Journal of Muscle Foods · 1997 · 11 citations · 2 references
AgricultureFood ScienceFood AnalysisFood PreservationMeat ScienceMeat ColorMeat PigmentsMeat QualityMeat TextureMuscle PhysiologyColor Changes During DryingConcentrationMuscle PhPh Effects On Meat ColorReflectanceSalt Concentration EffectsSaltingTemperature Effects On Meat Color
ABSTRACT The influence of pH and temperature upon color properties, during the salting stage of 11 days for the dry‐cured ham process was studied. Semimembranosus, Semitendinosus and Biceps femoris muscles were studied and each muscle was divided in three sections (outer, middle and inner). The parameters under study were: moisture, salt concentration, residual nitrite level, CIELAB and reflectance ratio (R650/R570). Neither temperature nor pH affected any parameter analyzed (P>0.05). Only Semimembranosus (and its outer zone) showed differences (P < 0.05) for moisture and salt concentration. A concentration gradient between muscles and Semimembranosus zones was found for residual nitrite level. Lightness, yellowness and chroma showed differences (P<0.01) for Semimembranosus muscle and its outer zone. Redness and reflectance ratio R650/R570 were not different (P>0.05) between muscles and zones. Only the Semimembranosus muscle was different (P<0.01) for hue. Semimembranosus and Biceps femoris zones were different (P<0.01 and P<0.05 respectively) for this parameter.
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