Colour Dynamics in Aubrac Cattle Meat: Longissimus Dorsi Analysis at 0-, 24-, and 48-Hours Postmortem

Abstract

The objective of this study was to assess the changes in meat colour over time in Aubrac cattle of both genders. Specifically, the study concentrated on Longissimus Dorsi muscles, examining the colour values of the meat at 0, 24, and 48 hours after death. The development of the CIE Lab* colour space allows for the expression of colours in a three-dimensional system. The L*, a*, and b* values represent lightness, the red-green colour component, and the yellow-blue colour component, respectively. These values enable the evaluation and description of the colour of a meat sample. Taking into account the overall obtained results (example: the meat colour saturation recorded an average value of 14.28 ± 1.11 in males, and 17.72 ± 2.76 in females), we can appreciate that in the Aubrac cattle breed, there are significant differences between males and females, concerning all analysed parameters regarding colour (brightness, hue intensity, colour intensity of the meat, colour saturation, and Hue index) observed in the anatomical region under study.

Keywords

• aubrac cattle
• colour
• meat
• quality