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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.