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Maria Bocian; Hanna Jankowiak; Wojciech Kapelański (2015)
Publisher: Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Journal: Nauka Przyroda Technologie
Languages: English
Types: Article
Subjects: meat quality, S1-972, Agriculture, S, pork meat, Agriculture (General), physical features

Classified by OpenAIRE into

mesheuropmc: food and beverages, genetic structures
The study investigated a relation between objective colour measurement and standard meat quality traits together with changes of meat colour parameters (∆) during the 48 h storage time. Analysed meat derived from 30 market pigs F1 (plw × pl) originated from Kuyavian--Pomeranian voivodeship. In the samples taken from longissimus lumborum muscle at 48 h post mortem the pH48, visual colour intensity and meat heme pigment concentration, as well as meat holding capacity, drip loss and thermal drip were determined. Meat colour was measured 48 h and again 96 h post mortem with CIE L*a*b* system and colour saturation C* and hue angle h° were calculated. Significant meat colour changes were observed during meat storage time between 48 h and 96 h post mortem in respect to a*, b* and h° values (p ≤ 0.01). The highest changes were related to yellowness (∆b*) and to the hue angle (∆h°). There were stated significant relations between meat colour parameters L*, a*, b* and hue angle h° at 48 h and 96 h post mortem and the meat acidity (pH48h), visual colour intensity, meat heme pigment concentration and meat drip loss (p ≤ 0.01; p ≤ 0.05). The obtained simple correlation coefficients between meat colour parameters and meat quality traits measured 48 h post mortem suggested their significant role in determination of the meat colour parameters.
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