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Jugement de la couleur des carcasses en abattoir. Eléments d’objectivation de la notation experte de la couleur des viandes de gros bovins Charolais

Abstract : Evaluation of carcass color at the slaughterhouse Expert notation is the reference method for the evaluation of bovine meat color, notably for quality. A total of 140 Charolais carcasses were scored at the slaughterhouse on a color scale going from 1 (too light) to 5 (too dark). These expert scores were compared to three types of instrumental data (L*a*b / RVB referential; image shooting with image processing / chromameter). Amongst the instrumental measurements, the values obtained after image processing of the whole muscle seems to be better associated with the scores obtained for color by experts than the scores obtained with the chromameter for which the zone of the muscle analyzed is more limited. Light / dark carcasses, which are excluded from the AOC Beef of Charolles appellation, can be distinguished by extreme instrumental variations. It is more difficult to differentiate the intermediary carcasses (light, bright red and/or dark) on the basis of their RVB or L*a*b values since the distribution of points is superimposed. Nevertheless, it would be interesting to evaluate the possibility of adding a third layer to the different expert scores in order to homogenize the colors within each layer and thus be able to associate them more easily to the instrumental values of color. To do this, complementary analyses should be performed on a larger number of carcasses representing a large panel of colors.
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https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02450477
Contributor : Admin Agrosupdijon <>
Submitted on : Thursday, January 23, 2020 - 7:50:53 AM
Last modification on : Wednesday, May 27, 2020 - 10:17:08 PM

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  • HAL Id : hal-02450477, version 1
  • PRODINRA : 360842

Citation

Marie Pierre Ellies-Oury, Pascal Pierret, Monique Jouanno, Frédéric Cointault. Jugement de la couleur des carcasses en abattoir. Eléments d’objectivation de la notation experte de la couleur des viandes de gros bovins Charolais. Viandes et Produits Carnés, 2016, 32 (1-2), pp.7. ⟨hal-02450477⟩

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