meat color | The National Provisioner

Meat Science Review

MAP improves redness of dark-cutting beef

R. Ramanathan Melvin C. Hunt Andrea R. English G. G. Mafi D. L. VanOverbeke

February 13, 2020

Consumers often associate a bright-red color with beef freshness and wholesomeness. Higher-than-normal-pH conditions are an example of a color deviation in which beef failed to have a bright-red color, leading to discounted carcasses and economic losses to the meat industry.

Meat Science Review

Eye tracking used to further understand consumer perception

The eyes never lie: Application of eye-tracking equipment to understand consumer perception of beef color and marbling.

Hillary Martinez

November 4, 2019

No Comments

The objective of this study was to apply eye-tracking methodology in combination with traditional self-reported measures to further understand consumer perception of beef color and marbling.

Meat Science Review

Validating meat color-measurement devices

Conrad Schelkopf Joanna Swenson Ann Hess Keith E. Belk Mahesh N. Nair

October 17, 2019

No Comments

Consumers tend to use color for judging meat quality and safety, and oftentimes color is a critical component of their purchase decision. Therefore, industry considers meat color as one of the most important considerations for determining shelf life of products.

Meat Science Review

Ruminal bypass arginine and beef product discoloration

Supplementing beef steers with ruminal bypass arginine improves oxidative stability of aged beef loins.

Jacob Tuell Hyun-Wook Kim Juliana Guedes Jin-Kyu Seo Jon Schoonmaker Yuan H. Brad Kim PhD

December 3, 2018

No Comments

Postmortem aging is well known to improve eating quality characteristics, such as tenderness, juiciness and flavor; however, extended aging periods have been demonstrated to lower oxidative stability of beef muscles, resulting in discoloration and possible rancidity.

Meat Science Review

A look at color stability, tenderness in top sirloin’s Gluteus medius

Janeal Yancey, Ph.D., Meat Science, Animal Science Department, University of Arkansas Jason Apple, Ph.D., Professor, University of Arkansas

October 6, 2013

No Comments

Top sirloin steaks are one of the most popular beef steaks served in restaurants (Harris et al., 1992), as well as purchased at retail outlets (National Cattlemen’s Beef Association, 2005), across the United States.

Meat Science Review: Guidelines for measuring meat color

Melvin C. Hunt Andy King

September 10, 2012

No Comments

Consumers routinely use product color and appearance to select or reject products, and suppliers of muscle food products must also create and maintain the desired color attributes.

Andy Hanacek

February 17, 2010

No Comments

With sausage and deli products the epitome of convenience for many consumers, protein processors continue to develop new ways to take advantage of this segment of the marketplace. But what are these products without the casings that envelope them and (if edible) give them just the right bite and snap?

Tech vs. demand

Elizabeth Dressler

January 8, 2010

No Comments

There is a delicate balance in the modified-atmosphere packaging (MAP) and case-ready arena between new technologies, controlling costs and meeting the demands of the ever-changing consumer in other words, which packaging technology meets the economic requirements of processor/retailer and the aesthetic and functionality desires of the consumer?

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Items Tagged with 'meat color'

ARTICLES

MAP improves redness of dark-cutting beef

Eye tracking used to further understand consumer perception

Validating meat color-measurement devices

Ruminal bypass arginine and beef product discoloration

A look at color stability, tenderness in top sirloin’s Gluteus medius

Meat Science Review: Guidelines for measuring meat color

Bevy of options

Tech vs. demand

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