| Autor: |
Stafford CD; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, USA., Taylor MJ; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, USA., Dang DS; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, USA., England EM; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, USA., Cornforth DP; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, USA., Dai X; Utah Agricultural Experiment Station, Utah State University, Logan, UT 84322, USA., Matarneh SK; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, USA. |
| Abstrakt: |
The objective of this study was to compare the Color Muse Spectro 1 sensor to the HunterLab MiniScan XE Plus spectrophotometer for evaluating beef color. Color coordinates (lightness (L*), redness (a*), yellowness (b*), chroma (C*), and hue (h*)), myoglobin redox forms (metmyoglobin (MMb), deoxymyoglobin (DMb), and oxymyoglobin (OMb)), and metmyoglobin reducing ability (MRA) were measured on beef steaks over a 5-days storage period. The results indicated that L*, b*, C*, MMb%, OMb%, and MRA% values obtained with Spectro 1 were comparable to those of MiniScan. However, Spectro 1 values for a* were overestimated compared to MiniScan (p < 0.05), whereas those for h* and DMb% were underestimated (p < 0.05). Regardless, Spectro 1 had the capability to detect changes in color coordinates, myoglobin forms, and MRA throughout the storage period. Bland−Altman plots demonstrated that L*, b*, and C* are interchangeable between the two instruments, but it was not the case for a*, h*, myoglobin forms, and MRA. Color coordinates measured by Spectro 1 exhibited excellent stability over time, evidenced by the low total color difference (ΔE*ab) values. Collectively, these findings indicate that Spectro 1 is a potential alternative spectrophotometer for studying meat color and myoglobin redox forms. |
