Abstract
A total 264 pork loins were selected to represent a wide range of pork quality of the longissimus thoracis et lumborum. CIE L*C*h color space showed a closer relationship to the subjective color score than L*a*b*color space. Lightness (L*) was the best measure to predict water‐holding capacity (WHC). There were highly significant (p < 0.001) correlations between the measures of color and WHC, and curvilinear relationships between either WHC and color or pHu were observed. In normal muscle color range (reddish‐pink), there was considerable variation in WHC. Within the RSE + RFN groups of muscles, less variation of WHC could be accounted for by variations in color measurements. Color and WHC were not closely related and suggest that the RSE (reddish‐pink, soft, exudative) condition should be classified as a separate quality category of pork muscle.
| Original language | English |
|---|---|
| Pages (from-to) | 211-226 |
| Number of pages | 16 |
| Journal | Journal of Muscle Foods |
| Volume | 6 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 1995 |
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ASJC Scopus subject areas
- Food Science
Cite this
THE RELATIONSHIP BETWEEN COLOR AND WATER‐HOLDING CAPACITY IN POSTRIGOR PORCINE LONGISSIMUS MUSCLE. / JOO, S. ‐T; KAUFFMAN, R. G.; Kim, Byoung-Chul; KIM, C. ‐J.
In: Journal of Muscle Foods, Vol. 6, No. 3, 1995, p. 211-226.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - THE RELATIONSHIP BETWEEN COLOR AND WATER‐HOLDING CAPACITY IN POSTRIGOR PORCINE LONGISSIMUS MUSCLE
AU - JOO, S. ‐T
AU - KAUFFMAN, R. G.
AU - Kim, Byoung-Chul
AU - KIM, C. ‐J
PY - 1995
Y1 - 1995
N2 - A total 264 pork loins were selected to represent a wide range of pork quality of the longissimus thoracis et lumborum. CIE L*C*h color space showed a closer relationship to the subjective color score than L*a*b*color space. Lightness (L*) was the best measure to predict water‐holding capacity (WHC). There were highly significant (p < 0.001) correlations between the measures of color and WHC, and curvilinear relationships between either WHC and color or pHu were observed. In normal muscle color range (reddish‐pink), there was considerable variation in WHC. Within the RSE + RFN groups of muscles, less variation of WHC could be accounted for by variations in color measurements. Color and WHC were not closely related and suggest that the RSE (reddish‐pink, soft, exudative) condition should be classified as a separate quality category of pork muscle.
AB - A total 264 pork loins were selected to represent a wide range of pork quality of the longissimus thoracis et lumborum. CIE L*C*h color space showed a closer relationship to the subjective color score than L*a*b*color space. Lightness (L*) was the best measure to predict water‐holding capacity (WHC). There were highly significant (p < 0.001) correlations between the measures of color and WHC, and curvilinear relationships between either WHC and color or pHu were observed. In normal muscle color range (reddish‐pink), there was considerable variation in WHC. Within the RSE + RFN groups of muscles, less variation of WHC could be accounted for by variations in color measurements. Color and WHC were not closely related and suggest that the RSE (reddish‐pink, soft, exudative) condition should be classified as a separate quality category of pork muscle.
UR - http://www.scopus.com/inward/record.url?scp=21844499981&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=21844499981&partnerID=8YFLogxK
U2 - 10.1111/j.1745-4573.1995.tb00568.x
DO - 10.1111/j.1745-4573.1995.tb00568.x
M3 - Article
VL - 6
SP - 211
EP - 226
JO - Journal of Muscle Foods
JF - Journal of Muscle Foods
SN - 1046-0756
IS - 3
ER -