Colour Dynamics in Aubrac Cattle Meat: Longissimus Dorsi Analysis at 0-, 24-, and 48-Hours Postmortem
Keywords:
Aubrac cattle, colour, meat, qualityAbstract
The objective of this study was to assess the changes in meat colour over time in Aubrac cattle of both genders. Specifically, the study concentrated on Longissimus Dorsi muscles, examining the colour values of the meat at 0, 24, and 48 hours after death. The development of the CIE Lab* colour space allows for the expression of colours in a three-dimensional system. The L*, a*, and b* values represent lightness, the red-green colour component, and the yellow-blue colour component, respectively. These values enable the evaluation and description of the colour of a meat sample. Taking into account the overall obtained results (example: the meat colour saturation recorded an average value of 14.28 ± 1.11 in males, and 17.72 ± 2.76 in females), we can appreciate that in the Aubrac cattle breed, there are significant differences between males and females, concerning all analysed parameters regarding colour (brightness, hue intensity, colour intensity of the meat, colour saturation, and Hue index) observed in the anatomical region under study.
References
Madescu, B. M., Lazar, R., Ciobanu, M. M., Boisteanu P. C., Morph-productive characteristics of Aubrac cattle breed: a sistemativ review, Scientific Papers. Series D. Animal Science,2021, LXIV (2).
Madescu, B. M., Lazar, R., Neculai Valeanu, A. S., Porosnicu, I., & Boisteanu, P. C., Body measurements on the Aubrac cattle breed: a review. Scientific Papers Animal Science and Biotechnologies, 2022, 55 (2).
Ariton, A. M., Neculai-Valeanu, A. S., Sanduleanu, C., Postolache, A. N., Poroșnicu, I., Madescu, B. M., Crivei, I. C., Ungureanu, E., Trinca, L. C., Nondestructive methods for milk quality assessment, Scientific Papers Journal, Veterinary Series, 2022, Vol. 65, pp. 40-46.
Davidescu, M. A., Ciorpac, M., Madescu, B.M, Porosnicu, I., Creanga S., Analysis of the Genetic diversity of endangered cattle breeds based on studies of genetic markers, Scientific Papers Animal Science and Biotechnologies, 2021, Vol. 54, pp. 60-63.
Matei, A.C., Creangă, S., Davidescu, M. A., Dobos, B. I., Porosnicu, I., Mãdescu B. M., Research on the economic efficiency of farms in the function of the milking system, Scientific Papers. Series D. Animal Science., 2020, Vol. LXIII, No. 2.
Bostami A. B. M. R., Mun H.S., & Yang C. J., Longissimus dorsi muscle’s chemical composition, fatty acid pattern, and oxidative stability in Korean Hanwoo finishing cattle following slaughtering and stunning with or without brain disruption and state of consciousness, Foods, 2023, 12 (5).
Chmiel, M., Slowinski, M., Dasiewicz, K., & Florowski, T., Application of a computer vision system to classify beef as normal or dark, firm, and dry. Journal of Animal Science, 2021, 90 (11), 4126–4130.
Cho, S., Kang, S. M., Kim, Y. S., Kim, Y. C., Van Ba, H., Seo, H. W., Lee, E. M., Seong, P. N., & Kim, J. H., Comparison of drying yield, meat quality, oxidation stability and sensory properties of bone-in shell loin cut by different dry-aging condition, Korean Journal for Food Science of Animal Resources, 2018, 38 (6), 1131–1143.
Conanec, A., Campo, M., Richardson, I.., Ertbjerg, P., Failla, S., Panea, B., Chavent, M., Saracco, J., Williams, J. L., Ellies-Oury, M.-P., & Hocquette, J. F., Has breed any effect on beef sensory quality? Livestock Science, 2021, 250 (104548), 104548.
Gatellier, P., Mercier, Y., Juin, H., & Renerre, M., Effect of finishing mode (pasture or mixed diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle, Meat Science, 2004, 69 (1), 175–186.
Węglarz, A., Meat quality defined based on pH and colour depending on cattle category and slaughter season, Czech Journal of Animal Science, 2010, 55(12), 548–556.
Sañudo, C., Olleta, J.L., Campo, M.M., Panea, B. Renand, G., Turin, F., Jabet, S. Osoro, K., Oliván, C., Noval, G., García, M.J. García, D., Cruz-Sagredo, R., Oliver, M.A., Gil, M., Gispert, M., Serra, X., Guerrero, L., Espejo, M., García, S., López, M., Izquierdo, M., Quintanilla, R., Martín, M., Piedrafita, J., Meat quality of ten cattle breeds of the Southwest of Europe, FAIR1 CT95 0702 – Final Report, 1997, pp. 219-227.
