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Chilling procedures have been widely used in livestock abattoirs since the development of refrigeration systems. The major criteria when applying chilling regimes is not only complying with regulations, but economic concerns, and also meat safety and quality assurance requirements. Given recent developments, an updated review is required to guide the industry to choose the best chilling method and to inspire the development of new approaches to chilling. Thus in this paper, the quality and microbial safety of beef, lamb, pork, venison, and bison resulting from different chilling treatments has been reviewed, as well as the underlying mechanism(s) for the different impacts on meat quality traits as a result of different chilling regimes. The effect of fast chilling on the tenderness of beef and lamb is a focus, as some new findings, have recently been reported, while multistep chilling is highlighted as it incorporates the advantages of fast chilling to reduce carcass weight loss, resulting in similar quality improvements as found with slow chilling. It is, suggested, that if spray chilling can be combined with the second phase of multi‐step chilling, it will benefit the meat industry in terms of both meat quality and safety. Future studies should focus on combinations of chilling methods with new technologies, such as medium voltage electrical stimulation, muscle stretching, or ultrasound and so on, to move meat quality and safety to a new level. [ABSTRACT FROM AUTHOR]

Abstract The bolar blade, striploin and topside cuts from dark cutting (DC) and normal (nDC) beef carcasses were compared in terms of their eating quality, oxidation and colour traits. Carcass grades were assigned so that striploins assessed to have pH > 5.7 were classified DC. Cuts were aged (14 and 28 d) before their shear force, sarcomere length, ultimate pH, particle size, TBARS, drip and cooking losses, and colour stability traits were analysed. DC effects on tenderness traits were not uniform across all cuts. Only TBARS was influenced by grade and ageing period interactions. Colorimetric variation due to grade was more evident in the striploin than the other cuts, although this was independent to ageing or display. Cuts themselves differed and were impacted by ageing and display periods. It was concluded that unlike the topside and striploin, the bolar blade from DC carcasses had comparable quality to nDC and could therefore retain its value if priced independent to the entire carcasses. [ABSTRACT FROM AUTHOR]

In this study, pH, meat color analysis, microbial counts and Raman spectroscopic data were obtained from beef steaks stored at 4 °C for up to 21 days using two different packaging methods: vacuum (VP) and modified atmosphere packaging (MAP). Models using partial least square regression (PLSR), indicated that Raman spectroscopy was able to predict total viable counts (TVC) and lactic acid bacteria (LAB) measured at 21d post mortem (TVC in VP: R 2 cv = 0.99, RMSEP = 0.61; TVC in MAP: R 2 cv = 0.90, RMSEP = 0.38; LAB in VP: R 2 cv = 0.99, RMSEP = 0.54; LAB in MAP: R 2 cv = 0.75, RMSEP = 0.60). The results of this study demonstrate that Raman spectroscopy may have potential for the rapid determination of meat spoilage. • Raman spectroscopy has potential for the rapid determination of meat spoilage. • Preliminary investigation suggests total viable counts at 21 d can be predicted. • Models indicated the potential to predict lactic acid bacteria. [ABSTRACT FROM AUTHOR]

Many advances have occurred in the field of smart meat packaging, and the potential for these to be used as tools that respond to challenges faced by industry is exciting. Here, we review packaging solutions to several immediate concerns, encompassing dark cutting, purge and yield losses, product traceability and provenance, packaging durability, microbial spoilage and safety, colour stability, environmental impacts, and the preservation of eating quality. Different active and intelligent packaging approaches to each of these were identified and are discussed in terms of their usefulness – to processors, retailers and/or consumers. From this, it became apparent that prior to selecting a packaging solution, industry should first define their criteria for success (e.g. How much purge is too much? What is a reasonable shelf-life to facilitate product turnover? Is the customer willing to pay for this?), and understand that packaging is not the sole solution, but acts as part of a holistic response to these issues. [ABSTRACT FROM AUTHOR]

