scholarly journals Effect of animal species on muscle colour characteristics

Biologija ◽  
2015 ◽  
Vol 61 (3-4) ◽  
Author(s):  
Violeta Razmaitė ◽  
Virginija Jatkauskienė ◽  
Aušra Bajorinaitė ◽  
Rūta Šveistienė ◽  
Artūras Šiukščius
Keyword(s):  
Red Deer ◽  
Animal Species ◽  
Correlation Coefficients ◽  
Brown Hare ◽  
Biological Feature ◽  
Leg Muscles ◽  
Colour Measurements ◽  
Colour Parameters ◽  
Hue Angle ◽  
Colour Saturation

The objective of the study was to determine and compare the colour characteristics as a  distinctive biological feature of animals from different domestic and wild animal species. Colour measurements were made on the fresh cuts of <i>m. longissimus</i> of pigs, beef cattle, red deer, rabbit, brown hare, on the  <i>m. pectoralis profundus</i> of horse, on the  <i>m. pectoralis major</i> of goose and on the  hind leg muscles of red deer, rabbit, brown hare and goose within 5 min of blooming. CIE colour expressions, such as lightness (L*), redness (a*), yellowness (b*), chroma (C) and hue angle (h) were measured using a chromameter CR-410. Differences in colour parameters of different muscles within species were negligible, but species highly affected all studied parameters. Rabbit and pig showed the highest meat lightness. Brown hare and red deer showed the highest redness and colour saturation followed by beef and horse, but the highest meat yellowness was in rabbit and horse followed by pig. Negative Pearson’s correlation coefficients between the meat pH and colour parameters were found in pork and beef, however, no significant correlations were estimated between these traits in meat of red deer, horse and rabbit.

scholarly journals Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1744
Author(s):  
Mirosława Karpińska-Tymoszczyk ◽  
Marzena Danowska-Oziewicz ◽  
Anna Draszanowska
Keyword(s):  
Convection Oven ◽  
Colour Parameter ◽  
Chia Seed ◽  
Texture Parameters ◽  
Colour Parameters ◽  
Hue Angle ◽  
Colour Saturation ◽  
Pork Patties ◽  
Control Samples

Two types of patties were prepared: control and with chia seeds gel instead of beaten egg. The patties were cooked in the steam-convection oven, vacuum packed and stored at 4 °C. The pork patties with chia addition were characterized by similar water activity and pH values to the control samples. They showed lower values of the b* colour parameter as well as colour saturation (C*) and hue angle values (h°) on the cross-section and lower values of colour parameters L*, a* and b* and C* on the surface than the controls. The addition of chia seeds improved the texture parameters of the tested products. Pork patties with chia seeds were softer and showed better chewiness than the control samples. Chia slowed down oxidative changes in pork patties during storage. The use of 8.0% addition of chia seeds was only slightly noticeable in taste of the pork patties and these samples received similar overall quality scores as control samples.

scholarly journals Relationships Linking the Colour and Elemental Concentrations of Blossom Honeys with Their Antioxidant Activity: A Chemometric Approach

Agriculture ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 702
Author(s):  
Monika Kędzierska-Matysek ◽  
Anna Teter ◽  
Małgorzata Stryjecka ◽  
Piotr Skałecki ◽  
Piotr Domaradzki ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Black Locust ◽  
Antioxidant Properties ◽  
Principal Component ◽  
Botanical Origin ◽  
Antioxidant Parameters ◽  
Colour Parameters ◽  
Hue Angle ◽  
Chemometric Approach

The antioxidant activity of honey depends on the botanical origin, which also determines their physicochemical properties. In this study, a multivariate analysis was used to confirm potential relationships between the antioxidant properties and colour parameters, as well as the content of seven elements in five types of artisanal honey (rapeseed, buckwheat, linden, black locust, and multifloral). The type of honey was found to significantly influence most of its physicochemical properties, colour parameters, and the content of potassium, manganese and copper. Antioxidant parameters were shown to be significantly positively correlated with redness and concentrations of copper and manganese, but negatively correlated with the hue angle and lightness. The principal component analysis confirmed that the darkest buckwheat honey had the highest antioxidant activity in combination with its specific colour parameters and content of antioxidant minerals (manganese, copper and zinc). The level of these parameters can be potentially used for the identification of buckwheat honey.

