How to Measure Meat Color

Meat color measurement is crucial in the food industry because color directly reflects the quality, freshness and processing status of meat, and is a key indicator for consumers to judge the value of products. This article discusses in detail the significance, methods, practical applications and precautions of meat color measurement, and recommends a variety of instruments suitable for meat measurement from 3nh to ensure efficient and accurate measurement.

The meaning of meat color

The color of meat is mainly determined by the oxidation state of myoglobin, including:

• Bright red: Deoxymyoglobin in fresh beef, pork or lamb.
• Bright red: Oxymyoglobin formed after exposure to oxygen, commonly seen in fresh meat.
• Brown or gray: Metmyoglobin formation after long storage or oxidation indicates that the meat may have gone bad.

How to measure meat color?

Meat is an opaque solid sample and usually requires the use of reflected light measurement methods. The following are specific measurement steps, combined with a variety of instruments recommended by 3nh, to ensure that the measurement results are accurate and practical.

1. Sample Preparation

Select fresh or processed meat samples (such as beef, pork, chicken) and cut them into flat slices (recommended thickness is 5-10 mm). Make sure the sample surface is clean and there is no fat, blood stains or excessive moisture that will interfere with the measurement results.

2. Instrument selection and calibration

3nh offers a variety of instruments suitable for meat color measurement. The following are recommended devices and their features:

NS800 Spectrophotometer 45°/0°

Features: Portable design, lightweight and portable, convenient for on-site measurement, meeting the needs of different working environments. 45/0 optical geometry, supports a variety of color indicators and light sources, good repeatability.

Application scenarios: It can be used for detailed studies of meat color changes, such as the effects of oxidation, aging or processing on color.

NR20XE Precision Colorimeter 

Features: Equipped with a large 20mm aperture, suitable for measuring uneven surfaces with high accuracy.

Applicable scenarios: Especially suitable for large pieces of meat or meat products with irregular surfaces (such as steaks and sausages) to ensure color consistency detection.

TS7600 Spectrophotometer

Features: Portable instrument, provides spectral data, high measurement accuracy.

Applicable scenarios: Suitable for high-precision analysis of meat color, such as fat content, doneness or color change after pickling, and can be used in quality control and research laboratories.

3. Measurement and recording

Place the selected 3nh instrument measuring port close to the meat surface and press the measuring key.

The instrument captures the color of the meat surface through reflected light and generates L * a * b* values:

L * value: Lightness (0-100, with high values indicating brighter colors and low values possibly indicating spoiled meat).

a* value: red-green hue (positive values indicate a reddish tint, negative values indicate a greenish tint, and fresh meat is usually reddish).

b* value: Yellow-blue hue (positive values indicate a yellowish tint, negative values indicate a bluish tint, used to assess subtle color differences in meat).

Record the Lab* value for each measurement. It is recommended to take the average value of multiple measurements to improve accuracy.

4. Environmental Control

Perform measurements in a room without direct light to avoid interference from light sources.

Keep the measurement environment temperature stable (20-25°C is recommended) and ensure that the sample surface is dry.

Common problems and solutions in measurement

Problem 1: Surface moisture or grease

Impact: Moisture or grease can alter the reflected light, causing distorted color readings.

Solution: Gently wipe the sample surface with an oil-free paper towel and make sure it is dry before measuring.

Problem 2: Sample is not uniform

Impact: Uneven distribution of fat, fascia or blood stains may interfere with color measurement.

Solution: Select a uniform portion of meat for measurement, or take samples from multiple locations and average the results.

Problem 3 : Meat spoilage or oxidation

Impact: Long-term exposure causes color changes, affecting the judgment of freshness.

Solution: Measure fresh samples as soon as possible, or record measurement time and storage conditions to assess the extent of oxidation.

In short, meat color measurement is a key link in quality control and consumer trust in the food industry. By using professional instruments such as NR20XE, TS7600 and NS800 from 3nh, combined with L * a * b * value analysis, producers can accurately evaluate the freshness and processing quality of meat to ensure product consistency and market competitiveness. Whether it is solving practical problems in measurement or looking forward to the trend of intelligence, this technology provides strong support for meat production.