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).