Colour modification in a cured meat model dried by Quick-Dry-Slice process® and high pressure processed as a function of NaCl, KCl, K-lactate and water contents

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

“…However, no significant differences for yellowness were observed in the present case with the substitution of backfat by sunflower oil or diacylglycerols. Additionally, several studies have reported a lightness decrease with decreasing moisture content: in dried pork M. Longissimus (Serra, Arnau, & Colleo, 2009) and in drycured minced pork (Ferrini, Comaposada, Arnau, & Gou, 2012;Holmgaard Bak et al, 2012). Nevertheless, the effect of moisture content on lightness would be negligible in the present study as shown by the fact that the X DFDM covariable was not statistically significant for the color parameters (and therefore not included in Table 2).…”

Quality considerations with high pressure processing of fresh and value added meat products

“…In contrast, the color of cured meat products is mainly created due to the presence of nitrosylmyoglobin, resulting from the reaction of nitric oxide (from sodium nitrite or sodium nitrate) with myoglobin. Studies indicate that HPP provokes drastic changes in fresh meat color, while the changes in cured meat products are acceptable and depending on the water content and a W -value (Ferrini, Comaposada, Arnau, & Gou, 2012). Carlez, Veciana-Nogues, and Cheftel (1995) evaluated the effect of HPP on minced beef and concluded that L* color values increased significantly in the pressure range 200-350 MPa, giving the meat a pink color, while a* values decreased at 400-500 MPa, resulting in a gray-brown color.…”

“…But Ferrini et al (2012) showed that the changes in lightness and redness were dependent on the water content of the meat products. HPP treatment increased L* and reduced a* and b* in raw cured hams with high water contents.…”

Application of high-pressure processing for safety and shelf-life quality of meat – a review

“…Meat colour is determined by the amount and chemical state of the hemoproteins present as well as by the structure of the meat. Studies indicate that HPP provokes drastic changes in fresh meat colour, while the changes in cured meat products are acceptable and depending on the water content and water activity (aW) value (Bajovic et al, 2012;Ferrini et al, 2012). Colour changes due to oxidation of ferrous myoglobin into ferric metmyoglobin.…”