LT from Bos taurus (Parda Alpina (15) and Pirenaica (16) breeds) |
> 6.1 |
CIE L*, a*, b*, Chroma, and hue were affected by pHu (p ≤ 0.001). CIE b* is the best discriminant for pHu groups. pHu also had an effect on reflectance spectra during aging (0 min, 5 h, 2 d, and 9 d). There was a dependence between pHu and the spectrophotometric indexes (K/S614 – K/S632, K/S 630 – K/S 580, and R∞632 – R∞614) (p ≤ 0.001). |
Abril et al. (2001)Abril, M.; Campo, M.M.; Önenç, A.; Sañudo, C.; Albertı́, P.; Negueruela, A.I. 2001. Beef colour evolution as a function of ultimate pH. Meat Science 58: 69–78.. |
LL from steers (680), heifers (315) and bullocks (5). |
≥ 5.87 |
LL Beef from 24/1000 carcasses were grouped into pHu > 5.87, with 22/24 carcasses classified as “dark cutters”. Muscle pHu had positive correlation with dark–cutting (r = 0.80) and negative correlation with L* (r = –0.40), a* (r = –0.58), and b* (r = –0.56). |
Page et al. (2001)Page, J.K.; Wulf, D.M.; Schwotzer, T.R. 2001. A survey of beef muscle color and pH. Journal of Animal Science 79: 678–687.. |
LD from beef carcasses |
≥ 5.80 |
High pHu samples had lower sensory scores related to color than normal pHu samples (p ≤ 0.001) |
Viljoen et al. (2002)Viljoen, H.F.; De Kock, H.L.; Webb, E.C. 2002. Consumer acceptability of dark, firm and dry (DFD) and normal pH beef steaks. Meat Science 61: 181–185.. |
LT from Beef carcasses (47) |
av. 6.06 |
High pH carcasses presented LT with lower values of CIE L*, a*, and b* than normal muscles (p ≤ 0.05). DFD LL and MST after 7 days postmortem (pHu > 5.80) also showed lower CIE L*, a*, and b* than those of normal muscles (p ≤ 0.05). |
Wulf et al. (2002)Wulf, D.M.; Emnett, R.S.; Leheska, J.M.; Moeller, S.J. 2002. Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability. Journal of Animal Science 80: 1895–1903.. |
LL from Hanwoo steers and bulls (24) |
> 5.80 |
Positive correlation between beef color (lean meat) and pHu (r = 0.77). According to CIE a*, normal pHu muscles were redder than the high pHu group. |
Park et al. (2007)Park, B.Y.; Lee, J.M.; Hwang, I.H. 2007. Effect of postmortem metabolic rate on meat color. Asian-Australasian Journal of Animal Science 20: 598–604.. |
LT from young bulls (106), bulls (96), cows (317), and heifers (95) |
≥ 5.80 |
pH negatively correlated with L* (r = –0.24), a* (r = –0.29), b* (r = –0.24), Chroma (r = –0.29), and hue (r = –0.30). |
Węglarz (2010). |
MS from bulls (36) and heifers (24). 13 – 24 months–old. |
≥ 5.80 |
High pHu muscles had lower L*, a* (CIEL*a*b), R, G, B (RGB), V, and L values than normal pHu muscles (p ≤ 0.05). Total heme pigment content did not increase in the high pHu group. pH showed high correlation with L* (r = –0.80), R (r = –0.79), G (r = –0.69), B (r = –0.68), V (r = –0.79), and L (r = –0.77), and moderate correlation with a* (r = –0.44). |
Chmiel et al. (2012)Chmiel, M.; Slowinski, M.; Dasiewicz, K.; Florowski, T. 2012. Application of a computer vision system to classify beef as normal or dark, firm, and dry. Journal of Animal Science 90: 4126–4130.. |
LT from 179 dark–cutting beef carcasses |
> 6.0 |
Muscles with pHu > 6.0 were darker than those of the normal pHu group based on JMGA (p < 0.05). Atypical DC muscles (pHu < 6.0) were also darker than those of the normal pHu group. The correlation (R2) between pHu values and JMGA scores was 0.59. |
Holdstock et al. (2014)Holdstock, J.; Aalhus, J.L.; Uttaro, B.A.; López–Campos, O.; Larsen, I.L.; Bruce H.L. 2014. The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade. Meat Science 98: 842–849.. |
LL from beef carcasses (10) aged during 62 d under vacuum (dark at 2 ºC) |
av. 6.4 (all aging) |
High pHu muscles showed higher OCR and MRA, and lower CIE L* and surface OMb (during oxygenation period) for all aging times than those of the normal pHu muscles. |
English et al. (2016)English, A.R.; Wills, K.M.; Harsh, B.N.; Mafi, G.G.; Vanoverbeke, D.L.; Ramanathan, R. 2016. Effects of aging on the fundamental color chemistry of dark-cutting beef. Journal of Animal Science 94: 4040–4048.. |
LL from steers and heifers. 9 – 30 months–old |
av. 6.1/ 6.4/ 6.6/ 6.9 |
Animal selection based on dark–cutting, with subsequent grouping into four sub–groups, with average pHu from 6.1 to 6.9. Instrumental color (L*, a*, b*, Chroma, and hue) and color stability parameters (IMF and bloomed OMb) decreased as pHu increased (p ≤ 0.05). |
McKeith et al. (2016)McKeith, R.O.; King, D.A.; Grayson, A.L.; Shackelford, S.D.; Gehring, K.B.; Savell, J.W.; Wheeler T.L. 2016. Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef. Meat Science 116: 165–173.. |
LL from beef carcasses (9) |
av. 6.65 |
Non–enhanced dark–cutting muscles showed higher pHu than those of the normal pHu group (USDA choice). High pHu muscles (non–enhanced) were darker (L* and visual color), less red and had lower hue and Chroma values than non–enhanced normal pHu muscles on initial retail time. Color parameters were more stable during retail time for high pHu than those for the normal pHu group. |
Stackhouse et al. (2016)Stackhouse, R.J.; Apple, J.K.; Yancey, J.W.S.; Keys, C.A.; Johnson, T.M.; Mehall, L.N. 2016. Postrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beef. Journal of Animal Science 94: 1738–1754.. |