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Relationship of Color with Certain Chemical and Physical Properties of Porcine Muscle
Author(s) -
JANICKI M. A.,
KORTZ J.,
ROZYCZKA J.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb09688.x
Subject(s) - lightness , myoglobin , chemistry , pigment , hue , water holding capacity , water content , saturation (graph theory) , food science , wavelength , biophysics , biochemistry , materials science , biology , mathematics , organic chemistry , optics , physics , geotechnical engineering , optoelectronics , combinatorics , engineering
SUMMARY— The dominant wavelength of muscle color depended almost exclusively on pH. A high pH was associated with a high dominant wavelength. Muscle color saturation was associated with moisture content, pH, water‐holding capacity, and myoglobin content. The color exhibited the highest degree of purity in muscles that were high in myoglobin content and low in pH, water‐holding capacity, and water content. Color lightness was negatively associated with pH, water‐holding capacity, and muscle pigments.
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