Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds

• Published in: Meat science Vol. 72; no. 4; pp. 603 - 612
• Main Authors: Lindahl, Gunilla, Karlsson, Anders H., Lundström, Kerstin, Andersen, Henrik J.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.04.2006; Elsevier
• Subjects: Ageing; appearance (quality); Biological and medical sciences; Blooming; Breed; breed differences; color; Colour stability; crossbreds; deoxymyoglobin (Mb); Food industries; Fundamental and applied biological sciences. Psychology; loins (meat cut); longissimus dorsi; meat aging; Meat and meat product industries; meat quality; metmyoglobin (MetMb); myoglobin; Myoglobin species; oxidative stability; oxymyoglobin (MbO2); Pork; storage time; swine breeds; Blooming; Colour stability; Breed; Myoglobin species; Ageing; Pork; Myoglobin; Stability; Warehousing; Quality; Food preservation; Meat product
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2005.09.018

The objective was to investigate the effect of ageing time (1 day vs. 8 days postmortem) and sire breed used in the crossbreed (Duroc sired vs. Landrace sired pigs) on blooming ability and colour stability of pork M. longissimus dorsi (LD). The colour was measured during blooming (0, 10, 30, 60, 90 min and 24 h after cutting) and during subsequent display (1, 2, 3 and 6 days) at 3 °C. The contents of deoxymyoglobin (Mb), oxymyoglobin (MbO 2) and metmyoglobin (MetMb) were calculated. Ageing improved the blooming of LD from both crossbreeds with increased content of MbO 2 and decreased content of Mb, resulting in increased lightness, redness and yellowness. Ageing had smaller effect on colour stability with slightly lower MetMb in aged meat. Crossbreed affected both blooming and colour stability. LD from Landrace-sired pigs bloomed more than LD from Duroc-sired pigs, but more MetMb was formed during subsequent storage, although at a low level in both crossbreeds. The present data show superior colour characteristics of fresh pork aged for 8 days.