Evaluation of the variability of instruments used in meat color assessments

The study objectives were to determine how different instrumental settings and measurement environments affect the means variability of muscle color in pork loins Boston butts (serratus ventralis). Three studies conducted testing variables; 1 tested aperture type (closed vs. open), 2 illuminant (D65 C), 3 environment (commercial facility university; only). Within each set butts, 100 greatest lowest lightness (L*), redness (a*), yellowness (b*) measurements determined for machine/setting combination. Color data within a analyzed using MIXED procedure SAS (SAS Institute Inc., Cary, NC). Variances coefficient variation calculated MEANS procedure. Coefficients determination between machines REG L* a* more variable when an open than closed (P ≤ 0.02). Illuminant did not or either ≥ 0.16). In from machine explained 11% – 54% < 0.0001) differed, there was 17%–65% agreement extreme values. loins, 41%–49% under commercial conditions 86%–92% controlled conditions. With identical settings, 49%–73% values 84%–90% university Overall, decreased overall compared with aperture. However, it is difficult compare measuring operational differ well controlled.