This study investigated the proteome basis for color stability variations in beef steaks packaged under two modified atmosphere packaging (MAP) methods: HiOx-MAP (80% O 2 /20% CO 2 ) and CO-MAP (0.4% CO/30% CO 2 /69.6% N 2 ) during 15 days of storage. The color stability, pH, and sarcoplasmic proteome analysis of steaks were evaluated on days 0, 5, 10 and 15 of storage. Proteomic results revealed that the differential expression of the sarcoplasmic proteome during storage contributed to the variations in meat color stability between the two MAP methods. Compared with HiOx-MAP steaks, some glycolytic and energy metabolic enzymes important in NADH regeneration and antioxidant processes, antioxidant peroxiredoxins (thioredoxin-dependent peroxide reductase, peroxiredoxin-2, peroxiredoxin-6) and protein DJ-1 were more abundant in CO-MAP steaks. The over-expression of these proteins could induce CO-MAP steaks to maintain high levels of metmyoglobin reducing activity and oxygen consumption rate, resulting in CO-MAP steaks exhibiting better color stability than HiOx-MAP steaks during storage. [ABSTRACT FROM AUTHOR]

This study aimed to develop an appropriate modified atmosphere packaging (MAP) system for displayed beef steaks following long-term superchilled (−1 °C) storage. After superchilled storage for 0, 2, 8, or 16 weeks, beef loins were fabricated into steaks and displayed with 20%, 50%, or 80% O 2 -MAP under chilled conditions. At each storage point, after display for 0, 3, 7, or 10 days, instrumental color, myoglobin redox forms percentage, lipid oxidation, total viable count (TVC), and total volatile basic nitrogen (TVB-N) were evaluated. Meat color stability decreased, with prolonged storage period and display time. When the storage period was within 8 weeks, under all the above MAP conditions, the display time for the beef steaks was up to 10 days. Considering 80% O 2 -MAP promoted lipid oxidation, 50% and 80% O 2 -MAP were not recommended for displaying steaks for more than 10 and 7 days respectively after 16 weeks of storage. However, 20%, 50%, or 80% O 2 -MAP could maintain 3 days of microbial shelf-life according to TVC and TVB-N results. Additionally, after long-term superchilled storage for 16 weeks, the various O 2 concentrations had minimal impact on microbiota succession during the MAP display period. Furthermore, beef steaks packaged under various MAP systems exhibited similar microbial compositions, with the dominant bacteria alternating between Lactobacillus and Carnobacterium. This study provided practical guidance for improving beef color stability after long-term superchilled storage. [ABSTRACT FROM AUTHOR]

This study describes the impact of sous vide cooking at different temperatures and time intervals on the eating quality, specifically tenderness of two muscles, bicep femoris (BF) and semitendinosus (ST) from spent buffalo (Bubalus bubalis). Spent buffalo refers to water buffalo that are no longer considered productive following a sixth lactation cycle. Steaks from each muscle were obtained and cooked at three combinations of time and temperature, namely 55 °C-8H, 65 °C-5H, and 95 °C-45 M, respectively. Warner-Bratzler Shear Force (WBSF), cooking loss, cooking yield, color, water activity (a w), total water content (TWC), total collagen content (TCC), heat soluble collagen (HSC), myofibrillar fragmentation index (MFI), and sensory evaluation were measured. The collagen solubilization results showed that temperature and time interacted (P ≤ 0.05), reducing the toughness of the muscles. The tenderization achieved through sous vide cooking was mainly attributed to the thermal denaturation of proteins at the typically lower temperatures and extended time used, weakening of connective tissue through collagen solubilization, and water retention. More cooking loss (P ≤ 0.05) was observed at high temperature treatment of 95 °C-45 M. Meat color, TWC, MFI, and overall acceptability exhibited differences among treatments (P ≤ 0.05). An extended heat interval at lower temperatures caused initial denaturation of myofibrillar proteins, then solubilization of connective tissue proteins. Cooking treatment 55 °C-8H (P ≤ 0.05) reduced the WBSF in both muscles; however, the ST appeared more tender than BF. [ABSTRACT FROM AUTHOR]

The effects of tenderstretching (TS; carcase suspension by the pelvic bone) combined with medium voltage electrical stimulation (ES) on alpaca colour and oxidative traits was investigated. Castrated huacya alpacas were processed and treatments applied to the 36 split carcases, in a 2 × 2 factorial arrangement (Achilles hung; AH/TS and ES/non-ES). After 24 h chilling, colour stability analysis and thiobarbituric acid reactive substances evaluation (TBARS) was conducted on samples of longissimus and adductor femoris. An additional 30 cm of longissimus was prepared for TBARS evaluation and sensory assessment using an untrained consumer panel. Electrical stimulation increased lipid oxidation within the longissimus. However, overall oxidation levels were extremely low and as a result ES effects on oxidation were not detected at the consumer level. Therefore, the combined processing treatments did not dramatically impact alpaca meat eating quality or colour stability. Results also indicate that alpaca displays advantageous colour and oxidation traits when compared to other red meats. [ABSTRACT FROM AUTHOR]

