Remember Me
Or use your Academic/Social account:


Or use your Academic/Social account:


You have just completed your registration at OpenAire.

Before you can login to the site, you will need to activate your account. An e-mail will be sent to you with the proper instructions.


Please note that this site is currently undergoing Beta testing.
Any new content you create is not guaranteed to be present to the final version of the site upon release.

Thank you for your patience,
OpenAire Dev Team.

Close This Message


Verify Password:
Verify E-mail:
*All Fields Are Required.
Please Verify You Are Human:
fbtwitterlinkedinvimeoflicker grey 14rssslideshare1
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.
  • No references.
  • No related research data.
  • No similar publications.

Share - Bookmark

Cite this article

Collected from