The influence of final conditions on meat colour in light lamb carcasses.

Tristimulus values (X, Y, Z) and CIELAB colourimetric coordinates have been measured in m. Longissimus dorsi and m. Triceps braquialis caput longum muscles in 86 light carcasses of lambs from different origins. By applying to these data different mathematical methods (ANOVA, Discriminant Analysis, Principal Components Analysis and Cluster Analysis) we have obtained a good classification of these animals in groups, which has been established according to the different final conditions (feeding or storage). In this way, the percentage of animals accurately classified into their group is 94.2%. Worse results were obtained (84.9%) if the animals were grouped taking their breed or/and origin as a reference.