The relationship between colour and pH in cold-stored quail breast muscle / Zależność między barwą a pH w mięśniach piersiowych przepiórek przechowywanych w warunkach chłodniczych

Abstract

The relaTionship beTween colour and ph in cold-sTored quail breasT muscle* * T a d e u s z K a r a m u c k i ♦ , J ó z e f a G a r d z i e l e w s k a , M a ł g o r z a t a J a k u b o w s k a , K i n g a R y b a k , J u s t y n a G a r c z e w s k a Faculty of Biotechnology and Animal Breeding, West Pomeranian University of Technology, Judyma 24, 71-466 Szczecin, Poland ♦ Corresponding author: tadeusz.karamucki@zut.edu.pl abstract The purpose of this study was to analyse the colour of the breast muscles of Japanese pharaoh quail on the first day after slaughter and again after further six days of cold storage, in relation to their muscle ph. The material for the study consisted of 40 breast muscles taken from the carcasses of six-week-old Japanese Pharaoh quail. Based on pH results, the muscles were divided into three groups: I (pH = 5.51-5.70), II (pH = 5.71-5.90) and III (pH = 5.91-6.10). After this the muscles were stored for a further 6 days at 4°C. It was found that the pH of freshly dissected quail breast muscle is a good indicator of the colour stability of muscles cold-stored at 4°C for six days. The lowest degree of colour stability was observed in the pH range 5.51-5.70. In the sensory evaluation muscles displaying this degree of colour instability were considered unacceptable or barely acceptable. In contrast, muscles in the pH ranges 5.71-5.90 and 5.91-6.10 displayed a high degree of colour stability and were considered acceptable in the sensory evaluation. The colour changes that occurred during storage of the muscles were due to changes in the values of all of the colour parameters (L*, a*, b*, C* and hº); however, the greatest changes were found in the case of redness (a*) and the hue angle (hº). The changes were caused both by alterations in the amount of pigment reached by light, and by changes in the relative amounts of the chemical forms of myoglobin.

The relationship between acidification (pH) and meat quality traits of polish white breed pigs

“…According to Bocian et al [43] the meat obtained from native breed Zlotnicka Spotted pigs compared to that of hybrid pigs (PLW x PL) was characterized by a higher pHu value (P < 0.05) and lower values for drip loss (P < 0.05) and WHC (P < 0.05). Another very important area in which acidification affects meat quality is its effect on meat colour [2,9,10,20,40,44]. As an optical phenomenon, meat colour is dependent on muscle tissue structure and histological arrangement.…”

“…As an optical phenomenon, meat colour is dependent on muscle tissue structure and histological arrangement. Notwithstanding the same heme pigment content, meat colour may depend on the depth of light beam penetration and its reflection or dispersion, which is predominantly observed in the variability of colour lightness measurements [22,44]. When colour was evaluated visually, the darkest meat was found in cases in which pH 45 and pH u values were high.…”

Pork quality with special emphasis on colour and its changes during storage

“…It depends to a large extend on the structure of the meat tissue, its acidity (pH), water holding capacity and the depth of penetration of the light beam (Lindahl et al, 2001;Karamucki et al, 2013). A darker colour L* was observed in the meat after 24 h rather than 72 h after slaughter; statistically significant changes into a lighter colour of meat were found during the storage.…”

“…The authors showed significant changes (∆) of colour in the direction of increasing its intensity (P<0.01) in the case of yellow colour b* and the hue angle h o during 48 h of the meat storage. However, Karamucki et al (2013) the highest colour changes found in the participation of red colour (∆a*) and hue angle (∆h o ) during the storage of quail muscle. In the studies of Kajak et al (2007) and Turyk et al (2013) no changes of colour parameters during the storage of meat were confirmed.…”

The Impact of a Pulsed Light Stream on the Quality and Durability of the Cold-Stored Longissimus Dorsal Muscle of Pigs

“…The lightness of color L* determines the total amount of light reflected from the surface of the slice of meat [67]. It depends to a large extent on the water holding capacity, the structure of the meat tissue, its acidity (pH), and the depth of penetration of the light beam [68,69]. A study by Koch et al [53] showed that the L* value of the PL treated loin was not affected by any of the selected parameter combinations.…”