This study investigated the effects of animal, carcass and muscle characteristics on initial color traits of steaks from 887 Charolais cattle. First, the fixed factors of year of birth, experiment and sex had strong impacts on color traits. From the covariates, increased age lead to intense color (low h*, −1.55 units) and darker and vivid meat (high a*, b* and C*: +4.56, +3.41 and +5.61, respectively). Increases in fatness score and carcass fat weight were associated with increases in a*, b* and C* (redness; +2.90 to +4.06 for a*; yellowness; +2.60 to +3.76 for b*; and vividness, +3.87 to +5.49 for C*) and a darker colored lean (L*; −1.56 to −3.23). As pH24h increased, a* (less red) and C* (less vivid) decreased (−3.06), whereas hue angle increased (+2.69) leading to poorer color. The selection of animals for high degree of muscularity or slaughter weight resulted in lighter and darker meat, respectively. The studied covariates could be used as indicators of Charolais beef color traits.

这项研究调查了动物，car体和肌肉特性对887只夏洛来牛牛的牛排初始颜色特征的影响。首先，出生年份，实验和性别的固定因素对颜色特征有很大的影响。从协变量来看，年龄的增加会导致颜色变深（h *较低，-1.55单位），肉色变深而鲜艳（a *，b *和C *较高）：分别为+ 4.56，+ 3.41和+5.61。肥胖评分和car体脂肪重量的增加与a *，b *和C *的增加有关（红色; a *的+2.90至+4.06 ;黄色; b *的+2.60至+3.76 ;鲜艳度为+3.87到+的+5.49C *）和深色的瘦肉（L *； -1.56至-3.23）。随着pH24h的增加，a *（较少的红色）和C *（较不鲜艳的）减少（-3.06），而色相角增加（+2.69），导致颜色变差。选择具有较高肌肉强度或屠宰体重的动物，分别会使肉变浅和变黑。研究的协变量可以用作夏洛来牛牛肉颜色性状的指标。