Colour kinetics during cooking of pork and beef muscle

HAY T., D’ARCY B. & LANARI M. C.

Barcelona España

Congreso; 44th Int Congress Meat Sci & Technol; 1998

Hay T., D’Arcy B. & Lanari M. C. Colour kinetics during cooking of pork and beef muscle. En: Proc. 44th.Int. Congress Meat Sci. & Technol. Barcelona, España 1998. Com. Organizador ICOMST (Eds.). Art. Completo.  Barcelona, España 1998. The internal colour of cooked meat is used as an indicator of degree of doneness and wholesomeness. Internal temperature affects tenderness, juiciness and flavour as well as colour. Therefore, factors like pH, myoglobin concentration and muscle type which affect the relationship between colour and internal temperature will influence the sensory characteristics of the final product. Different muscle types (predominantly red or white bred) can unsuspectingly be over or under-cooked leading to palatability and food safety problems respectively. To ensure that meat is cooked to consumer’s expectations a means for predicting internal colour and the factors that affect it needs to be developed.