Nauka Przyroda Technologie

2008 volume 2 issue 2 #12

Tomasz Strzyżewski, Agnieszka Bilska, Krystyna Krysztofiak

Correlation between pH value of meat and its colour

Abstract. The research was carried out to look for correlation between colour parameters of swine meat samples and measurements of their pH values. Colour parameters was checked using L*a*b* system. All experiments were conducted using longissimus dorsi muscles (29 samples). The analyses of the obtained results proved the significant correlations between pH values and L*, b* and C* parameters. No correlation was found between pH values and a* (redness) parameter, either.

Keywords: meat, quality, colour, pH, meat faults

Full text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom2/zeszyt2/art_12.pdf

Streszczenie w języku polskim:
http://www.npt.up-poznan.net/tom2/zeszyt2/streszczenie-12.html

For citation:
Strzyżewski T., Bilska A., Krysztofiak K, 2008. Zależność pomiędzy wartością pH mięsa a jego barwą. Nauka Przyr. Technol. 2, 2, #12.

Corresponding address:
Tomasz Strzyżewski
Instytut Technologii Mięsa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań, Poland
e-mail: abilska@up.poznan.pl

Accepted for print: 17.06.2008