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On-line measurements of colour of pork.

Author(s) : DVORÁK P., MUSILOVA H., SVARCOVA I.

Type of article: Article

Summary

Research has been conducted on objective pork quality evaluation on-line in an industrial slaughterhouse. Parameter performed was colour, compared to pH and drip loss. The measurements at 45 min and 24 h post mortem were made on the M. semimembranosus in order to avoid the destruction of muscular tissue. Correlation coefficients between the quality characteristics were very low. Values obtained 45 min post mortem differ substantially from 24 h values. Colour at 24 h can not be foreseen at 45 min.

Details

  • Original title: On-line measurements of colour of pork.
  • Record ID : 2002-0870
  • Languages: English
  • Source: Fleischwirtschaft - vol. 81 - n. 7
  • Publication date: 2001/07
  • Document available for consultation in the library of the IIR headquarters only.

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