Colorimetric Values of Various Myoglobin Derivatives in Pork and Beef Ribeye
2004
Whang, K. (Keimyung University, Daegu, Republic of Korea) | Lee, S.P. (Keimyung University, Daegu, Republic of Korea) | Kim, H.I. (Keimyung University, Daegu, Republic of Korea), E-mail: [email protected]
Various myoglobin derivatives were manufactured in pork and beef ribeye in the laboratory and their colorimetric values were measured with a chrommeter. 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.
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