Optimization of instrumental colour analysis in dry-cured ham

Meat Science

Volumn 63, Issue 3, 2003, Pages 287-292

  García Esteban, Marta ^a   Ansorena, Diana ^a   Gimeno, Olga ^a   Astiasarán, Iciar ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Biceps femoris; Colour; Dry cured ham; Instrumental measurements; Semimembranosus

Indexed keywords

COLOUR ANALYSIS;

COLOR MATCHING; LIGHTING; MUSCLE; PARAMETER ESTIMATION;

MEATS;

EID: 0037207554     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00084-0     Document Type: Article

References (36)

1. Alcalde, M. J., & Negueruela, A. I. (2001). The influence of final conditions on meat colour in light lamb carcasses. Meat Science, 57, 117-123.
2. Andersen, H. J., Bertelsen, G., Boegh-Sorensen, L., Shek, C. K., & Skibsted, L. H. (1988). Effect of light and packaging conditions on the colour stability of sliced ham. Meat Science, 22, 283-292.
3. Andrés, A. I., Ruiz, J., Mayoral, A. I., Tejeda, J. F., & Cava, R. (2000). Influence of rearing conditions and crossbreeding on muscle coor in Iberian pigs. Food Research International, 6, 315-321.
4. Ansorena, D., De Peña, M. P., Astiasarán, I., & Bello, J. (1997). Colour evaluation of Chorizo de Pamplona, a Spanish dry fermented sausage: comparison between the CIE L* a* b* and the Hunter Lab Systems with Illuminants D65 and C. Meat Science, 46, 313-318.
5. Arnau, J., Guerrero, L., Casademont, G., & Gou, P. (1995). Physical and chemical changes in different zones of normal and PSE drycured ham during processing. Food Chemistry, 52, 63-69.
6. Bellati, M., Reverberi, P., Baldini, P., & Perillo, A. (1996). Parma ham: correlation between myotypological parameters of Biceps femoris muscle and qualitative characteristics of fresh and seasoned product. Meat Science, 43, 275-282.
7. B.O.E. 246/1981. Orden 1981/23562. Métodos oficiales de análisis de aceites y grasas, aguas, carnes y productos cárnicos, fertilizantes, productos fitosanitarios, leche y productos lácteos, piensos y sus primeras material, productos orgánicos fertilizantes, plantas, suelos, productos derivados de la uva y similares y toma de muestras.
8. Brewer, M. S., Zhu, L. G., Bidner, B., Meisinger, D. J., & McKeith, F. K. (2001). Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters. Meat Science, 57, 176-196.
9. Campo, A., Pérez-Alvarez, J. A., Sayas, M. E., & Aranda, V. (1991). Caracterización física y fisicoquímica del jamón curado: influencia sobre el color en la etapa de maduración. In P. Fito, J. Serra, E. Hernández, & D. Vidal (Eds.), Anales de Investigation del Master en Ciencia e Ingeniería de Alimentos (Vol. 1; pp. 921-937). Valencia.
10. Cassens, R. G., Demeyer, D., Eikenlenboom, G., Honikel, K. O., Johansson, G., Nielsen, T., Renerre, M., Richardson, I., & Sakata, R. (1995). Recommendations of reference methods for assesment of meat colour. In Proceedings 41st International Congress of Meat Science and Technology (Vol. 2; pp. 410-411). San Antonio.
11. Chizzolini, R., Novelli, E., Badiani, A., Rosa, P., & Delbono, G. (1993). Objective measurements of pork quality: evaluation of various techniques. Meat Science, 34, 49-77.
12. Cruz, J., & Barreiro, D. (2001). Situatión actual de la industria cárnica en España. Eurocarne, 95, 23-31.
13. Dvorak, P., Musilova, H., & Svarcova, I. (2001). On-line measurements of colour of pork. Fleischwirtschaft International, 2, 89-91.
14. EC, 1999. Commission Regulation (EC) No 2419/1999 of 12 November 1999.
15. Elias, M., & Carrascosa, A. V. (2000). Microbiological and physico-chemical aspects of vacuum-packed Iberian ham. Fleischwirtschaft International, 2, 36-41.
16. Fernández-López, J. (1998), Estudio del color par métodos objetivos en sistemas modelo de pastas de embutidos crudo-curados. PhD thesis. Universidad Politécnica de Valencia. Valencia, Spain.
17. Ferreira, V. L. P., Fernandes, S. V., & Yotsuyanagi, K. (1994). The colour of chicken and pork meat loaf with added cured bovine blood as evaluated by the Rab, Hunter Lab, L*, a*, b* and XYZ CIE systems. Revista Española de Ciencia y Tecnología de Alimentas, 34, 311-322.
