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The colour of cooked cured pork. III. —Distribution and relationship of pigments, pH and cysteine
Author(s) -
Hornsey H. C.
Publication year - 1959
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740100208
Subject(s) - pigment , chemistry , food science , cystine , myoglobin , cysteine , biochemistry , organic chemistry , enzyme
Variations in the pigment concentration of fresh pork, in different muscles or in the same muscle, lead to variations in the colour of the cooked cured pork. Two‐fold variations were found for different muscles, these being due almost wholly to myoglobin, and not to haemoglobin. The relationships between pH, cysteine, cystine, total pigments, nitroso pigments, and stability of colour have also been investigated, pH appearing to have opposite effects in the fresh pork and the cooked cured pork.