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Studies about meat quality. IV. About the reliability and relationship between objective measurement and subjective judgement of the color of veal meat



Studies about meat quality. IV. About the reliability and relationship between objective measurement and subjective judgement of the color of veal meat



Z Tierphysiol Tierernaehr Futtermittelkunde 19(6): 371-380



In 121 fattening calves, different methods for investigating the color of meat in the longissimus dorsi muscle were tested. Besides subjective grading of the color of meat, the remission was measured in fresh sectional views using a range of wave length from 380 m[mu] - 740 m[mu]. in intervals of 10 m [mu]. Based on the measurements of remission color tone, saturation and degree of darkness could be calculated. The extinction of dye extracts was measured at a wave length of 420 m[mu]. Measuring the extinction of dye extracts provided a high relative exactness and close relation to color grading. From the characteristic ability to retain juice, water- and fat-content, only the ability to retain juice influences the color of meat.

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