Preventive Nutrition and Food Science

  • 제9권2호
  • /
  • Pages.183-186
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  • 2004
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Colorimetric Values of Various Myoglobin Derivatives in Pork and Beef Ribeye

  • Whang, Key (Department of Food Science and Technology, Keimyung University) ;
  • Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University) ;
  • Kim, Hyuk-Il (Department of Food Science and Technology, Keimyung University)
  • 발행 : 2004.06.01
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초록

Various myoglobin derivatives were manufactured in pork and beef ribeye in the laboratory and their colorimetric values were measured with a chromameter. The average values of L＊ and a＊ of pork pigments were higher and b＊ values were lower than those of beef pigments. Oxymyoglobin (bright red) is considered to be a desirable fresh red meat pigment for consumer acceptance. The means of L＊, a＊ and b＊ values of oxymyoglobin were 36.41, 27.32 and 4.71 for pork and 30.54, 25.58 and 9.81 for beef, respectively. Nitrosyl hemochrome, the pigment of processed meat products like sausages and hams had L＊, a＊ and b＊ values of 47.93, 26.85 and 6.63 for pork and 41.82, 23.19 and 11.82 for beef. It was found that as a discoloration developed in meat and the meat color turned to brown, the L＊, b＊ values increased and the a＊ value decreased.

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