Journal paper J-4398 of the Iowa Agricultural and Home Economics Experiment Station, Ames, Iowa. Project 1264, Center for Agricultural and Economics Adjustment cooperating.
Measurement of Discoloration in Fresh Beefa
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 29, Issue 5, pages 535–539, September-October 1964
How to Cite
SNYDER, H. E. (1964), Measurement of Discoloration in Fresh Beef. Journal of Food Science, 29: 535–539. doi: 10.1111/j.1365-2621.1964.tb00407.x
This investigation was supported in part by Public Health Service Research Grant EF-00292-02 from the Division of Environmental Engineering and Food Protection. The technical assistance of Miss Clara Papp is gratefully acknowledged.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Manuscript received August 4, 1963
A method is described whereby precise measurement of discoloration in fresh red meats can be achieved. The method utilizes α values obtained from Gardner automatic color-difference meter readings and depends upon careful control of storage temperature, control of sample area from which readings are taken, and consistent orientation of sample during subsequent readings.
Results obtained with the method indicate considerable variation in discoloration of samples from the same slice of beef round stored at 6°C; a substantial decrease in discoloration with lowered storage temperature; a decrease in discoloration resulting from increased exposure of the sample to air; and the probable importance of respiration by the meat rather than bacterial contamination in determining discoloration at low temperatures (-2°C).