Characterization of colorimetric parameters in cattle meat.

Color is one of the most important sensory parameters of meat, because for the consumers is the first indicator of its freshness. Color allows detection of anomalies or the presence of defects in the meat. It was found that the equipment and methodology for measuring color is available from the economic point of view and allow the improvement of food products. The purpose of this paper is to evaluate the color of muscle tissue from cattle slaughtered in our country by using colorimetric scale CIE L*a*b* . Color values were measured using the Minolta spectrophotometer CM 2600 d, and the samples under study are represented by three types of muscle tissues from five randomly selected cattle from the slaughter technological flow ( Longissimus dorsi thoracis , Longissimus dorsi lumborum , Psoas Minor and Major ) The results obtained from measurements performed on the three muscle areas showed that physical activity performed by live animal have influence over anatomical region of origin of the muscle, and therefore on its color. Thus M.Psoas has the lowest averages of the three features - L* (30,39±0,86), a* (10,73±0,51) E™i b* (11,29±0,91). These results are relevant for determining the quality and safety of meat, bringing support to consumer in choosing a particular type of meat. Also helps to improve pre slaughtering and post slaughtering practices, operations that interact on the biochemical processes taking place in the animal body, and provides sensory physical and chemical characteristics, superior qualitative.