18. Franci, O., Pugliese, C., Bozzi, R., Acciaioli, A., & Parisi, G. (2001). The use of multivariate analysis for evaluating relationships among fat depots in heavy pigs of different genotypes. Meat Science, 58, 259-266.
19. Garrido, M. D., Pedauyé, J., Bañón, S., & Laencina, J. (1994). Objective assesment of pork quality. Meat Science, 37, 411-420.
20. Giese, J. (1995). Measuring physical properties of foods. Food Technology, February, 54-63.
21. Gimeno, O., Astiasarán, I., & Bello, J. (2001). Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations. Meat Science, 57, 23-29.
22. Isabel, B., López-Bote, C. J., Rey, A. I., & Arias, R. (1999). Influence of dietary α-tocopheryl acetate supplementation of pigs on axidative deterioration and weight loss in sliced dry-cured ham. Meat Science, 51, 227-232.
23. Johansson, G., Torneberg, E., & Lundstrom, K. (1991). Meat colour in loin and ham muscles of normal meat quality from Hampshire, Swedish Landrace and Yorkshire pigs. In Proceedings 37th International Congress of Meat Science and Technology (pp. 394-397). Kulmbach, Germany.
24. Kauffman, R., Joo, S. T., Schultz, C., Warner, R., & Faustman, C. (1991). Measuring water holding capacity in post-rigor muscle. In 47th Annual Reciprocal Meat Conference (pp. 70-72). AMSA.
25. Klont, R. E., & Lambooy, E. (1995). Effects of preslaughter muscle exercise on muscle metabolism and meat quality studied in anaesthetized pigs of different halothane genotypes. Journal of Animal Science, 73, 108-117.
26. Lindhal, G., Lundstrom, K., & Tornberg, E. (2001). Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs. Meat Science, 59, 141-151.
27. Little, C. (1976). Physical measurements as predictors of visual appearance. Food Technology. October, 74-82.
28. Mielnik, J., & Slinde, E. (1983). Sausage color measured by integrating sphere reflectance spectrophotometry when whole blood or blood cured by nitrite is added to sausages. Journal of Food Science, 48, 1723-1754.
29. Palombo, R., & Wijngaards, G. (1990). Characteization of changes in psychometric colour attributes of comminuted porcine lean meat during processing. Meat Science, 28, 61-76.
30. Pérez-Álvarez, J. A., Say as-Barberá, M. E., Fernández-López, J., Gago-Gago, M. A., Pagán-Moreno, M.J., & Aranda-Catalá, V. (1998). Spanish dry-cured ham aging process: colour characteristics. In A. Diestre, & J. M. Montfort (Eds.), Proceedings 44th International Congress of Meat Science and Technology (pp. 984-985). Barcelona, Spain: Estrategias Alimentarias, S.L. Eurocarae.
31. Philips, A. L., Faustman, C., Lynch, M. P., Govoni, K. E., Hoagland, T. A., & Zinn, S. A. (2001). Effect of dietary α-tocopherol supplementation on color and lipid stability in pork. Meat Science, 58, 389-393.
32. Pommier, S. A., & Houde, A. (1993). Effect of genotype for malignant hyperthermia as determined by restriction endonuclease assay on the quality characteristics of commercial pork loins. Journal of Animal Science, 71, 420-425.
33. Sánchez-Rodríguez, M. E., Pérez-Alvarez, J. A., Alonso Mateos, A., Gándara-Merino, J. M., Sayas-Barberá, M. E., Fernández-López, J., & Almendral, M. J. (2001). Parámetros de color del Jamón Ibérico de Bellota D.O. Guijuelo al final del periode de maduración. Alimentaria, April, 33-39.
34. Sayas-Barberá, M.E., Pérez-Álvarez, J. A., Fernández-López, J., & Aranda-Catalá, V. (1998). Traditional and fast salting effect on physicochemical and ultrastructural properties of Spanish dry-cured ham. In A. Diestre, & J. M. Montfort (Eds.), Proceedings 44th International Congress of Meat Science and Technology (pp 972973). Barcelona, Spain: Estrategias Alimentarias, S.L. Eurocarae.
35. Tam, L. G., Berg, E. P., Gerrard, D. E., Sheiss, E. B., Tan, F. J., Okos, M. R., & Forrest, J. C. (1998). Effect of halotane genotype on porcine meat quality and myoglobin autoxidation. Meat Science, 49, 41-53.
36. Van Laack, R. L. J. M., Kauffman, R. G., Sybesma, W., Smulders, F. J. M., Eikelenboom, G., & Pinheiro, J. C. (1994). Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle? Meat Science, 38, 193-201.