Abstract Within 24 h post-mortem , loin surfaces of Australian beef carcasses (n = 436) were evaluated using the Nix Pro Color Sensor™ (NIX). The potential for colorimetrics (L*, a*, b*, hue and chroma) to discriminate between dark cutting (DC) and non-dark cutting (nDC) carcasses was compared. For this purpose, a chroma threshold of 30.5 delivered maximum total sensitivity and specificity. The bolar blade, striploin and topside from a selection of DC and nDC carcasses were also removed, aged for 14 d and tested for shear force, drip loss, cooking loss, ultimate pH, colour change over 3 d display (ΔE), and sarcomere length. Association between chroma values and these quality traits were investigated by linear models. The hypothesis of zero slope was rejected (P < 0.05) for pH on striploin and topside, but the models had poor predictive ability (R 2 = 0.23). The NIX was found to be a viable grading tool, with limited capacity to provide additional insights into beef quality. [ABSTRACT FROM AUTHOR]

The physicochemical parameters of hot-boned bovine semimembranosus muscles after s ous vide cooking were investigated. Hot-boned or wet-aged steaks were collected, and cooked by different cooking methods, including sous vide (57 °C, 11 h, SV), grilling (at 200 °C to the central temperature of 72 °C, GR) or boiling (100 °C, 2 h, BO). The meat color, tenderness, water-holding capacity, degree of oxidation, myoglobin denaturation and sensory quality traits were determined, as well as the changes in the microstructure. Compared to other cooking methods, SV reduced the degree of oxidation and muscle shortening, and significantly improved the water holding capacity (WHC), tenderness, connective tissue content and overall acceptability for both hot-boned and wet-aged steaks. The oxidation and muscle shortening were reduced in hot-boned SV steaks (P < 0.05), and the water-holding capacity and sensory scores for juiciness, connective tissue content and overall acceptability were increased (P < 0.05) compared to the wet-aged steaks. The combination of hot-boning and SV cooking resulted in an acceptable tenderness, better overall sensory acceptability and higher WHC than other combinations of muscle states and cooking methods. Therefore, it is a good choice to cook hot-boned semimembranosus muscles using SV to improve the eating quality, which can eliminate the need for aging, benefiting the beef industry. [ABSTRACT FROM AUTHOR]

The Nix Pro Colour Sensor™ (NIX) can be potentially used to measure meat colour, but procedural guidelines that assure measurement reproducibility and repeatability (precision) must first be established. Technical replicate number ( r ) will minimise response variation, measureable as standard error of predicted mean (SEM), and contribute to improved precision. Consequently, we aimed to explore the effects of r on NIX precision when measuring aged beef colour (colorimetrics; L*, a*, b*, hue and chroma values). Each colorimetric SEM declined with increasing r to indicate improved precision and followed a diminishing rate of improvement that allowed us to recommend r = 7 for meat colour studies using the NIX. This definition was based on practical limitations and a* variability, as additional r would be required if other colorimetrics or advanced levels of precision are necessary. Beef ageing and display period, holding temperature, loin and sampled portion were also found to contribute to colorimetric variation, but were incorporated within our definition of r . [ABSTRACT FROM AUTHOR]

This study evaluated the effect of chilled followed by frozen storage on lamb quality and safety parameters. Experimental ( n = 360) M. longissimus lumborum (LL) were randomly sampled from the boning room of a commercial Australian abattoir, at 24 h post-mortem, and assigned to five chilled storage periods (0, 2, 4, 6 and 8 weeks) and six subsequent frozen storage periods (0, 4, 8, 12, 24 and 52 weeks). Upon completion of each storage treatment combination, corresponding LL were sub-sectioned and analysed for colour stability (0, 1, 2 and 3 days), shear force, fluid losses (purge, thaw and cooking losses), intramuscular fat content, sarcomere length, water activity and microbial load (lactic acid bacteria, Enterobacteriaceae sp. , Brochothrix thermosphacta , Clostridium perfringens and Escherichia coli ). LL stored chilled for 2–4 weeks prior to freezing presented superior results for shear force, display colour and low levels of spoilage microbes, correlating with good eating quality and safety following more than one year of frozen storage. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of different forage-types on lamb meat quality parameters. White Dorper lambs that had grazed five forage-types, were slaughtered commercially. At 24 h post-mortem , the m. longissimus lumborum (LL) was removed from one side, sliced into three equal sub-samples, vacuum packaged and assigned to ageing periods (5, 12 or 40 days); the other side of LL was aged for 5 days. The m. adductor femoris was used for fatty acid analysis. Lambs fed chicory + arrowleaf clover had the highest concentration of health claimable omega-3 fatty acids and the lowest omega-6:omega-3 fatty acid ratio. Forage-types with higher vitamin E content showed lower lipid oxidation levels independent of ageing period. Forage-type and ageing period did not influence the redness, yellowness, chroma or reflectance ratio (630 nm ÷ 580 nm) of displayed meat. Chicory + arrowleaf clover gave the best results to improve the fatty acid content of lamb meat. [ABSTRACT FROM AUTHOR]

