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.
|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|
Katedra Hodowli Trzody Chlewnej i Koni
Uniwersytet Technologiczno-Przyrod¬niczy im. Jana i Jędrzeja Śniadeckich w Bydgoszczy
ul. Mazowiecka 28