Discolouration in pre‐packaged beef: measurement by reflectance spectrophotometry and shopper discrimination

摘要: Summary When bright red beef and discoloured are sold together, shopper discrimination against the meat increases with increase in metmyoglobin content. The relationship between level of discolouration terms content proportion total sales is linear over range tested, 5–33% metmyoglobin. ratio to approximately 1: 2 when 20% present batch. There clearly beef, which appreciable even at low levels metmyoglobin. The value using an ‘in-store’ consumer-study technique evaluate a particular quality attribute established, thus providing useful tool for similar studies on other characteristics. close association established subjective evaluation colour instrumental measurement provides significant practical basis reflectance spectrophotometry work.