensitivity and specificity. The bolar blade, striploin and topside from a selection of DC and nDC carcasses were also removed, aged for 14 d and tested for shear force, drip loss, cooking loss, ultimate pH, colour change over 3 d display (ΔE), and sarcomere length. Association between chroma values and these quality traits were investigated by linear models. The hypothesis of zero slope was rejected (P < 0.05) for pH on striploin and topside, but the models had poor predictive ability (R2 = 0.23). The NIX was found to be a viable grading tool, with limited capacity to provide additional insights into beef quality.

KW - Beef

KW - Colorimeter

KW - Carcass grade

KW - Colour

KW - Prediction

KW - Eating quality

U2 - 10.1016/j.meatsci.2018.10.002

DO - 10.1016/j.meatsci.2018.10.002

M3 - Article

C2 - 30316190

SN - 0309-1740

VL - 148

SP - 50

EP - 54

JO - Meat Science

JF - Meat Science

ER -

The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor (TM) colour measures, and their relationship to bolar blade, striploin and topside quality traits

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