Characterization of the different states of myoglobin in pork using color parameters and reflectance ratios

Journal of Muscle Foods

Volumn 11, Issue 3, 2000, Pages 157-167

  FernAndez LOpez J ^a   PErez Alvarez J ^a   Sayas BarberA E ^a   Aranda CatalA V ^b  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034398046     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2000.tb00422.x     Document Type: Article

References (43)

1. ALBERT, F. 1997. Aportaciones al proceso de elaboracín de embutidos crudocurados: efecto del grado de picado y varios aditivos sobre el color de la grasa. B.S. Thesis. EPSO. Universidad Politécnica de Valencia. Valencia, Spain
2. th Int. Cong. of Meat Sci. and Technol., pp. 870-871, Barcelona.
3. BMDP 1993. User Digest. BMDP. Statistical Software Inc. Los Angeles.
4. th Int. Cong. of Meat Sci. and Technol., C86 pp. 410-411, San Antonio.
5. CIE, 1986. Colorimetry. N° 15.2. Publication of Commission Internationales de l'Eclairage. Vienna.
6. COLL, N. 1997. Influencia de diversos aditivos sobre la carne. B.Sc. Thesis. Universidad Politécnica de Valencia, Valencia, Spain.
7. FAROUK, M.M., BOLES, J.A., MIKKELSEN, V.L., McBETH, E.E., DeMANSER, G.C. and SWAN, J.E. 1997. Effect of adjuncts on the color stability of bologna and fresh beef sausages. J. Muscle Foods 8, 383-394.
8. FERNÁNDEZ, J.M. 1999. Caracterización fisica y fisicoquímica de la mortadela. B.S. Thesis. EPSO. Universidad Miguel Hernández, Alicante, Spain.
9. FERNÁNDEZ-LÓPEZ, J. 1998. Estudio del color por métodos objetivos en sistemas modelo de pastas de embutidos crudo-curados. Ph.D. Thesis. Universidad de Murcia, Murcia, Spain.
10. FERNÄNDEZ-LÖPEZ, J., PÉREZ-ALVAREZ, J.A. and ARANDA-CATALÁ, V. 2000. Effect of mincing degree on color properties in pork meat. Color Research and Application. In press.
11. GARCÍA, A. 1999. Estudio del potencial antioxidante de diferentes productos naturales para la industria cárnica. B.S. Thesis. EPSO. Universidad Miguel Hernández, Alicante, Spain.
12. GIDDEY, C. 1966. The change in meat pigments in sausage marking processes. J. Sci. Food Agric. 17, 14-17.
13. th Recip. Meat Conf. Am. Meat Sci. Assoc. and Natl. Live Stock and Meat Board, pp. 41-46, Chicago.
14. HUNT, M.C., ACTON, J.C., BENEDICT, R.C., CALKINS, C.R., CORNFORTH, D.P., JEREMIAH L.E., OLSON, D.P., SALM, C.P., SAVELL, J.W. and SHIVAS, S.D. 1991. Guidelines for meat color evaluation, pp. 1-12, Am. Meat Sci. Assoc. and Natl. Live Stock and Meat Board, Chicago.
15. HUNT, M.C. and KROPF, D. 1985. Fresh and cured meat color analyses. Proc. Muscle Foods Symposium, Institute of Food Technologists Annual Meeting, paper no 151.
16. ILLESCAS, E.A., ARANDA, V., PAGÁN, M.J. and PÉREZ-ALVAREZ, J.A. 1993. Estudio del efecto de la oscuridad sobre muestras de jamón curado loncheado expuestas a diferentes intensidades de luz y temperatura. In Anales de investigación del Master en Ciencia e Ingenieria de Alimentos Vol. III (P. Fito, J. Serra, E. Hernández and D. Vidal, eds.) pp. 563-578, Valencia.
17. Instituto Nacional De Racionalización. 1981. Nomenclatura cromática española. IRANOR, Madrid.
18. ISO. 1973. Meat and meat products. Determination of total fat content. R 1443 International Organization for Standardization. Geneva, Switzerland.
19. ISO. 1975. Meat and meat products. Determination of moisture content. R 1442 International Organization for Standardization. Geneva, Switzerland.
20. ISO. 1978. Meat and meat products. Determination of nitrogen content. R 937 International Organization for Standardization. Geneva, Switzerland.
21. th Ann. Recip. Meat Conf. Am. Meat Sci. Assoc., pp. 70-72, Manhattan, Kansas.
22. KRZYWICKI, K. 1979. Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Sci. 3, 1-10.
