Hernández Salueña B, Sáenz Gamasa C, Diñeiro Rubial JM, Alberdi Odriozola C. CIELAB color paths during meat shelf life.
Meat Sci 2019;
157:107889. [PMID:
31325669 DOI:
10.1016/j.meatsci.2019.107889]
[Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 06/21/2019] [Accepted: 07/10/2019] [Indexed: 11/17/2022]
Abstract
Meat color evolution from freshly cut to beyond shelf life, up to 40% of metmyoglobin, has been theoretically modeled using the Kubelka-Munk theory and a set of measured reference reflectance spectra of deoxymyoglobin, oxymyoglobin and metmyoglobin. Color evolution depicts characteristic color paths in CIELAB color space. During oxidation the model explains the approximately constancy of L*, b* and hab, with variations typically hidden by sample dispersion, and the special significance of a* and C* in relation with metmyoglobin formation. CIELAB ΔE* color difference and the reflectance ratio R630/R580 are even better indicators of metmyoglobin changes during oxidation. The role of a*, C*, ΔE* and R630/R580 and their relationship during oxidation is a normal feature in the model with quantitative predictions in general agreement with literature. Results further emphasize the dangers of reporting color coordinates in different illuminants.
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