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Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds |
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| Authors: | Lindahl Gunilla Karlsson Anders H Lundström Kerstin Andersen Henrik J |
| Affiliation: | aDepartment of Food Science, Danish Institute of Agricultural Sciences, Research Centre Foulum, P.O. Box 50, DK-8830 Tjele, Denmark bDepartment of Food Science, Meat Science Unit, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark cDepartment of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, SE-750 07 Uppsala, Sweden |
| Abstract: | The objective was to investigate the effect of ageing time (1 day vs. 8 days postmortem) and sire breed used in the crossbreed (Duroc sired vs. Landrace sired pigs) on blooming ability and colour stability of pork M. longissimus dorsi (LD). The colour was measured during blooming (0, 10, 30, 60, 90 min and 24 h after cutting) and during subsequent display (1, 2, 3 and 6 days) at 3 °C. The contents of deoxymyoglobin (Mb), oxymyoglobin (MbO2) and metmyoglobin (MetMb) were calculated. Ageing improved the blooming of LD from both crossbreeds with increased content of MbO2 and decreased content of Mb, resulting in increased lightness, redness and yellowness. Ageing had smaller effect on colour stability with slightly lower MetMb in aged meat. Crossbreed affected both blooming and colour stability. LD from Landrace-sired pigs bloomed more than LD from Duroc-sired pigs, but more MetMb was formed during subsequent storage, although at a low level in both crossbreeds. The present data show superior colour characteristics of fresh pork aged for 8 days. |
| Keywords: | Pork Ageing Breed Blooming Colour stability Myoglobin species |
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