Table 2. Effect of curing and heating pork on meat surface color

Item1) Treatments Surface color
C2) T N SEM
L* R3) 58.27Ba 55.95Bab 52.50Bb 1.13
A 64.90Aba 50.36Bb 45.14Bb 3.22
H 69.64A 73.88A 72.19A 1.08
SEM 1.93 3.65 4.19
a* R 11.76A 12.41A 13.04A 0.45
A 6.00Bab 4.30Bb 7.14Ba 0.49
H 7.28Bb 4.73Bb 11.49Aa 1.08
SEM 0.95 1.34 1.00
b* R 4.32B 5.25A 4.45A 0.29
A 0.03Ca –3.67Bb –1.70Bab 0.70
H 9.07Aa 3.37Ab 1.13Bc 1.21
SEM 1.34 1.39 0.99
W* R 45.30B 40.20B 39.14B 1.69
A 64.82Aa 61.38Aab 50.25Ab 2.73
H 42.44Bb 63.76Ba 68.81Aa 4.19
SEM 3.68 3.94 4.68
C* R 12.53A 13.52A 13.80A 0.44
A 6.11Bb 5.68Bb 7.62Ba 0.36
H 11.68Aa 5.84Bb 11.55Aa 1.06
SEM 1.07 1.32 1.01
ΔH R 8.18B 8.91A 8.41Aa 0.20
A 3.69Ca –0.62Cb 2.43Bb 0.80
H 11.71Aa 6.92BAb 5.84Ab 0.94
SEM 1.19 1.47 0.97
ΔE R 40.22Ab 42.77Aab 46.07Aa 1.15
A 32.50Bb 46.81Aa 52.14Aa 3.19
H 3.041Ba 24.31Bb 26.28Bab 1.20
SEM 1.79 3.57 4.05
L*, lightness; a*, redness; b*, yellowness; W*, whiteness; C*, chroma; ΔH, Hue angle, ΔE, total color difference.
C, additive-free in curing solution; T, include NaCl in curing solution; N, include nitrite pickle salt (NPS, NaCl: NaNO2=99:1) in curing solution.
R, raw meat; A, aging for 2 days at 5±1℃; H, heating for 40 minutes at 90℃ after aging.
Means with different superscription within the same row differ (p<0.05).
Means with different superscription within the same column differ (p<0.05).