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

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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 languageEnglish
Pages (from-to)50-54
Number of pages5
JournalMeat Science
Publication statusPublished - Feb 2019

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