Comparison of D65/10° and A/10° illuminant/observer systems for colour measurement of raw pork.

Background: In pork colour measurements, the value of each parameter depends on the type of illuminant used. The spectra of D65 and A illuminants show great differences, with illuminant A having greater emission in the red part of the visible spectrum. Therefore, its application in the colour measurements of the pork longissimus muscle should result in larger changes in redness (Δa*) and hue angle (Δh°) and higher correlation between Δa* and Δh° and pH48 and WHC.

Comparison of 2° and 10° standard observers used with C and D65 illuminants in measurements of colour in raw minced pork loin.

Background: Colour measurement plays a key role in assessing the quality of pork meat. However, relatively little research has been conducted on the standard observer, one of the several factors influencing colour parameters. Therefore, in this study we examine the usefulness of 2° and 10° standard observers in combination with C and D65 illuminants for pork colour measurement, based on CIELAB and CIELCh systems.

A comparison of two methods of determining colour change in the assessment of the quality of pork.

Background: The colour of pork is one of the most important measures of meat quality. For the consumer, it is a sign of freshness, crucial for the decision to buy a product. The storage of meat results in constant col- our changes.

The effects of blast chilling on pork quality.

The aim of this study was to determine the effects of blast chilling of pig carcasses on the physiochemical and sensory properties of the longissimus lumborum muscle. To this end, right half-carcasses were blast-chilled for 70min at -24°C and then for 22h and 50min at 1°C, while left half-carcasses were chilled conventionally at 1°C for 24h. At 2h and 6h post mortem, blast chilling had significantly reduced the temperature of the carcasses, as well as the rate of pH decrease and the rate of increase in EC.

The influence of myoglobin on the colour of minced pork loin.

The influence of the total and chromatic absorbance at wavelengths of 525 nm (A525 and A525p) and 700nm (A700), and the relative content of oxymyoglobin (MbO2), metmyoglobin (MetMb) and deoxymyoglobin (Mb), on the value of the colour parameters (L*, a*, b*, C* and h°) of minced pork loin, were evaluated. Lightness (L*) depended almost entirely on variation in total absorbance at a wavelength of 525 nm. Redness (a*) depended on the forms of myoglobin and A525p, while yellowness (b*) depended mainly on the proportions of the reduced form (Mb), the oxygenated form (MbO2) and the oxidised form (MetMb).