Discoloration of Fresh Pork as Related to Muscle and Display Conditions |
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Authors: | L. G. ZHU M. S. BREWER |
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Affiliation: | Authors Zhu and Brewer are affiliated with the Dept. of Food Science &Human Nutrition, Univ. of Illinois, 399 Bevier Hall, 905 S. Goodwin Ave., Urbana, IL 61801. Direct inquiries to Dr. M. S. Brewer. |
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Abstract: | Pale, soft, exudative (PSE), normal, and dark, firm, dry (DFD) pork was held 7 days at 4°C under light or dark then color was evaluated instrumentally and visually. Change in reflectance (R630-R580) was used to estimate color changes due to oxymyoglobin. PSE pork was lighter (high L*) than normal and DFD pork, but did not change over time. An increase in a* and R630-R580 occurred the first day for normal and DFD, but not for PSE samples. A subsequent increase in hue angle and decrease in R630-R580 (loss of redness) occurred in PSE and normal, but not in DFD samples. Changes in hue angle and R630-R580 were more rapid in PSE than in normal samples. Light exposure accelerated all changes except L*. Visual redness inversely correlated with L* value. |
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Keywords: | pork soft exudative firm dark display conditions |
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