| Abstract: | Two reflectance ratios, R650/570 and R540/560 and c.i.e. colour values were compared as methods of measuring the colour stability of cooked cured meat to light and air. The limits of fading given by the pigments nitrosomyochrome and metmyochrome were determined for each method, and were followed by a series of stability tests to evaluate the suitability of each to follow the course of fading. In addition the relationships between R650/570 and R540/560 and the nitroso-pigment content and % conversion to the cured meat pigment were investigated. All the prospective methods followed the course of fading satisfactorily, but only one of them, R540/560, could be used for all the muscle and curing groups investigated. |
