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A R T I C LE I N FO A B S T R A C T
Keywords: We compared the capacity for the Nix Colour Sensor Pro™ (NIX) and HunterLab MiniScan™ (HUNTER) to detect
Colour colour variation using aged (0, 3 and 5 weeks) and then displayed (0, 1, 2 and 3 d) beef M. longissimus lumborum
Instrument comparison samples (n = 8). NIX L* and hue values were found to be respectively higher and lower than for the HUNTER. No
Hunter Lab significant interactions between instrument and display or ageing periods were identified for a* – unlike for b*
Nix Colour Sensor
and chroma where NIX measures were observed to be lower than those from the HUNTER. Both instruments
Beef
identified ageing and display period effects on colorimetric traits. Based on these results, the NIX cannot be
considered comparable to the HUNTER when measuring beef colour – albeit captured similar colorimetric trends
over display and ageing periods which suggest its independent usefulness to beef colour assessment.
⁎
Corresponding author.
E-mail address: david.hopkins@dpi.nsw.gov.au (D.L. Hopkins).
https://doi.org/10.1016/j.meatsci.2018.09.009
Received 17 May 2018; Received in revised form 12 September 2018; Accepted 12 September 2018
Available online 14 September 2018
0309-1740/ Crown Copyright © 2018 Published by Elsevier Ltd. All rights reserved.
B.W.B. Holman, D.L. Hopkins Meat Science 147 (2019) 162–165
each LL were represented within each ageing period. Ageing was ap- Table 1
plied at the Centre for Red Meat and Sheep Development (Cowra, New Predicted means ( ± standard error; s.e.) for L* and hue according to instru-
South Wales, AUS) with samples held at 2.0 ± 0.7 °C (mean ± ment, ageing and display periods.1
standard deviation). From each sample, a slice (thickness: 3.0–4.0 cm) Instrument
was then removed and placed on individual black Styrofoam trays
(dimensions: 13.5 cm × 13.5 cm) so that the muscle fibres on its ex- Trait HUNTER NIX s.e.
L* 39.6a 40.4b 0.45
posure surface had a perpendicular orientation. These were over-
Hue 0.66a 0.60b 0.005
wrapped with PVC food film (thickness: 15.0 μm) and allowed to bloom
Ageing period (weeks)
for 30–40 min and at 2–3 °C before being measured (0 d) in situ and
0 3 5 s.e.
using each of the two different instrument types. Repeat measures were L* 36.0a 42.5b 41.5b 0.53
taken at daily display intervals (total: 4, 0–3 days) between which Hue 0.61a 0.62b 0.66c 0.008
samples were held under continuous fluorescent lighting (NEC Tubes Display period (d)
58 W delivering approximately 1000 lx to the sample surface, verified 0 1 2 3 s.e.
using a handheld lux meter) and at 3–4 °C. L* 39.1a 40.4b 40.2b 40.3b 0.47
Hue 0.61a 0.62b 0.65b 0.65b 0.005
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B.W.B. Holman, D.L. Hopkins Meat Science 147 (2019) 162–165
Table 2
Predicted means ( ± standard error; s.e.) for a*, b* and chroma according to the interaction of instrument, ageing period and display period.1
Instrument Display period (d) Ageing period (weeks)
a* b* Chroma
HUNTER 0 22.7avw 15.8bvw 13.6cvw 0.66 16.9avw 11.5bvw 10.5c 0.41 28.3av 19.5bvwyz 17.2cvwxy 0.76
1 23.9av 16.9bvw 14.7cv 17.7av 12.3bv 11.3cv 29.7av 20.9bvxy 18.5cv
2 22.0avw 15.0bwx 12.8cwxz 17.2avw 11.8bvw 10.7bvw 27.9aw 19.1bwyz 16.7cwxy
3 21.0awx 14.1byz 11.8cxy 16.4aw 11.0bwxz 10.0bwx 26.7awx 17.9bwz 15.5cwyz
NIX 0 22.6avw 18.4by 14.7cv 0.66 14.2ax 11.8bvw 10.2cwx 0.41 26.7awx 21.8bx 17.9cxv 0.76
1 21.1avwx 16.9bvw 13.2cvw 13.7axy 11.2bwx 9.7cx 25.1axy 20.3bvy 16.4cxyz
2 20.2azy 16.0bvx 12.3czw 13.2ayz 10.8bxy 9.2cyz 24.2ayz 19.3bwyz 15.4cyz
3 19.5az 15.3bxz 11.7cz 12.7az 10.2byz 8.7cz 23.3az 18.5bz 14.6cz
1
Colorimetric means within rows with differing superscripts (a, b, c) are significantly (P < 0.05) different. Colorimetric means within columns with differing
superscripts (v, w, x, y, z) are significantly (P < 0.05) different.
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B.W.B. Holman, D.L. Hopkins Meat Science 147 (2019) 162–165
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