Eighty-four crossbred wether and ewe lambs were allocated to four finishing diets. The diets were: Lucerne pasture (n = 24), Annual ryegrass with sub clover pasture (n = 18), Standard commercial feedlot pellets (n = 24) and Annual ryegrass based pasture and commercial feedlot pellets (500 g/day/head) (n = 18). After 8 weeks of feeding the lambs were slaughtered and the m. longissimus (LL) and m. semimembranosus (SM) were vacuum packaged and held chilled for 5 (fresh) or 60 (long aged) days, after which samples of each were displayed for 4 days under simulated retail conditions. Irrespective of muscle type the long aged samples exhibited a rapid reduction in redness (a*-values) and R630/580 nm ratio values such that consumer acceptable thresholds for both traits were quickly exceeded providing limited shelf life. Long ageing also lead to high TBARS levels measured as MDA mg/kg muscle suggestive of a product likely to exhibit rancidity and off flavours from lipid oxidation. [ABSTRACT FROM AUTHOR]

This study investigated whether beef m. longissimus lumborum (LL) can be merchandised under retail conditions, following long-term superchilled storage (−1 °C). At 24 h post-mortem , the LL from left side of beef carcasses (n = 5) were fabricated into vacuum packaged beef thick-cuts, and then stored for 0, 2, 4, 8, 12, 16, or 20 weeks under superchilled conditions (−1 °C). Following storage, beef cuts were fabricated into steaks and aerobically displayed (0– 4 °C) for 5 days. Instrumental color, percentage of myoglobin redox forms, metmyoglobin reducing activity, oxygen consumption, and lipid oxidation were evaluated. After 4 weeks, the steaks had the highest a *, b * and chroma values between 1 and 3 days of display. Longer superchilled storage resulted in a rapid increase in discoloration and lipid oxidation which were observed in samples during display. Specifically, the a * values of steaks superchilled for 16 and 20 weeks approached the unacceptability threshold (a * ≥ 14.5) after 3 days of display. • Color stability was evaluated for the superchilled storage beef during 20 weeks. • At 4 weeks, steaks had the highest color parameters at 1–3 days of display. • Longer superchilled storage reduced color and lipid stability. • The steaks from beef superchilled for 16 and 20 weeks only can be displayed for 3 days. [ABSTRACT FROM AUTHOR]

This study investigated the effect of superchilling (−30 °C until the core temperature achieved −3 °C, and − 1 °C until 24 h, SC) on shelf-life and bacterial community dynamics of beef loins, with a typical very fast chilling (−30 °C until the core temperature achieved 0 °C, and − 1 °C until 24 h, VFC) and conventional chilling (0– 4 °C for 24 h, CC) as controls. The super-chilled storage (−1 °C) was adopted after each chilling procedure, and physicochemical traits and microbiological quality were evaluated during a long-term storage. No remarkable adverse impact on meat color and lipid oxidation were observed in SC treatment. The bacterial composition results showed that Carnobacterium spp. were the main bacteria in SC treatment in the late storage period (63– 84 days). The loss of Lactobacillus spp., due to the "ultra-low temperature" during the superchilling, might be the reason that the SC did not result in a longer shelf-life compared with CC samples. • The SC (−30 °C until the core temperature reached −3 °C within 5 h) was applied on the beef loins. • The effect of SC and the following superchilled storage on the shelf life of beef loins was studied. • SC was more superior in decreasing the initial bacterial load than VFC treatment. • The shelf-life of SC samples was longer than VFC samples. • The loss of Lactobacillus spp. in SC samples might cause the similar shelf-life of SC and CC samples. [ABSTRACT FROM AUTHOR]

