The effect of light exposure and light intensity on surface color of Hanwoo(Korean native cattle) beef were investigated. Samples were held 7 days at 4±1℃ under the dark(Dark), 1,000 lux(Light1000) and 3,000 lux(Light3000), and then pH, TBARS (thiobarbituric acid reactive substances) and surface color characteristics of Hanwoo beef were evaluated.
There was no difference(p$gt;0.05) in CIE L*(lightness) value among display condition. Storage time also had no effect on CIE L* value. But CIE a*(redness), b*(yellowness), chroma(C*) values, oxymyoglobin and R630-R580 were significantly(p$lt;0.05) decreased during storage at 4±1℃ whether the beef was light-exposed or not. However, these values decreased more rapidly in the light-exposed sample. In particular, those values of Light3000 group decreased more rapidly compared to those of Light1000 and Dark groups. Hue-angle value, metmyoglobin and TBARS were significantly(p$lt;0.05) higher in Light3000 group.
Hanwoo beef surfaces in the light condition accumulated more metmyoglobin than in the dark condition. Also, the rate of decrease in redness during refrigerated storage was enhanced by light exposure and increase of light intensity. The increase of light intensity promoted not only discoloration but also lipid oxidation. Therefore, storage in the dark condition is effective in retarding the formation of a brown color in Hanwoo beef.
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