Meat colour is the first criterion of the quality of meat or meat products rated by the consumer. This article considers the quantities ΔE, Cab* and hab which can be calculated from the chromaticity coordinates L*, a* and b* in the CIELAB system. The quantities Cab* and hab are more intuitive, because they correspond to … [Read more…]
During the performance of microbiological analyses, important groups of microorganisms whose action may have a significant influence on the quality of chilled beef meat stored aerobically and vacuum-packed were monitored in samples of beef on days 1, 3, 7 and 14. Samples of beef rump (musculus semimembranosus) and sirloin (musculus longissimus thoracis et lumborum) from … [Read more…]
The aim of this study was to compare the meat quality of pork meat from Czech Large White pigs divided into the different quality classes. The research was performed on chosen meat material selected from 144 pigs divided into RFN (n=74), PSE (n=66) and DFD (n=4). The focus was to study pH, electrical conductivity and … [Read more…]
The paper provides an overview of selected instrumental methods for the evaluation of textural properties and color of meat and meat products. Among the most commonly used methods that evaluate these qualities are the Warner-Bratzler test, the puncture test, and the texture profile analysis. The color evaluation of meat and meat products is performed on … [Read more…]