Pork color measurement as affected by bloom time and measurement location

Journal of Muscle Foods

Volumn 18, Issue 1, 2007, Pages 78-87

  Šicklep, Martin ^a   Čandek Potokar, Marjeta ^a  

^a AGRICULTURAL INSTITUTE OF SLOVENIA   (Slovenia)

Author keywords

[No Author keywords available]

Indexed keywords

SUIDAE;

EID: 33846536840     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2007.00067.x     Document Type: Article

References (17)

1. AMSA. 1991. Guidelines for Meat Color Evaluation, Am. Meat Sci Assoc., Savoy, IL. http://www.meatscience.org/Pubs/factsheets/M9110228.pdf (accessed January 10, 2006).
2. BREWER, M.S., ZHU, L.G., BIDNER, B., MEISINGER, D.J. and MC KEITH, F.K. 2001. Measuring pork color: Effects of bloom time, muscle, pH and relationship to instrumental parameters. Meat Sci. 57(2), 169-176.
3. CIE. 1976. International Commission on Illumination, colorimetry: Official recommendations of the International Commission on Illumination. Publication CIE No. 15 (E-1.3.1) Bureau Central de la CIE, Paris, France.
4. HONIKEL, K.-0.1997. Reference methods supported by OECD and their use in Mediteranean meat products. Food Chem. 59, 573-582.
5. HUFF-LONERGAN, E., BAAS, T.J., MALEK, M., DEKKERS, J.C.M., PRUSA, K. and ROTHSCHILD, M.F. 2002. Correlations among selected pork quality traits. J. Anim. Sci. 80, 617-627.
6. HUNT, M.C. and MANCINI, R.A. 2002. Guidelines for measuring pork color. 3rd Annual Pork Quality Improvement Symposium, Michigan State University, WI. http://www.meatscience.org/Pubs/pqiarchv/2002/index.html (accessed January 10, 2006).
7. ISO 5725. 1994. Accuracy (Trueness and Precision) of Measurement Methods and Results - Part 1: General Principles and Definitions, International Organization for Standardization, CH 1211, Geneve, Switzerland.
8. JOO, S.T., KAUFFMAN, R.G., KIM, B.C. and KIM, C.J. 1995. The relationship between water-holding capacity in post-rigor porcine muscle. J. Muscle Foods 6, 211-226.
9. LINDAHL, G. 2003. Colour measurements in meat. New Food 6(3), 74-76.
10. LINDAHL, G., LUNDSTRÖM, K. and TORNBERG, E. 2001. Contribution of pigment content, myoglobin forms and internal reflectance to the pork loin and ham from pure breed pigs. Meat Sci. 59, 141-151.
11. MANCINI, R.A. and HUNT, M.C. 2005. Current research in meat color. Meat Sci. 71, 100-121.
12. RENNERE, M. 1982. La couleur de la viande et sa mesure. Bull. Techn. C.R.Z.V. Theix INRA, 47, 47-54.
13. RENTFROW, G., LINVILE, M.L., STAHL, C.A., OLSON, K.C. and BERG, E.P. 2004. The effects of the antioxidant lipoic acid on beef longissimus bloom time. J. Anim. Sci. 82, 3034-3037.
14. SELLIER, P. and MONIN, G. 1994. Genetics of pig meat quality: Review. J. Muscle Foods 5, 187-219.
15. TAM, L.G., BERG, E.P., GERRARD, D.E., SHESIS, E.B., TAN, F.J., OKOS, M.R. and FORREST, J.C. 1998. Effect of halothane genotype on porcine meat quality and myoglobin autooxidation. Meat Sci. 49, 41-53.
16. VAN LAACK, R.L.J.M., SOLOMON, M.B., WARNER, R. and KAUFFMAN, R.G. 1996. A comparison of procedures for measurement of pigment concentration on pork. J. Muscle Foods 6, 211-226.
17. WULF, D.M. and WISE, J.W. 1999. Measuring muscle color on beef carcasses using the L* a* b* color space. J. Anim. Sci. 77, 2418-2427.