Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds

Abstract

The objective was to investigate the effect of ageing time (I day vs. 8 days postmortem) and sire breed used in the crossbreed (Duroc sired vs. Landrace sired pigs) on blooming ability and colour stability of pork M. longissimus dorsi (LD). The colour was measured during blooming (0, 10, 30, 60, 90 min and 24 h after cutting) and during subsequent display (1, 2, 3 and 6 days) at 3 degrees C. The contents of deoxymyoglobin (Mb), oxymyoglobin (MbO(2)) and metmyoglobin (MetMb) were calculated. Ageing improved the blooming of LD from both crossbreeds with increased content of MbO(2) and decreased content of Mb, resulting in increased lightness, redness and yellowness. Ageing had smaller effect oil colour stability with slightly lower MetMb in aged meat. Crossbreed affected both blooming and colour stability. LD from Landrace-sired pigs bloomed more than LD from Duroc-sired pigs, but more MetMb was formed during Subsequent storage, although at a low level in both crossbreeds. The present data show superior colour characteristics of fresh pork aged for 8 days. (c) 2005 Elsevier Ltd. All rights reserved

Published in

Meat Science
2006, Volume: 72, number: 4, pages: 603-612 Publisher: ELSEVIER SCI LTD

SLU Authors

• Lindahl, Gunilla

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Karlsson, Anders

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Lundström, Kerstin

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Animal and Dairy Science
Veterinary Science
Food Science


Publication identifier

DOI: https://doi.org/10.1016/j.meatsci.2005.09.018

Permanent link to this page (URI)

https://res.slu.se/id/publ/9435