Spectrophotometer Beef Meat Color "Shelf Life"
Remembering back to the countless cafeteria meals that in one case flooded my tiffin diet, I can't say that I miss the nearly unidentifiable food choices that cluttered my tray on a daily basis. I am certain many people can relate to the timeless rejection of the and so-called 'mystery meat,' and this notion still holds truthful today. Speculation almost colour life and mystery meat products continues to haunt shoppers today. Color stability and the undesirable changes that affect the shelf life of meats in our local supermarkets plays an important role in consumer choice. People want to know exactly what the colour of our food ways. Is it fresh? Is it condom? Color perception can give consumers preconceived notions every bit to whether or not meat will even taste good later on it is cooked.
Image Source: Flickr user Naotake Murayama
Even a slight alter in color can indicate possible contamination in muscle foods. The utilise of spectrophotometric technology can help manufacturers clarify potential problems and aid in the measurement color.
Paradigm Source: Flickr user Naotake Murayama
Meat industry manufacturers recognize the valuable role that color stability plays in consumer selection, and rely on colour measurement tools and spectrophotometers to monitor muscle nutrient products. Understanding the changes in meat color under diverse weather and implementing methods to measure color stability has go a finely-tuned science and necessity in the meat marketing business.
The Color of Meat
If you were to walk up to the meat counter at your local supermarket, you would expect to encounter a fresh assortment of brilliant red meats. Colors of brown or grey might point to most customers spoilage or that the meat has been sitting on the shelf a bit likewise long. But where practice nosotros get the notion that color relates to these traits? Information technology all has to do with myoglobin, the protein that produces this bright cerise colour we come up to look with meats like beef or lamb. Myoglobin does not occur from blood circulating through the meat, only information technology is actually present in the muscle itself, fixated within the tissues. Spectrophotometers can measure out myoglobin using precise color variations to help determine the color life in musculus food products.
The USDA (Usa Department of Agriculture) receives numerous calls on a daily ground from consumers concerned nearly the color of meat products. Since we know that color life matters to the consumer, state-of-the-art technology is necessary to consistently monitor changes that occur in musculus foods later slaughter. In fact, "almost 15% of retail beef is discounted in price due to surface discoloration, which corresponds to annual revenue losses of $1 billion." Economic stability in muscle foods and sales is dependent on the ability to extend the color life of products utilizing the knowledge of myoglobin chemistry and colour measurement technology.
Applications of colour measurement in musculus foods
According to the American Meat Science Association's (AMSA) Meat Colour Measurement Guidelines, "Color evaluation is an essential part of meat research, product development, and troubleshooting of processing bug. When done properly, both visual and instrumental appraisals of color are powerful and useful research tools." Although these guidelines state that not anybody needs to exist an good in myoglobin chemistry, color evaluation should exist performed carefully using the proper instrumentation for regulating color. Specific guidelines have been developed that deal with light absorption and reflectance. These measurements in color stability are often complicated and require avant-garde spectrophotometric instrumentation and expert back up to properly quantify and analyze information, and are essential to product quality.
Paradigm Source: Flickr user Bob Peters
Spectrophotometers are widely used for measuring color in the meat manufacture, helping manufacturers control shelf life and monitor for issues or potential contamination. Due to the unstable nature of muscle foods, changes can occur from prolonged exposure to air, outside contamination, and changes in temperature. Constant monitoring is needed to ensure product stability and safety, and is highly dependent on color command. Monitoring fat content likewise relies on spectrophotometric technology and aids in quality control for a health conscious society. When these aspects are considered and addressed with the appropriate technology, meat production firms are taking care to protect their bottom line.
The right option in color measurement
Due to the complex nature of myoglobin chemical science and color stability, it'south important to use the correct tools for color measurement. Choices in spectrophotometers can vary, but in order to meet demands in monitoring and generating accurate information for meat color consistency, muscle nutrient industries must select reliable engineering science. HunterLab'southward line of color measurement tools and spectrophotometers are designed specifically to run across industry needs. We work closely with leaders in meat science research and are continually developing products to help industries remain competitive. Contact HunterLab today to learn more.
Mr. Philips has spent the concluding thirty years in product evolution and direction, technical sales, marketing, and business development in several industries. Today, he is the global market development manager for HunterLab, focused on understanding customer needs, providing appropriate solutions and education, and helping to solve client color challenges across these industries and cultures.
Source: https://blog.hunterlab.com/blog/color-food-industry/color-stability-role-spectrophotometry-in-shelf-life-meat/
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