Theory and practice of meat processing

Advanced search


Full Text:


The studies of meat and fat colour and marbling in Longissimus dorsi of different cattle — beef-producing (Aberdeen-Angus,Herefordbreeds) and dual-purpose (Simmental, Black-and-white breeds) — allowed to define groups by the colour values according to Lab international colour model. Measurements were performed 24 hours post-mortem between 12th and 13th ribs. It was found that different ranges of meat colour differed primarily in L* (lightness) and a* (redness) values, while b* (yellowness) values did not significantly differ. The highest differentiation between ranges of fat colour was noted in b* values, whereas L* and a* slightly differed. Moreover, visual assessment of beef marbling by four grades (small, moderate, good, and rich) and instrumental (microstructural) analysis using a computer image analysis system were carried out. The morphometric study of marbling was conducted in accordance with the principles of system quantitative analysis. To perform quantitative measurements, object analysis parameters (area) were specified. Both automatic and manual measurements of specified parameters were used. The study of Longissimus dorsi marbling established high agreement between visual and instrumental evaluations of marbling.

About the Authors

A. B. Lisitsyn
V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

Lisitsyn Аndrey Borisovich — doctor of technical sciences, Professor, Academician of RAS, Director,

109316, Moscow, Talalikhina str., 26

I. V. Kozyrev
V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

Kozyrev Ilya Vladimirovich — Department of applied scientific and technological developments, Researcher, Chief of the scientific direction,

109316, Moscow, Talalikhina str., 26


1. Murashev S. V., Vorobyev S. A., Zhemchuzhnikov M. E. Physical and chemical causes of red meat colour // Scientific Journal of NIU ITMO. A series of «Food Production Processes and Devices» / 2010, № 1. — P. 17–20.

2. Richard C. Dougal, Clive A. Greated and Alan E. Marson Then and now: James Clerk Maxwell and colour // Elsevier Ltd Optics & Laser Technology. — School of Physics, University of Edinburgh, Edinburgh EH9 3JZ, UK, 2005. — Т. 38, № 4–6. — С. 210–218.

3. Colour in the industry / ed. R. McDonald: Trans. from English by I. V. Penova, P. P. Novoseltsev, ed. F. U. Telegin. — M.: Logos, 2002. — 596 p.

4. The weekly informational and analytical review of the Ministry of Agriculture of the Russian Federation // No. 4, 02.05.2016

5. Dusaeva E. M., Kuvanov J. N. Statistical study of the global beef market // Proceedings of the Orenburg State Agrarian University / 2013, № 3 (41). — P. 166–170.

6. Patrick Jackman, Da-Wen Sun, Cheng-Jin Du, Paul Allen. Prediction of beef eating qualities from colour, marbling and wavelet surface texture features using homogenous carcass treatment// Pattern Recognition / Volume 42. — Issue 5. — May 2009. — P. 751–763.

7. MSA Standards Manual for Beef Grading// Meat & Livestock Australia Limited — ISBN 1 74036 660 3

8. Aalhus, J.L., López-Campos, Ó., Prieto, N., Rodas-Gonzalez, A., Dugan, M.E.R, Uttaro, B., and Juárez, M. Review: Canadian beef grading — opportunities to identify carcass and meat quality traits valued by consumers// Canadian Journal of Animal Science/ 2014, № 94(4). — P. 545–556.

9. Brewer, M. S., Zhu, L. G., Bidner, B., Meisinger, D. J., & McKeith, F.K. (2001). Measuring pork color: Effects of bloom time, muscle pH and relationship to instrumental parameters. Meat Science, 57(2). — P. 169–176.

10. Garcia-Esteben, M., Ansorena, D., Gimeno, O., & Astiasaran, I.(2003). Optimization of instrumental colour analysis in dry-cured ham. Meat Science, 63(3). — P. 287–292.

11. Benjamin W.B. Holman, Yanwei Mao, Cassius E.O. Coombs, Remy J. van de Ven, David L. Hopkins. Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability // Meat Science / Volume 121, November 2016. — P. 104–106.

12. R.A. Mancini, M.C. Hunt/ Current research in meat color// Meat Science 71(1), September 2005, 100–121. DOI: 10.1016/ j.meatsci.2005.03.003.

13. R. Morales, A.P.S. Aguiar, I. Subiabre, C.E. Realini/ Beef acceptability and consumer expectations associated with production systems and marbling// Food Quality and Preference, Volume 29. — Issue 2. — September 2013. — P. 166–173.

14. K. Chen, X. Sun, Ch. Qin, X. Tang. Color grading of beef fat by using computer vision and support vector machine// Computers and Electronics in Agriculture / Volume 70. — Issue 1. — January 2010. — P. 27–32.

15. A.P. Moloney, M.T. Mooney, J.P. Kerry, C. Stanton, P. O’Kiely. Colour of fat, and colour, fatty acid composition and sensory characteristics of muscle from heifers offered alternative forages to grass silage in a finishing ration// Meat Science 95 (2013). — P. 608–615.

For citation:

Lisitsyn A.B., Kozyrev I.V. RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF. Theory and practice of meat processing. 2016;1(4):51-56. (In Russ.)

Views: 538

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)