The effect of aperture size on the assessment of lamb meat colour values (L*, a*, b* and R630/580) was investigated. Two experiments using 2 HunterLab MiniScan colorimeters (large [25 mm] and small [5 mm] apertures) were conducted: 1) coloured tiles were measured and 2) unaged lamb ( n = 65) m. longissimus lumborum (LL) and m. semimembranosus (SM) muscles were measured over 2.5 d under simulated retail display. For Experiment three, 2 different colorimeters were used on lamb ( n = 36) LL aged for 6 weeks before measurement over 4 d on simulated retail display. Coloured tile a* and b* values were unaffected by aperture size, but L* values and the R630/580 ratio were influenced by aperture size. The effect of aperture size on lamb meat colour measurements varied with display time and muscle type. The large aperture size generally provided the highest colorimetric values, and is recommended for measuring lamb meat colour. [ABSTRACT FROM AUTHOR]

The current research evaluated the combined effect of oxygen concentration (20%, 50% and 80% O 2) and storage temperature (4°C or −1.5°C) on the fresh and internal cooked color of dark-cutting (DC) beef. Steaks were packaged in modified atmosphere packaging (MAP) over a 12-day storage period. Although the metmyoglobin reducing activity (MRA) of DC steaks decreased with increasing O 2 levels, lower oxygen consumption (OC) and deeper oxygen penetration depth (OPD) improved the surface color of 50%O 2 -MAP and 80%O 2 -MAP DC steaks. 80%O 2 -MAP resulted in the highest (P < 0.05) percentage myoglobin denaturation and alleviated the phenomenon of persistent pink (PP) observed in DC beef. Compared with normal chilling, superchilling significantly increased the redness values of DC steaks through inhibition of lipid oxidation and enhancement of MRA, while it had no effects on PP due to the limited OPD. The results suggest that 80%O 2 -MAP combined with superchilling can be used to improve fresh color and minimize PP of DC beef. • 50%O 2 -MAP and 80%O 2 -MAP effectively improved the surface color of DC steaks. • 80%O 2 -MAP relieved the development of persistent pinking (PP) in cooked DC steaks. • Superchilled beef had higher MRA and redness, but lower TBARS than chilled beef. • Superchilling did not improve the PP of DC steaks due to the limited OPD. [ABSTRACT FROM AUTHOR]

Abstract: The relationship between muscle vitamin E, forms of iron, polyunsaturated fatty acids (PUFA) and the redness of meat (retail display) at days 3 to 4 post slaughter from lambs offered 2 different diets was examined. Meat redness was positively related to vitamin E and heme iron and negatively related to total n-3, total n-6 and total PUFA content. However, after adjusting for the effects of vitamin E and heme iron content, there was no indication of any residual relationship between redness at days 3–4 of retail display and total n-3, total n-6 or total PUFA. This indicates that the relationship between PUFA and redness in meat is mediated through the effects of heme iron and vitamin E in the muscle. It appears that the level of highly oxidisable PUFAs in muscle tissues do not play a major role in maintenance of redness at days 3–4 of retail display, but the level of vitamin E and heme iron content are important. [Copyright &y& Elsevier]

The relationship between instrumental colorimetric values (L*, a*, b*, the ratio of reflectance at 630 nm and 580 nm) and consumer perception of acceptable beef colour was evaluated using a web-based survey and standardised photographs of beef m. longissimus lumborum with known colorimetrics. Only L* and b* were found to relate to average consumer opinions of beef colour acceptability. Respondent nationality was also identified as a source of variation in beef colour acceptability score. Although this is a preliminary study with the findings necessitating additional investigation, these results suggest L* and b* as candidates for developing instrumental thresholds for consumer beef colour expectations. [ABSTRACT FROM AUTHOR]

