THE RELATIONSHIP BETWEEN COLOR AND WATER‐HOLDING CAPACITY IN POSTRIGOR PORCINE LONGISSIMUS MUSCLE

S. ‐T JOO; R. G. KAUFFMAN; B. ‐C KIM; C. ‐J KIM

doi:10.1111/j.1745-4573.1995.tb00568.x

THE RELATIONSHIP BETWEEN COLOR AND WATER‐HOLDING CAPACITY IN POSTRIGOR PORCINE LONGISSIMUS MUSCLE

S. ‐T JOO, R. G. KAUFFMAN, B. ‐C KIM, C. ‐J KIM

Research output: Contribution to journal › Article › peer-review

70 Citations (Scopus)

Abstract

A total 264 pork loins were selected to represent a wide range of pork quality of the longissimus thoracis et lumborum. CIE L*C*h color space showed a closer relationship to the subjective color score than L*a*b*color space. Lightness (L*) was the best measure to predict water‐holding capacity (WHC). There were highly significant (p < 0.001) correlations between the measures of color and WHC, and curvilinear relationships between either WHC and color or pHu were observed. In normal muscle color range (reddish‐pink), there was considerable variation in WHC. Within the RSE + RFN groups of muscles, less variation of WHC could be accounted for by variations in color measurements. Color and WHC were not closely related and suggest that the RSE (reddish‐pink, soft, exudative) condition should be classified as a separate quality category of pork muscle.

Original language	English
Pages (from-to)	211-226
Number of pages	16
Journal	Journal of Muscle Foods
Volume	6
Issue number	3
DOIs	https://doi.org/10.1111/j.1745-4573.1995.tb00568.x
Publication status	Published - 1995 Oct

ASJC Scopus subject areas

Food Science

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title = "THE RELATIONSHIP BETWEEN COLOR AND WATER‐HOLDING CAPACITY IN POSTRIGOR PORCINE LONGISSIMUS MUSCLE",

abstract = "A total 264 pork loins were selected to represent a wide range of pork quality of the longissimus thoracis et lumborum. CIE L*C*h color space showed a closer relationship to the subjective color score than L*a*b*color space. Lightness (L*) was the best measure to predict water‐holding capacity (WHC). There were highly significant (p < 0.001) correlations between the measures of color and WHC, and curvilinear relationships between either WHC and color or pHu were observed. In normal muscle color range (reddish‐pink), there was considerable variation in WHC. Within the RSE + RFN groups of muscles, less variation of WHC could be accounted for by variations in color measurements. Color and WHC were not closely related and suggest that the RSE (reddish‐pink, soft, exudative) condition should be classified as a separate quality category of pork muscle.",

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THE RELATIONSHIP BETWEEN COLOR AND WATER‐HOLDING CAPACITY IN POSTRIGOR PORCINE LONGISSIMUS MUSCLE

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