23. KNIPE, L. 1993. Basic Science of meat processing. In Cured Meat Short Course. Iowa State University, Ames.
24. LAVELLE, C.L., HUNT, M.C. and KROPF, D.H. 1995. Expressible juice and internal cooked color of ground beef patties fron vitamin E-supplemented. In Proc. of 41th International Congress of Meat Science and Technology, C79, pp. 396-397, San Antonio.
25. PAGÁN-MORENO, M.J., GAGO-GAGO, M.A., PÉREZ-ALVAREZ, J.A., SAYAS-BARBERÁ, M.E., ROSMINI, M.R. PERLO, F. and ARANDACATALÁ, V. 1998. The evolution of colour parameters during "chorizo" processing. Fleischwirtschaft 78, 987-989.
26. th Int. Congr. Meat Sci. and Technol., pp. 624-631, Copenhagen.
27. PEARSON, A.M. 1994. Introduction to quality attributes and their measurements in meat, poultry and fish products. In Advances in Meat Research-9. Quality Attributes and Their Measurement in Meat, Poultry and Fish Products, (A.M. Pearson and P.R. Dutson, eds.) pp. 1-33, Blackie Academic & Professional, London.
28. PÉREZ-ALVAREZ, J.A., FERNÁNDEZ-LÓPEZ, J., SAYAS-BARBERÁ, M.E. and CARTAGENA-GRACIÁ, R. 1998a. Description of color parameters of the different raw material used in the meat industry. Eurocarne 63, 115-122
29. PÉREZ-ALVAREZ, J.A., FERNÁNDEZ-LÓPEZ, J., SAYAS-BARBERÁ, M.E. and CARTAGENA-GRACIÁ, R. 1998b. The use of visceras as raw materials in meat products: güeña. Alimentaria 291, 63-70.
30. PÉREZ-ALVAREZ, J.A., SÁNCHEZ-RODRÍGUEZ, M.E., FERNÁNDEZ-LÓPEZ, J., GAGO-GAGO, M.A., RUÍZ-PELUFFO, M.C., ROSMINI, M.R., PAGÁN-MORENO, M.J., LÓPEZ-SANTOVEÑA, F. and ARANDA-CATALÁ, V. 1997. Chemical and color characteristics of lomo embuchado during salting seasoning. J. Muscle Foods 8(4), 395-411.
31. PÉREZ-ALVAREZ, J.A., SAYAS-BARBERÁ, M.E., FERNÁNDEZ-LÓPEZ, J., GAGO-GAGO, M.A., PAGÁN-MORENO, M.J. and ARANDA-CATALÁ, V. 1999. Chemical and color characteristics of Spanish dry-cured Ham at the end of the aging process. J. Muscle Foods 10(2), 195-201.
32. PIETTE, J.-P.G., FORTIN, J.R., HOK, L. and DURAND, N.C. 1997. Use of digitalized images to visually assess color of cooked sausages. J. Muscle Foods 8, 357-371.
33. th Int. Congr. Meat Sci. and Technol. pp. 583-586, Clermont-Ferrand.
34. ROSMINI, M.R. 1997. Proceso de elaboración de los productos cárnicos fermentados: caracterización objetiva mediante paramétros de color. Ph.D. Thesis. Universidad Politécnica de Valencia. Valencia, Spain.
35. ROSMINI, M.R., GARCÍA-MARCOS, M.L., PAGÁN-MORENO, M.J. and GAGO-GAGO, M.A. 1998. Dry-cured sausages: color study in grinding pork lean meat systems. FAVE 12, 57-72.
36. SAYAS-BARBERÁ, E., PEREZ-ALVAREZ, J.A., FERNÁNDEZ-LÓPEZ, J. and OÑATE, M.D. 1998. Physical and physicochemical caharacterization of "Longaniza imperial de Lorca". Alimentaria 294, 27-33.
37. th Ed., Iowa State University Press, Ames.
38. SNYDER, H.E. 1965. Analysis of pigments at the surface of fresh beef with reflectance spectrophotometry. J. Food Sci. 49, 1636-1642.
39. th Ann. Recip. Meat Conf. Am. Meat Sci. Assoc. Nat., pp. 99-111, Live Stock and Meat Board.
40. TROUT, G.R. 1989. Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate and cooking temperature. J. Food Sci. 54, 536-540, 544.
41. UNE 72-031. 1983. Magnitudes colorimétricas: Norma española. Instituto español de normalización (IRANOR). Madrid, Spain.
42. ÜREN, A. and BABAYIGIT, D. 1997. Color parameters of Turkish-type fermented sausage during fermentation and ripening. Meat Sci. 45, 539-549.
43. WARREN, K.E., HUNT, M.C., KRUPF, D.H., HAGUE, M.A., WALDNER, C.L., STRODA, S.L. and KASTNER, C.L. 1996. Chemical properties of ground beef patties exhibiting normal and premature brown internal cooked color. J. Muscle Foods 7, 303-314.