| Summary: | This study was conducted to determine the optimal blooming time in beef muscles based on ΔE, and to analyze the effects of muscle type and ageing time on beef color and blooming. Beef color was determined on freshly cut <i>longissimus lumborum</i> (LL, n = 8) and <i>semimembranosus</i> (SM, n = 8) muscles on days 1, 9, and 14 of ageing during 60 min blooming at 5 min intervals. It was found that ΔE<sub>0</sub>, representing the difference in color between freshly cut muscles and subsequently analyzed samples, supported the determination of the optimal blooming time, which varied across ageing times (15, 20, 25 min for the LL muscle, and 10, 15, 20 min for the SM muscle on days 1, 9, and 14 of ageing, respectively). Beef color was affected by both muscle type and ageing. The values of color parameters increased between days 1 and 9 of ageing. The results may have practical applications because beef should be presented to consumers and restaurant owners approximately 25 min after cutting, when its color has fully developed.
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