Effect of season on color of Hanwoo (Korean native cattle) beef

A total of 1278 head of Hanwoo (Korean native cattle) slaughtered over four seasons were used to evaluate the effect of season on color characteristics of beef longissimus dorsi (LD) muscle. CIE L∗, a∗, b∗, C∗ values and hue angle were significantly lower (P<0.05) in cattle slaughtered in the winter season. Meat color was darker in the winter than in the spring and autumn seasons. The L∗ values among three average daily temperature (Ta) categories were different (P<0.05) in order of: [5 °C⩽Ta<25 °C] > [Ta⩾25 °C] > [Ta<5 °C], indicating that the meat color of cattle slaughtered at Ta<5 °C was darker. The a∗, b∗, C∗ values and hue angle were significantly lower (P<0.05) in cattle slaughtered at Ta<5 °C. Season at slaughter is of great importance for meat color. Namely, meat color of Hanwoo beef was influenced by environmental temperature. Overall, cattle slaughtered in the winter season of Ta<5 °C produced beef with more undesirable meat color properties.