Comparison of visual (MUNSELL) and instrumental measures (CIELAB) of coloured textile standard samples

2019 ◽  
Vol 23 (4) ◽  
pp. 340-354
Author(s):  
Asim Kumar Roy Choudhury ◽  
Biswajit Naskar
Keyword(s):  
Correlation Coefficient ◽  
Design Methodology ◽  
Correlation Coefficients ◽  
Standard Samples ◽  
Content Type ◽  
Psychophysical Data ◽  
Physical Data ◽  
Hue Angle ◽  
Munsell Scale

Purpose This paper aims to compare visual (Munsell) and instrumental (CIELAB) attributes of SCOTDIC colour standards. Design/methodology/approach SCOTDIC cotton and polyester standards of defined hue, value and chroma were subjected to spectrophotometric assessment for finding the corresponding instrumental parameters. The visual and instrumental parameters were compared. Findings The correlation between SCOTDIC value and CIELAB lightness is quite high. Correlation coefficient between SCOTDIC hue and CIELAB hue angle and the correlation between SCOTDIC chroma and CIELAB chroma were only moderate because the CIELAB chroma varied widely at higher chroma. When the standards of SCOTDIC hues having erratic hue angles at two extremes are excluded, the Correlation coefficients between SCOTDIC hue and CIELAB hue angle become high. Research limitations/implications The psychophysical data (visual) are difficult to match with physical data (instrumental). Originality/value The object of the present research is to study and compare visual (Munsell) and instrumental (CIELAB) colorimetric parameters. Munsell scale is physically exemplified by SCOTDIC fabric samples available in two sets, namely, cotton and polyester sets.

Modification of beef quality through steer age at slaughter, breed cross and growth promotants

2012 ◽  
Vol 92 (2) ◽  
pp. 175-188 ◽  
Author(s):  
I. Girard ◽  
J. L. Aalhus ◽  
J. A. Basarab ◽  
I. L. Larsen ◽  
H. L. Bruce
Keyword(s):  
Shear Force ◽  
Sarcomere Length ◽  
Gluteus Medius ◽  
Beef Quality ◽  
Water Losses ◽  
Colour Measurements ◽  
Hue Angle ◽  
Red Angus ◽  
Breed Crosses ◽  
Growth Promotants

Girard, I., Aalhus, J. L., Basarab, J. A., Larsen, I. L. and Bruce, H. L. 2012. Modification of beef quality through steer age at slaughter, breed cross and growth promotants. Can. J. Anim. Sci. 92: 175–188. A 23 factorial experiment tested the interactions of slaughter age (12–13 or 18–20 mo), growth implants use (Component E-S, TE-S), ractopamine hydrochloride (RAC) feed supplementation use and breed cross [Hereford–Aberdeen Angus (HAA) or Charolais–Red Angus (CRA)] on pH, temperature, objective colour measurements, relative myoglobin states, sarcomere lengths, shear force, and water losses of m. semitendinosus (ST) and m. gluteus medius (GM) from 112 crossbred steers. In the ST, age affected objective colour measurements by increasing chroma and decreasing lightness (L*) and hue angle (P<0.05). Metmyoglobin (MMB) content of the ST also increased with steer age (P<0.05). In the GM, yearling-fed steers had greater MMB content than calf-fed steers, while hue angle varied the opposite way (P<0.05). Other variations in meat colour and myoglobin contents were more complex in the GM than the ST as they involved three-way interactions between the different treatments. Shear force and purge loss of the ST increased with implantation (P<0.05) with no change in sarcomere length (P>0.05). Shear force standard deviation was similar for breed crosses when yearling-fed but greatest for CRA breed cross when calf-fed (P<0.05). In both muscles, purge loss was increased by RAC supplementation (P<0.05). RAC supplementation did not affect sarcomere length and shear force in both muscles (P>0.10). In the GM, shear force increased with age and with CRA genetics (P<0.05). Results indicated that producers seeking to reduce beef toughness should consider using British crossbreds, exclude the use of hormonal implants and slaughter process steers at 12 to13 mo of age.

