On-line Measurements of Colour of Pork

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F01%3A00000481" target="_blank" >RIV/62157124:16270/01:00000481 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

On-line Measurements of Colour of Pork

Original language description

Research has been conducted on objective pork quality evaluation on-line in an industrial slaughterhouse. Parameter performed was colour, compared to pH and drip loss. The measurements at 45 min and 24 h post mortem were made on the M. Semimembranosus in order to avoid the destruction of muscular tissue. We investigated the difference between measurement taken perpendicular and longitudinal to the long axis of the muscle. The mean values were not significantly different. No significant difference can be considered to be between the direction of muscular fibres of the M. Semimembranosus. Correlation coefficients between the quality characteristics were very low. Values obtained 45 min post mortem differ substantially from 24 h values. Correlation coefficients between measurement 45 min and 24 h vary from 0,274 for a* to 0,198 for L*. Colour at 24h can not be foreseen at 45 min.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

BO - Biophysics

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2001

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Fleischwirtschaft International

ISSN

0179-2415

e-ISSN

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Volume of the periodical

1

Issue of the periodical within the volume

2

Country of publishing house

DE - GERMANY

Number of pages

3

Pages from-to

89-91

UT code for WoS article

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EID of the result in the Scopus database

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