Sandusky C L, Heath J L
Department of Animal and Avian Sciences, University of Maryland, College Park 20742, USA.
Poult Sci. 1998 Mar;77(3):481-6. doi: 10.1093/ps/77.3.481.
Instrument values were compared to sensory perception of ground breast and thigh meat color. Different patty thicknesses (0.5, 1.5, and 2.0) and background colors (white, pink, green, and gray), previously found to cause differences in instrument-measured color, were used. Sensory descriptive analysis scores for lightness, hue, and chroma were compared to instrument-measured L* values, hue, and chroma. Sensory ordinal rank scores for lightness, redness, and yellowness were compared to instrument-generated L*, a*, and b* values. Sensory descriptive analysis scores and instrument values agreed in two of six comparisons using breast and thigh patties. They agreed when thigh hue and chroma were measured. Sensory ordinal rank scores were different from instrument color values in the ability to detect color changes caused by white, pink, green, and gray background colors. Instrument values agreed with sensory scores for lightness only when white and pink backgrounds were used. Instrument and sensory methods agreed when a* values and redness scores were compared using each of the backgrounds. The sensory panel did not detect differences in yellowness found by the instrument when samples on white and pink backgrounds were compared to samples on green and gray backgrounds. A majority of panelists (84 of 85) preferred samples on white or pink backgrounds. Red color of breast patties was associated with freshness. Reflective lighting was compared to transmission lighting using patties of different thicknesses. Sensory evaluation detected no differences in lightness due to breast patty thickness when reflective lighting was used. Increased thickness caused the patties to appear darker when transmission lighting was used. Decreased transmission lighting penetrating the sample made the patties appear more red. Reflective lighting made thigh patties appear lighter. Lightness decreased when thigh patty thickness increased with both reflective and transmission lighting. Transmission lighting made the thigh patties appear more yellow as patty thickness increased.
将仪器测量值与对鸡胸肉和鸡腿肉颜色的感官感知进行比较。使用了不同的肉饼厚度（0.5、1.5和2.0）以及背景颜色（白色、粉色、绿色和灰色），先前发现这些因素会导致仪器测量颜色出现差异。将亮度、色调和彩度的感官描述分析得分与仪器测量的L值、色调和彩度进行比较。将亮度、红色度和黄色度的感官顺序排列得分与仪器生成的L、a和b值进行比较。在使用鸡胸肉和鸡腿肉饼进行的六次比较中，有两次感官描述分析得分与仪器测量值相符。在测量鸡腿肉的色调和彩度时二者相符。在检测由白色、粉色、绿色和灰色背景颜色引起的颜色变化方面，感官顺序排列得分与仪器颜色值不同。仅在使用白色和粉色背景时，仪器测量值与亮度的感官得分相符。当使用每种背景比较a*值和红色度得分时，仪器和感官方法的结果相符。当比较白色和粉色背景上的样品与绿色和灰色背景上的样品时，感官小组未检测到仪器所发现的黄色度差异。大多数小组成员（85人中的84人）更喜欢白色或粉色背景上的样品。鸡胸肉饼的红色与新鲜度相关。使用不同厚度的肉饼将反射光与透射光进行比较。使用反射光时，感官评价未检测到鸡胸肉饼厚度对亮度有差异。使用透射光时，厚度增加会使肉饼看起来更暗。穿透样品的透射光减少会使肉饼看起来更红。反射光使鸡腿肉饼看起来更亮。当鸡腿肉饼厚度增加时，无论是反射光还是透射光，亮度都会降低。随着肉饼厚度增加，透射光使鸡腿肉饼看起来更黄。
