Spectra of Pigments Responsible for Pink Color in Pork Roasts Cooked to 65 or 82°C |
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Authors: | V.M. GHORPADE D.P. CORNFORTH |
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Affiliation: | The authors are affiliated with the Dept. of Nutrition and Food Sciences, Utah State Univ., Logan, UT 84322–8700. |
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Abstract: | Undenatured oxymyoglobin and deoxymyoglobin were the pigments responsible for pink color in pork roasts cooked to 65°C. Roasts cooked to 82°C had gray internal color after cooking, but panelists noted development of pink internal color after refrigerated storage. Reflectance spectra of pink slices from roasts cooked to 82°C, then stored for 12 days at 2°C, were characteristic of denatured globin hemo-chromes or related nonnitrosyl hemochromes. |
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Keywords: | pork pigments pink color myoglobin hemochromes |
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