Colour parameters of DFD beef meat

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F11%3A43870361" target="_blank" >RIV/62157124:16270/11:43870361 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Colour parameters of DFD beef meat

Original language description

The aim of our study was to evaluate the colour of DFD and normal beef meat by CIELAB system and to analyse haeme pigments in Musculus gluteus medius. Colour parameters (L*, a*, b*) and haeme pigments were measured in DFD beef (pH over 6.2) and normal beef meat (pH { 5.8). Colour parameters and values of pH were measured during 48 hours. We found significant differences (P { 0.001) between DFD and normal beef meat in all pH values and all colour parameters during 48 hours. DFD beef meat had the lowest L* value, a* value and b* value, but the highest pH value.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2011

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Folia Veterinaria

ISSN

0015-5748

e-ISSN

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Volume of the periodical

55

Issue of the periodical within the volume

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Country of publishing house

SK - SLOVAKIA

Number of pages

3

Pages from-to

10-12

UT code for WoS article

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EID of the result in the Scopus database

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