Use of time-lapse video surveillance to evaluate meat color
Abstract
This study has two objectives; the first objective was to assess the ability to utilize time-lapse video technology to color score the longissimus lumborum (LL) muscle. The second objective was to determine the point in retail display consumers expect a discount or stop purchasing USDA low-Choice strip steaks. 8 USDA Choice strip loins were aged for 14 and 28 d postmortem. The loins were cut into steaks and placed in retail display under time-lapse video surveillance. A 7-member trained panel evaluated the 14 d aged steaks both in-person and on video footage for visual color, surface discoloration, and overall acceptability using a hedonic scale. The GLIMMIX Procedure of SAS was used to determine the least-square means of the color score results on each day, while the CORR procedure determined the correlation between in-person and video color scores. The correlation coefficient was r²= 0.99 between in-person and video color scoring for all parameters. Three videos were selected from the steaks aged 28 d and placed into a consumer survey which was distributed via email and social media. The survey was taken by 1,080 participants and consisted of two sections, a demographics section and a video section (three videos). Respondents were asked to determine at which point they would expect a discount or stop purchasing the products in the videos. The GLIMMIX Procedure of SAS was used to determine the least square means of the main effect (video). There was a significant difference (P < 0.05) between the responses to the three videos. However, on average the respondents stated they would expect a discount between 100-107 h of retail display and stop purchasing between 132-139 h of retail display. In conclusion, video color scoring could serve as a vital tool for researchers to determine the acceptability of beef products at every hour of retail display.
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- OSU Theses [15752]