Measurement of colour stability of cooked cured meats to light and air II.—Testing the procedure | Zendy

Barton Patricia A. | Zendy

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Measurement of colour stability of cooked cured meats to light and air II.—Testing the procedure

Author(s) -

Barton Patricia A.

Publication year - 1967

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.2740180710

Subject(s) - reproducibility , reflectivity , food science , chemistry , intramuscular fat , chromatography , materials science , optics , physics

A procedure is presented for estimating the colour stability of cooked cured meats to light and air. The colour stability is recorded as the % change in the ratio of the reflectance at 540 and 560 mμ (R540/560) on 30 minutes illumination in air. The method gave satisfactory results in practice; the reproducibility between two adjacent slices of the same muscle was found to be 2.0% with a total standard deviation of 1.3%. The main disadvantage with the method was that intramuscular fat was found to interfere with the results, causing a reduced % change in R540/560 in the samples in which it occurred.

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