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Colour characteristics of fresh pork

Lindahl, Gunilla (2005). Colour characteristics of fresh pork. Diss. (sammanfattning/summary) Uppsala : Sveriges lantbruksuniv., Acta Universitatis agriculturae Sueciae, 1652-6880 ; 2005:43
ISBN 91-576-7042-0
[Doctoral thesis]

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Abstract

The objective of the present thesis was to obtain more fundamental understanding of the mechanisms for variations in colour and colour stability of fresh pork. The effects of breed and genotype, including Duroc, Hampshire (three RN alleles), Landrace and Yorkshire pigs, were studied. Furthermore, effects of strategic feeding with creatine, pre-slaughter treatment, slaughter procedure and carcass cooling on muscle metabolism and ultimate colour and colour stability were studied. It was concluded that the early progress in post mortem temperature and pH decline affect the colour of pork independent of whether this is triggered by variations in genotype, feed-induced changes, pre-slaughter stress or cooling rate. The level of oxymyoglobin was shown to be more important for the colour of pork during retail display, than the level of metmyoglobin. A high level of oxymyoglobin preserves high redness despite of oxidation to metmyoglobin. Ageing of pork for a week increased the ability of pork to stimulate oxygenation of deoxymyoglobin to oxymyoglobin, i.e. blooming, without compromising the colour stability during four days of subsequent retail display. Hence, ageing results in lighter, redder and more yellow pork colour. It was further concluded that genetics giving rise to variation in the colour of pork is related to differences in pigment content and in muscle metabolism. The latter influences the redox status of the muscle and the activity of oxygen-consuming and metmyoglobin-reducing enzymes and accordingly the relative proportion of the myoglobin species. The colour of pork from Landrace pigs was generally lighter, redder and more yellow than pork from Duroc pigs due to higher level of oxymyoglobin at the meat surface, i.e. more intense blooming. The colour of pork from Hampshire pigs was highly related to the RN genotype. Pork from carriers of the RN- allele was generally lighter, redder and more yellow than that from non-carriers of the RN- allele, and the rn* (V199I) allele tended to decrease redness and yellowness.

Authors/Creators:Lindahl, Gunilla
Title:Colour characteristics of fresh pork
Year of publishing :2005
Volume:2005:43
Number of Pages:73
Papers/manuscripts:
NumberReferences
ALLI. Lindahl, G., Lundström, K. and 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 II. Lindahl, G., Enfält, A.-C., von Seth, G., Josell, Å., Hedebro-Velander, I., Andersen, H. J., Braunschweig, M., Andersson, L. & Lundström, K. 2004. A second mutant allele (V199I) at the PRKAG3 (RN) locus-II. Effect on colour characteristics of pork loin. Meat Science, 66, 621-627 III. Lindahl, G., Karlsson, A.H., Lundström, K. & Andersen, H. J. 2005. Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds. Submitted for publication. IV. Lindahl, G., Henckel, P., Karlsson, A. H. & Andersen, H. J. 2005. Significance of early post mortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds. Submitted for publication. V. Lindahl, G., Young, J. F., Oksbjerg, N. & Andersen, H. J. 2005. Influence of dietary creatine monohydrate (CMH) and carcass cooling rate on colour characteristics of pork loin from different pure breeds. Submitted for publication. VI. Lindahl, G., Enfält, A. C., Andersen, H. J. & Lundström, K. 2005. Impact of RN genotype and storage time on colour characteristics of the pork muscles longissimus dorsi and semimembranosus (Manuscript).
Place of Publication:Uppsala
ISBN for printed version:91-576-7042-0
ISSN:1652-6880
Language:English
Publication Type:Doctoral thesis
Full Text Status:Public
Agris subject categories.:Q Food science > Q04 Food composition
Subjects:Not in use, please see Agris categories
Agrovoc terms:pork, colour, pigments, myoglobin, creatine, supplementary feeding, breeds (animals), genotypes, ripening, storage, carcass composition, cooling, ph
Keywords:colour characteristics, myoglobin species, blooming, pork, breed, RN genotype, pH decline, creatine, cooling, ageing
URN:NBN:urn:nbn:se:slu:epsilon-630
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-630
ID Code:827
Department:(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: Gunilla Lindahl
Deposited On:28 Apr 2005 00:00
Metadata Last Modified:02 Dec 2014 10:07

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