scholarly journals Effect of Shading on Red Colour and Fruit Quality in Blush Pears “ANP-0118” and “ANP-0131”

Plants ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 206 ◽  
Author(s):  
Madeleine Peavey ◽  
Ian Goodwin ◽  
Lexie McClymont ◽  
Subhash Chandra
Keyword(s):  
Visual Assessment ◽  
Quality Parameters ◽  
Fruit Weight ◽  
Soluble Solids ◽  
A Value ◽  
Solids Concentration ◽  
Negative Effect ◽  
Colour Parameters ◽  
Hue Angle ◽  
Colour Development

Some cultivars of Pyrus communis develop mature fruit with a distinctive red blush. Investigating the patterns of pear colour development in response to sunlight has implications for orchard management of these pears. The objectives of these experiments are to study the seasonal patterns of colour development and investigate the influence of shade and sunlight exposure on the red colour and harvest quality of blush pears “ANP-0118” and “ANP-0131”. Several long, medium and short shading treatments were applied at different stages of fruit development from 28 (“ANP-0131”) and 29 (“ANP-0118”) days after full bloom (DAFB) until harvests at 119 DAFB (“ANP-0118”) and 175 DAFB (“ANP-0131”). Fruits were measured every three weeks for colour parameters (a*, hue angle, chroma) and at harvest for quality parameters (fresh weight, visual assessments of percentage blush coverage and blush intensity, flesh firmness and soluble solids concentration). In the unshaded control, red colour increased during the growing season (increase in a* value and decrease in hue angle), as well as increasing in chroma value. Periods of shading during the season negatively affected red colour in both cultivars, as evidenced by significant decreases in a* value and increases in hue angle. Shaded fruits that were subsequently re-exposed to sunlight reacted with a dynamic increase in a* value and decrease in hue angle. Fruit shaded for the length of the experiment or prior to harvest had significantly lower a* values than the control at harvest. Visual assessment at harvest of percentage blush coverage and blush intensity were significantly affected by shading in both cultivars. Shading treatments applied early in the experiment had a negative effect on the fresh fruit weight of “ANP-0118”.

Diversification of animal species in the hills and uplands

1994 ◽  
Vol 18 ◽  
pp. 67-73
Author(s):  
A. J. F. Russel
Keyword(s):  
Financial Support ◽  
Red Deer ◽  
Animal Species ◽  
Fibre Production ◽  
Economic Viability ◽  
Nutritional Factors ◽  
The United Kingdom ◽  
Cashmere Goats ◽  
Meat Animal ◽  
Levels Of Support

AbstractThe options for diversification in the hills and uplands of the United Kingdom are constrained by environmental and nutritional factors to the production of meat, animal fibre or both meat and fibre from deer, sheep, goats and camelids. To be successful, novel animal systems must also produce a commodity for which there is a strong demand and be wholly acceptable as regards both animal welfare and environmental impact. Immediate economic viability is not a prerequisite as levels of support to traditional and alternative enterprises can be changed at any time. Red deer farming and fibre production from fine-wool sheep, Angora and cashmere goats, and guanacos are all considered to be technically possible on hill or upland resources. Fine wool and cashmere have the greatest potential for diversification as they are dual-product enterprises with a balance between meat and fibre which accords with predicted market demands. The realization of the potential of these enterprises will require financial support equivalent to that given to the traditional forms of production if they are to be competitive and constitute realistic opportunities for diversification.

