Myoglobin Content and Color of Raw Pork Loin Roasts as Affected by Freezing at Two Rates2

Abstract

for their time and suggestions during the preparation of this manuscript. The author also expresses a special thanks to Dr. Curtis Melton for procuring the meat. Appreciation is expressed to Mrs. Barbara Bayne for helping in the laboratory work and checking data and to Dr. William Saunders for assisting with the statistical analysis. The author is indebted to Mrs. Marjorie Penfield for her ideas, efforts, and encouragement throughout the present investigation. The financial assistance provided through an Agricultural Experiment Station research assistantship in the Department of Food Science and Institution Administration made the attainment of this degree possibleo Deep appreciation is extended to the author's husband, Mr. Mark J. Nocito, and to her parents, Mr. and Mrs. John Shellabarger, for their patience, understanding and encouragement throughout her graduate study.

Effects of Added Pigments, Salt, and Phosphate on Color, Extractable Pigment, Total Pigment, and Oxidation-Reduction Potential in Turkey Breast Meat

“…Although the concentration of myoglobin (Mb) varies between species, age groups, and muscle types within an animal carcass (Rickansrud and Henrickson, 1967;Froning et al, 1968;Nocito et al, 1973), Mb is the only pigment present in large enough quantity to color fresh meat. Hemoglobin (Hb) constitutes 5 to 30% of the total muscle pigments (Fleming et al, 1960;Rickansrud and Henrickson, 1967;Huffman, 1980;Niewiarowicz et al, 1986) depending on holding time and bleeding condition or methods, but in most cases Mb alone is used as an index of fresh meat color.…”

The colour of poultry meat: understanding, measuring and maintaining product quality

“…The concentration of haem pigments is also an important factor (Nocito et al, 1973). Poultry meat, especially breast meat, has very low myoglobin content compared with the red meats such as beef, pork and goat meat.…”

Freezing Effects on Quality, Bacteriology and Retail‐Case Life of Pork

“…F/T has also been shown to affect pork quality. F/r had only marginal effects on pork color (Nilsson, 1969;Nocito et al, 1973;Jeremiah, 1980) and palatability traits (Shrewsbury et al, 1942;Berry et al, 1971, Kemp et al, 1976Jeremiah, 1980) except during extended periods of frozen storage, when increased rancidity could become an important consideration (Shrewsbury et al, 1942;Enser, 1974). A very consistent observation was the dramatic increase in drip loss associated with F/T (Penny, 1974;Jalong'O et al, 1987).…”