Czech J. Food Sci., 2011, 29(3):212-218 | DOI: 10.17221/191/2010-CJFS

Usefulness of selected methods of colour change measurement for pork quality assessment

Tadeusz Karamucki, Józefa Gardzielewska, Artur Rybarczyk, Małgorzata Jakubowska, Wanda Natalczyk-Szymkowska
Institute of Livestock Product Evaluation, Faculty of Biotechnology and Animal Breeding, West Pomeranian University of Technology, Szczecin, Poland

A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried out on 128 samples of the muscle longissimus lumborum, taken from 128 carcasses weighing 70-105 kg (equal number of both sexes - 64), obtained from pigs slaughtered in an industrial process line. The relationships were determined between the meat quality traits (concentrations of basic chemical components in the meat, colour, sensory analysis of wateriness and firmness, WHC and pHu), and the changes in colour parameters measured in CIELAB and CIELCh scales, total colour change (ΔE*), and the changes determined by Karamucki using the modified Kortz method. It was found that the most useful method for the quality assessment was the Kortz method modified by Karamucki, used to determine the stability of the meat colour (expressed as % colour change) and based on the measurements of absorbance at wavelengths 580 nm and 630 nm, before and after the change of colour. Out of the meat colour parameters, the most useful for assessing the meat quality were the changes in redness (a*) - CIELAB scale, and hue angle hº - CIELCh scale. The changes in colour determined by the aforementioned methods were a better indicator of the pork quality than the total colour change (ΔE*).

Keywords: colour of pork; sensory analysis; WHC; pork quality

Published: June 30, 2011  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Karamucki T, Gardzielewska J, Rybarczyk A, Jakubowska M, Natalczyk-Szymkowska W. Usefulness of selected methods of colour change measurement for pork quality assessment. Czech J. Food Sci. 2011;29(3):212-218. doi: 10.17221/191/2010-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. AOAC (2003): Official Methods of Analysis of AOAC International. 17th Ed. 2 nd Rev. Association of Analytical Communities, Gaithersburg.
    2. Bertelsen G., Skibsted L.H. (1987): Photooxidation of oxymioglobin. Wavelength dependence of quantum yields in relation to light discolouration of meat. Meat Science, 19: 243-251. Go to original source... Go to PubMed...
    3. Boler D.D., Dilger A.C., Bidner B.S., Carr S.N., Eggert J.M., Day J.W., Ellis M., McKeith F.K., Killefer J. (2010): Ultimate pH explains variation in pork quality traits. Journal of Muscle Foods, 21: 119-130. Go to original source...
    4. CIE (1976): Colourimetry: Official recommendations of the international commission on illumination. Publication CIE No. 15 (E-1.3.1). Boreau Central de la Commission Internationale De L'Eclairage, Paris.
    5. CIE (1978): Recommendation on uniform colour spaces, colour difference equations, psychometric colour terms. Supplement No. 2 to publication CIE no.15 (e-1.3.1). Commission Internationale De L'Eclairage, Paris.
    6. Felldhusen F., Reinhard H.J. (1994): Farbveränderungen der Oberfläche von Schweinemuskulatur bei verschiedenen relativen Külluftfeuchtigkeiten. Fleischwirtschaft, 74: 765-768.
    7. Grau R., Hamm R. (1953): Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel. Naturwissenschaften, 40: 29-40. Go to original source...
    8. Honikel K.O. (1998): Reference methods for the assessment of physical characteristics of meat. Meat Science, 49: 447-457. Go to original source... Go to PubMed...
    9. Karamucki T. (2008): Studies on the formation of colour of the porcine longissimus lumborum muscle and the usefulness of selected methods of its measurement for pork quality assessment. [PhD. Thesis.] Agricultural University, Szczecin, Poland. (in Polish; English abstract)
    10. Karwowska M. (2008): Effect of applying alfaalfa extract to the diet of pigs on meat colour. Żywność, 5(60): 282-288. (in Polish with English abstract)
    11. Kłossowska B.M., Olkiewicz M. (2000): Colour of model dry-cured meat product. Żywność, 1(22): 56-64. (in Polish with English abstract)
    12. Kortz J. (1966): The Effect of free sulfhydryl groups on the colour stability of raw meat (pork). [PhD. Thesis.] Technical University of Gdańsk, Gdańsk, Poland. (in Polish)
    13. Kortz J. (1970): Colour stability as an index of meat quality in pigs. Zeszyty Problemowe Postępu Nauk Rolniczych, 103: 99-104. (in Polish with English abstract)
    14. Lindahl G. (2005): Colour characteristics of fresh pork. [Ph.D. Thesis.] Swedish University of Agricultural Sciences, Uppsala.
    15. Lindahl G., Karlsson A.H., Lundström K., Andersen H.J. (2006): Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds. Meat Science, 72: 603-612. Go to original source... Go to PubMed...
    16. Lindahl G., Lundström K., Tornberg E. (2001): Contribution of pigment content, mioglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs. Meat Science, 59: 141-151. Go to original source... Go to PubMed...
    17. Livingstone D.J., Brown W.D. (1982): The chemistry of myoglobin and its reactions. Food Technology, 35: 244-252.
    18. O'Keeffe M., Hood D.E. (1982): Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability. Meat Science, 7: 209-228. Go to original source... Go to PubMed...
    19. Pohja N.S., Niinivaara F.P. (1957): Die Bestimmung der Wasserbindung des Fleisches mittels der Konstantdrück
    20. Rosenvold K., Andersen H.J. (2003): The significance of pre-slaughter stress and diet on colour and colour stability of pork. Meat Science, 63: 199-209. Go to original source... Go to PubMed...
    21. Różyczka J., Michalski Z. (1978): Relationship between fattening performance and meat quality in pigs. Roczniki Nauk Rolniczych, 98-B-4, 93-102. (in Polish with English abstract)
    22. Zhu L.G., Brewer M.S. (1998): Metmyoglobin reducing capacity of fresh normal, PSE and DFD pork during retail display. Journal of Food Science, 63: 390-393. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content