THE RELATIONSHIP BETWEEN COLOR AND WATER‐HOLDING CAPACITY IN POSTRIGOR PORCINE LONGISSIMUS MUSCLE

S. ‐T JOO, R. G. KAUFFMAN, Byoung-Chul Kim, C. ‐J KIM

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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 languageEnglish
Pages (from-to)211-226
Number of pages16
JournalJournal of Muscle Foods
Volume6
Issue number3
DOIs
Publication statusPublished - 1995

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longissimus muscle
Swine
Color
Muscles
swine
color
muscles
pork
loins
meat quality
Red Meat

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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 journalArticle

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