The influence of final conditions on meat colour in light lamb carcasses

Tristimulus values (X, Y, Z) and CIELAB colourimetric coordinates have been measured in m. Longissimus dorsi and m. Triceps braquialis caput longum mu scles in 86 light carcasses of lambs from different origins. By applying to these data different mathematical methods (ANOVA, Discriminant Analysis, P rincipal Components Analysis and Cluster Analysis) we have obtained a good classification of these animals in groups, which has been established accor ding to the different final conditions (feeding or storage). In this way, t he percentage of animals accurately classified into their group is 94.2%. W orse results were obtained (84.9%) if the animals were grouped taking their breed or/and origin as a reference. (C) 2000 Elsevier Science Ltd. All rig hts reserved.