<abstract xmlns="http://www.w3.org/1999/xhtml">

 Four different beef muscles (PM, SM, LTL, TB) were examined. These muscles were fried or grilled. Each muscle was observed at various internal temperatures: 60°C, 65°C, 70°C, and 75°C. At each temperature level, a measurement of colour was taken using a Minolta Chroma Meter CR-400 in a L*a*b* system. The values of the parameters L*, a*, and b* were measured on a cross-section sample (two areas) after cutting perpendicular to the fibres at the middle of its height. Area I was located at the central part of the steak with a diameter of 2 cm. Area II was located at a distance of 1 cm from the edge of the steak. From the results obtained, the difference in colour values between areas was noted. The results indicated that area I was lighter and redder in comparison to area II. The values of parameters L* and a* recorded in the first area were higher in comparison with the values from the second region, indicating that the sample in the area I was lighter and redder than in the area II at the outside of the sample. There was a large variation in the colour of the two areas. It was observed that for all sampled fried muscles, the highest difference in lightness (ΔL*) between the two test areas was obtained at a heat treatment temperature of Ti= 65°C inside the sample. With grilling the highest value for overall difference in colour between areas was from samples heated to a final temperature of Ti=60 °C.
</abstract>

Four different beef muscles (PM, SM, LTL, TB) were examined. These muscles were fried or grilled. Each muscle was observed at various internal temperatures: 60°C, 65°C, 70°C, and 75°C. At each temperature level, a measurement of colour was taken using a Minolta Chroma Meter CR-400 in a L*a*b* system. The values of the parameters L*, a*, and b* were measured on a cross-section sample (two areas) after cutting perpendicular to the fibres at the middle of its height. Area I was located at the central part of the steak with a diameter of 2 cm. Area II was located at a distance of 1 cm from the edge of the steak. From the results obtained, the difference in colour values between areas was noted. The results indicated that area I was lighter and redder in comparison to area II. The values of parameters L* and a* recorded in the first area were higher in comparison with the values from the second region, indicating that the sample in the area I was lighter and redder than in the area II at the outside of the sample. There was a large variation in the colour of the two areas. It was observed that for all sampled fried muscles, the highest difference in lightness (ΔL*) between the two test areas was obtained at a heat treatment temperature of Ti= 65°C inside the sample. With grilling the highest value for overall difference in colour between areas was from samples heated to a final temperature of Ti=60 °C.

Dynamic Colour Changes Depending on the Temperature Inside the Final Beef Product in a Process of Frying and Grilling

Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences

Warsaw University of Life Sciences (SGGW)

Journal of Veterinary Research

Four different beef muscles (PM, SM, LTL, TB) were examined. These muscles were fried or grilled. Each muscle was observed at various internal temperatures:...

Dynamic Colour Changes Depending on the Temperature Inside the Final Beef Product in a Process of Frying and Grilling

Published Online: Jan 17, 2013

Page range: 573 - 577

DOI: https://doi.org/10.2478/v10213-012-0101-6

Keywords
beef, thermal treatment, colour, Lab* system

This content is open access.

Dynamic Colour Changes Depending on the Temperature Inside the Final Beef Product in a Process of Frying and Grilling

Published Online: Jan 17, 2013

Page range: 573 - 577

DOI: https://doi.org/10.2478/v10213-012-0101-6

Keywordsbeef, thermal treatment, colour, L*a*b* system

This content is open access.

Keywords
beef, thermal treatment, colour, Lab* system