Differences on meat colour and composition between ‘Landrace × Large White’ and ‘Iberian’ pigs under identical nutritional and management conditions

2018 ◽  
Vol 58 (11) ◽  
pp. 2132 ◽  
Author(s):  
Patricia Palma-Granados ◽  
Ana Haro ◽  
Luis Lara ◽  
José F. Aguilera ◽  
Rosa Nieto ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Mineral Content ◽  
Biceps Femoris ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Large White ◽  
Iron And Zinc ◽  
Fat Composition ◽  
Hue Angle ◽  
Colour Saturation

In pig production, factors such as nutritional system and genotype affect quality characteristics of meat. This study was aimed to evaluate differences in nutritional composition and colour of meat between Iberian (IB) and Landrace × Large White (LLW) pigs reared under identical nutrition and management conditions. Nutrient composition, mineral content, fatty acid profile and instrumental colour of two muscles (longissimus thoracis and biceps femoris) were examined at two growing stages (50- and 115-kg weight). Significant differences were found in relation to genotype. IB muscles contained higher amounts of intramuscular fat, dry matter, monounsaturated fatty acids, iron and zinc, and were redder (higher a* value) and with less colour saturation (lower hue angle), than those from LLW pigs. Significant relationships between colour coordinates with the mineral content and the lipid profile of muscles were found: redness was mainly linked to iron, zinc and monounsaturated fatty acids levels, whereas yellowness was positively related with copper, polyunsaturated fatty acids and linoleic acid level. The results of the present study support that muscles from the IB pig genotype have special characteristics, which may enhance the overall quality of meat compared with conventional or high-lean porcine breeds, even under identical management system, due to its particular fat composition and colour attributes.

scholarly journals Endoparasites found in European brown hares (Lepus europaeus) hunted in Macedonia, Greece

2014 ◽  
Vol 51 (4) ◽  
pp. 345-351 ◽  
Author(s):  
A. Diakou ◽  
C. Sokos ◽  
E. Papadopoulos
Keyword(s):  
Animal Species ◽  
Lepus Europaeus ◽  
Mixed Infections ◽  
Brown Hare ◽  
Southern Europe ◽  
Population Declines ◽  
European Brown Hare ◽  
Linguatula Serrata ◽  
Eimeria Spp ◽  
Hare Population

AbstractThe European brown hare (Lepus europaeus) is widespread throughout Europe with population declines in some countries. Parasites can be one of the natural regulative factors of hare population. The information about the prevalence of endoparasites of European hares in Southern Europe is limited while relevant data from Greece are lacking. Gastrointestinal tracts of 84 Lepus europaeus, hunted in Macedonia, Greece, were examined for endoparasites. Sixty two (73.8 %) of the animals were parasitized by one or multiple parasitic species. Eimeria spp. was found in 54 (64.28 %) of the gastrointestinal tracts, Trichostrongylus retortaeformis in 42 (50 %), Trichuris leporis in 18 (21.42 %), Dicrocoelium dentriticum in 8 (9.52 %), Passalurus ambiguus in 4 (4.76 %) and Protostrongylus spp. in 2 (1.22 %). Moreover, Linguatula serrata larvae were found in 16 (19.04 %) animals and Dirofilaria scapiceps in one. Mixed infections were significantly more common than single infections. Although the parasites found do not represent a threat for other animal species, under certain conditions, they may play an important role in the health status of hares.

scholarly journals Egg Morphometry and Eggshell Quality in Ring-Necked Pheasants Kept in Cages / Budowa jaja i jakość skorupy u bażantów obrożnych utrzymywanych w klatkach

2013 ◽  
Vol 13 (3) ◽  
pp. 531-541 ◽  
Author(s):  
Sebastian Nowaczewski ◽  
Tomasz Szablewski ◽  
Renata Cegielska-Radziejewska ◽  
Helena Kontecka
Keyword(s):  
Shape Index ◽  
Yellow Colour ◽  
Shell Quality ◽  
Percentage Points ◽  
Egg Shape ◽  
Colour Parameters ◽  
Colour Saturation ◽  
Eggshell Colour ◽  
Egg Shell

