2.1.5. Colour
The initial meat surface colour of the steaks after the retail processing
was measured by using a Minolta Colour Meter (CR-300;
Konica Minolta Photo Imaging Inc., Mahwah, NJ, USA) that had
been calibrated using a standard white tile. This was done by
allowing at least 30 min of blooming under simulated retail display
light at 4 °C. CIE L* (lightness), a* (redness) and b* (yellowness)
values were measured (Illuminant D65, 1 cm diameter aperture,
10° standard observer) through overwrap-polyvinyl chloride film
at three random locations on each sample.