Corlett Maddison T, Pethick David W, Kelman Khama R, Jacob Robin H, Gardner Graham E
Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale 2350, Australia.
College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Australia.
Foods. 2021 Mar 5;10(3):540. doi: 10.3390/foods10030540.
Lamb ( = 79) meat colour was scored by 879 untrained consumers using a scale of 0 (brown) to 100 (red). This consumer colour score (CCS) was obtained on (loin) and (topside), stored for short (5-7 days), medium (33-35 days), and long periods (110-112 days) and a retail display time of up to 4 days. Consumers perceived topside to be less red initially and changed from red to brown more rapidly when stored for the long-storage period ( < 0.01). Whereas, the initial CCS of loin samples were similar across the storage periods ( > 0.05). CCS and the instrument measure oxy/met (reflectance of light at wavelengths 630 nm and 580 nm) had a low correlation coefficient of 0.33 ( < 0.01). The propensity for lamb growth and leanness indicated by sire breeding values for lamb weight, eye muscle depth, eye muscle fat depth, and loin intramuscular fat had varied and inconsistent effects on CCS. Therefore, even the selection on CCS.
879名未经培训的消费者使用从0（棕色）到100（红色）的评分标准对79份羊肉的肉色进行了评分。该消费者颜色评分（CCS）是在羊腰肉和臀肉上获得的，这些肉分别储存了短时间（5 - 7天）、中等时间（33 - 35天）和长时间（110 - 112天），零售展示时间长达4天。消费者最初认为臀肉的红色程度较低，并且在长时间储存时从红色变为棕色的速度更快（P < 0.01）。然而，羊腰肉样本在不同储存期的初始CCS相似（P > 0.05）。CCS与仪器测量的氧合/高铁肌红蛋白（630纳米和580纳米波长处的光反射率）的相关系数较低，为0.33（P < 0.01）。种公羊繁殖值所表明的羔羊生长和瘦肉率倾向，对羔羊体重、眼肌深度、眼肌脂肪深度和羊腰肉肌内脂肪有不同且不一致的影响。因此，即使对CCS进行选择。