Abstract The aim of the study was to evaluate the morphometry and shell quality of eggs laid by pheasants kept in cages, and also to analyse the dependence between egg shell colour parameters, its quality and morphometric characteristics. Four groups of 15 eggs (60 eggs), each classified according to their eggshell colours, i.e. blue, light brown, dark brown and olive, were examined. The eggs did not differ significantly between each other in their mean weight and olive-coloured eggs had a higher shape index (about 8.91 percentage points) than blue eggs. Blue and light brown coloured eggs had thinner shells than the dark brown eggs (by 33.57 and 27.97 μm, respectively). Blue eggs had the lightest shells (L* = 67.97) and the highest proportion of green colour in their shells since the a* parameter value for blue eggs was negative. A significant positive correlation was observed between the egg shape and the shell colour saturation (C*) and the proportion of yellow colour (b*) in it. In addition, a negative correlation was found between lightness in eggshell colour, its thickness and the egg shape (r = from -0.338* to -0.480**). In comparison with the data obtained from the literature concerning the quality of eggs laid by pheasants kept in aviaries and eggs laid by birds kept in cages, the eggs were described as having similar weights and morphometries along with greater shell thicknesses. Furthermore, our study confirmed that pheasant eggs with blue and light brown colour have poorer shell quality, a fact which has been shown already in earlier research. However, this fact is related to the lightness of the shell pigment rather than its colour.

scholarly journals Analysis of change of the colour parameters of paprika powder with different added oleoresin

2013 ◽  
Vol 7 (1-2) ◽  
pp. 16-21
Author(s):  
Zsuzsanna H. Horváth
Keyword(s):  
Natural Food ◽  
Degree Function ◽  
Food Colour ◽  
Important Sense ◽  
Powder Samples ◽  
Colour Parameters ◽  
Hue Angle ◽  
Cielab Colour ◽  
Colour Coordinates ◽  
Second Degree

The instrumental colour measurement isn’t used in course of the making and the qualification of the paprika powder, although the colour is the most important sense property of its. Paprika is also used as a natural food colour. The colour of paprika powder is very important too, because the consumer concludes its colouring power based on its colour. The colouring power is determined by quality and quantity of colouring agent of paprika squarely. The colour of the powder is influenced by its particle size, oil content and moisture content and first of all the colour agent content.We investigated how the colour agent content increasing influences the colour characteristics of paprika powders. The L*, a*, b* colour coordinates defined in the CIELab colour space were applied for the colour characterization. The measurements were carried out using a Minolta CR-300 tristimulus colour analyser.We loosed the colour agent from the paprika powder samples using acetone. The colour agent content of obtained samples was less than 10 ASTA units. After different quantity of oleoresin ( 0.0186 g, 0.0461 g, 0.0626 g, 0.0953 g, 0.3500 g, 0.6399 g) was added to samples of 10 g of powder. The colour characteristics and colour agent content of these samples were determined. The relation between colour agent content and colour coordinates was analysed using regression analysis and the colour differences ΔE*ab were determined between samples with different colour agent content.The results depicted that L* lightness coordinate decreased with increasing colour agent content, the points fitted on a reciprocal function with a significant correlation ( p=0.01). In the case of a* redness coordinate the points fitted on a saturation function (0.01), the redness coordinate didn’t change above 129 ASTA units. The b* yellowness coordinate increased to 97 ASTA units, then decreased, the points fitted on a second degree function with a significant correlation (p=0.01). The function has maximum at 97.17 ASTA units; the maximum value was 25.22 coordinate units. The value of hue angle (hoab) progressively decreased while the colour agent content was added. The C*ab chroma increased to 121 ASTA units, then decreased, the points fitted on a second degree function with a significant correlation (p=0.01). It depicts, that the colour of powder became more red and darker as the colour agent content increased. The colour differences ΔE*abcalculated between samples with different colour agent content were smaller above 130 ASTA units. It shows that the rate of the change of the paprika powders colour was smaller while the colour agent content increased.

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