Why Meat Colour Matters
Consider your own food shopping experiences. When you buy meat, what do you look for? Size? Texture? How about colour?
Distributors and packagers observe the colour of meat closely. A bright, vibrant colour usually indicates the meat is fresh and will be safe to consume for some time. If the meat looks dull or slimy or has patches of discoloration, would you be as excited about buying it? Probably not. These signs indicate that the meat has been out for some time and may be starting to spoil.
When selling meat, coloration and visual appeal keep buyers interested in your products over other brands. The fresher it looks, the more likely they'll be to stick with yours. That's why you need to pay close attention to meat colour measurement during your packaging and manufacturing processes.
How to Measure the Colour of Meat
Maintaining consumer colour preferences takes more work than judging products by eye. Preserving consistency requires equipment designed for colour measurement, allowing you to get the most accurate depiction of your meat's colour.
While there are no guidelines for measuring meat colour, decades of research have shown the spectrophotometer delivers the most accurate, scientifically sound results. It accounts for factors like lighting and environment to determine an exact colour, exhibiting this result through L*a*b or a similar colour measurement scale.
Our Meat Colour Measurement Device
Every spectrophotometer is different, and at HunterLab, we've used our decades of experience to develop equipment that works with any solid, liquid, or powdered food. When it comes to meat colour measurement, the ColorFlex EZ does the job well.
This compact, user-friendly device makes colour measurement a breeze, delivering results instantaneously and sending data to your chosen printer or computer. Anyone on your team can cart this equipment around your facility and monitor meat colour with the press of a button, delivering results using your preferred colour scale or indices.