Nauka Przyroda Technologie

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2015 volume 9 issue 4 #57 , DOI: 10.17306/J.NPT.2015.4.57
Maria Bocian, Hanna Jankowiak, Wojciech Kapelański
Changes of meat colour during storage
Summary.

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 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 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 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.

Key words: pork meat, physical features, meat quality
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom9/zeszyt4/art_57.pdf

For citation:

MLA Bocian, Maria, et al. "Zmiany barwy mięsa w trakcie przechowywania." Nauka Przyr. Technol. 9.4 (2015): #57. http://dx.doi.org/10.17306/J.NPT.2015.4.57
APA Maria Bocian, Hanna Jankowiak, Wojciech Kapelański (2015). Zmiany barwy mięsa w trakcie przechowywania. Nauka Przyr. Technol. 9 (4), #57 http://dx.doi.org/10.17306/J.NPT.2015.4.57
ISO 690 BOCIAN, Maria, JANKOWIAK, Hanna, KAPELAńSKI, Wojciech. Zmiany barwy mięsa w trakcie przechowywania. Nauka Przyr. Technol., 2015, 9.4: #57. http://dx.doi.org/10.17306/J.NPT.2015.4.57
Corresponding address:
Maria Bocian
Katedra Hodowli Trzody Chlewnej i Koni
Uniwersytet Technologiczno-Przyrod¬niczy im. Jana i Jędrzeja Śniadeckich w Bydgoszczy
ul. Mazowiecka 28
85-084 Bydgoszcz
Poland
e-mail: bocian@utp.edu.pl
Accepted for print: 10.08.2015