Effect of muscle pH and display conditions on surface color in Hanwoo (Korean native cattle) beef

The effects of light exposure and light intensity on surface color of Hanwoo (Korean native cattle) beef and color stability of fresh normal and DFD (dark, firm, dry) muscles during 7 days at 4+/-degreesC under three display conditions (Dark, Light1000 and Light3000) were investigated. The L*, a*, b*, C* values and R630-R580 were significantly (p<0.05) higher in normal beef than in DFD beef. The a*, b*, C* values and R630-R580 of normal beef increased during the first day of display except Light3000 group, then gradually decreased over time. The surfaces of Hanwoo beef accumulated more metmyoglobin in the light than in the dark. Also, the rate of decrease in redness during refrigerated storage was enhanced by light exposure and increase in light intensity. Discolorations were more rapid in DFD beef than normal beef. Increasing light intensity promoted not only discoloration but also lipid oxidation. Therefore storage in the dark is effective in retarding the formation of a brown color in Hanwoo beef.