Table 7.
Subjective color score means of top round steaks (n = 32) from average and oversized carcasses across a 4-d simulated retail display period
| 0 | 1 | 2 | 3 | 4 | SEM | |
|---|---|---|---|---|---|---|
| Oxygenated lean* | 4.12e | 4.30d | 4.56c | 5.32b | 5.81a | 0.14 |
| Browning† | 1.70e | 2.47d | 2.93c | 3.43b | 3.74a | 0.12 |
| Discoloration Score|| | 2.03e | 2.67d | 3.05c | 3.53b | 3.93a | 0.11 |
| Surface discoloration$ | 2.28e | 2.95d | 3.24c | 3.75b | 4.20a | 0.13 |
| Uniformity¶ | 2.58e | 2.84d | 3.20c | 3.58b | 3.87a | 0.12 |
*1 = extremely bright cherry-red, 2 = bright cherry-red, 3 = moderately bright cherry-red, 4 = slightly bright cherry-red, 5 = slightly dark cherry-red, 6 = moderately dark red, 7 = dark red, 8 = extremely dark red.
†1 = no evidence of browning, 2 = dull, 3 = grayish, 4 = brownish-gray, 5 = brown, 6 = dark brown.
||1 = none, 2 = slight, 3 = small, 4 = moderate, 5 = extreme.
$1 = no discoloration (0%), 2 = slight discoloration (1% to 20%), 3 = small discoloration (21% to 40%), 4 = modest discoloration (41% to 61%), 5 = moderate discoloration (61% to 80%), 6 = extensive discoloration (81% to 100%), reported as average of steaks from average and oversized carcasses.
¶1 = uniform, no two-toning, 2 = slight two-toning, 3 = small two-toning, 4 = moderate two toning, 5 = extreme two-toning, reported as average of steaks from average and oversized carcasses.
abcdeWithin a trait, means without common superscripts differ (P < 0.05).