[Display omitted] • The microbiota and quality of HiOx-MAP beef with various CO 2 levels were studied. • Different microbiota dynamics occurred in 50%O 2 /40%CO 2 /10%N 2 and 50%O 2 /50%N 2 MAP. • High CO 2 MAP extended the shelf-life over 20 d and maintained a good color. • Pseudomonas and Brochothrix were the dominant bacteria under both MAP. • P. fragi and P. weihenstephanensis were inhibited by high level of CO 2. The objective of this study was to establish the effect of CO 2 on the bacterial community in beef steaks held under both high-oxygen modified atmosphere packaging (HiOx-MAP) types (CO 2 treated MAP: 50% O 2 /40% CO 2 /10% N 2 ; control MAP: 50% O 2 /50% N 2). Steaks were stored at 2 °C for 20 days. Gas composition, meat color, pH values, total volatile basic nitrogen values, total viable counts (TVC) and microbial community dynamics were monitored. Compared to the control MAP, the high level of CO 2 in the contrast MAP significantly delayed bacterial growth, resulting in a bright red color as well as extending the shelf-life to over 20 days. The microbial diversity decreased with prolonged storage in both MAP types, but it was more complex in high-CO 2 treated MAP steaks. When TVC values approached the shelf-life threshold for the control MAP, Pseudomonas and Brochothrix were the predominant bacteria, while Pseudomonas and Serratia under the CO 2 containing MAP were at a lower abundance than under the control MAP. The dominant Pseudomonas species causing spoilage in the control MAP steaks was P. fragi , and this species was inhibited significantly by CO 2 , followed by P. weihenstephanensis. Inversely, P. versuta instead of P. fragi became the dominant Pseudomonas species under the CO 2 treated MAP. Overall, the application of CO 2 in HiOx-MAP influenced microbiota succession, which played an important role in retaining beef quality. [ABSTRACT FROM AUTHOR]

• HiOx-MAP aggravated microbial-induced meat discoloration compared to CO-MAP. • B. thermosphacta and Pseudomonas dominated in HiOx-MAP, but the latter prevailed. • Pseudomonas enhanced beef discoloration by elevating OCR in HiOx-MAP. • The dominated LAB (Lactobacillus & Lactococcus) in CO-MAP improved beef color. The microbiota influence on meat color stability of chilled beef steaks under two modified atmosphere packaging (MAP) systems was studied: HiOx-MAP (80% O 2 /20% CO 2) and CO-MAP (0.4% CO/30% CO 2 /69.6% N 2). Steaks were stored for up to 20 days at 2 °C. Headspace gas composition and color stability were evaluated. High-throughput sequencing analyses were performed to characterize bacterial community dynamics. For HiOx-MAP steaks, Pseudomonas spp. became the dominant species, and an increased oxygen consumption caused by these bacteria contributed to metmyoglobin (MetMb) formation from day 10. Functional analysis based on 16S rDNA sequencing predicted higher abundance of genes related to amino acid and lipid metabolism in HiOx-MAP bacterial communities compared to CO-MAP bacterial communities, which probably accelerated meat discoloration. Lactic acid bacteria dominated in CO-MAP steaks, in which Lactobacillus spp. and Lactococcus spp. contributed to improve redness and chroma, and reduce MetMb%, respectively. These findings help our understanding of color stability in CO-MAP steaks in comparison to HiOx-MAP steaks as influenced by the microbial community. [ABSTRACT FROM AUTHOR]

Label-free proteomics was applied to understand the color and color stability development of dark cutting beef (DC). The color traits of DC (pH = 6.86) and normal beef (pH = 5.49) were determined during 7 days of display. DC had a lower redness and greater color stability, which was attributed to its higher deoxy-myoglobin content, greater oxygen consumption, as well as higher metmyoglobin reducing activity and lower lipid oxidation. A total of 28 differentially expressed mitochondrial proteins (fold change >1.8) between the two groups were identified, with 21 proteins overexpressed in DC mainly involved in oxidative phosphorylation, generation of reducing equivalent, TCA cycle and chaperones. These enhance the level of mitochondrial respiration, the stability of reducing MetMb and myoglobin and mitochondria function, leading to color characteristics of DC. Moreover, Glutaryl-CoA dehydrogenase was for the first time reported to be significantly associated with color parameters and its direct relationship with meat color is worthy investigation. [ABSTRACT FROM AUTHOR]

A study was undertaken to establish a consumer threshold for the colour of beef rolls used for hot pot cooking in China. This was achieved by using an internet-based online survey, in which Chinese respondents recorded their preferred meat colour from a selection of 12 different images that represented a range of objective colour measures (CIE colorimetrics). The results indicated that, of the 2021 respondents, 97.6% liked to eat hot pot. When colour preference was modelled against objective measures of colour, the a * value was identified as providing the most suitable insight into respondents' preferences for the colour of frozen beef rolls to be used in hot pot cooking. Based on the results an acceptance threshold of a * value ≥16.4 proposed. [ABSTRACT FROM AUTHOR]