van Laack R L, Kauffman R G, Sybesma W, Smulders F J, Eikelenboom G, Pinheiro J C
Department of the Science of Food of Animal Origin, The University of Utrecht, Utrecht, The Netherlands.
Meat Sci. 1994;38(2):193-201. doi: 10.1016/0309-1740(94)90109-0.
A total of 265 pork carcasses representing a broad variation in quality was used to examine the relationship between colour (L-value) and water-holding capacity (WHC) in the longissimus thoracis et lumborum. Thirty-four samples appeared to possess 'normal' reddish pink colour (L-value 52·0-58·0) but had 'unacceptable' WHC (>5·0% drip loss). Conversely, 25 samples were pale in colour (L-value >58·0) but were 'acceptable' in WHC. When muscles were dark (L-value 52·0) the WHC was always acceptable. Some samples were subjected to further analysis. Variations in iron content, haematin content, sarcomere length and degree of soluble protein denaturation failed to explain why brightness and WHC were not more closely related. When L-value and WHC were compared to pH(45) (pH, 45 min post mortem), WHC exhibited a biphasic relationship to pH(45) whereas L-value did not. These results indicate that WHC and brightness are determined by independent pre-rigor biological phenomena, strengthening the argument that brightness is not necessarily a reliable predictor of WHC. Researchers selecting pork for specific investigations, or commercial companies using fresh pork for either further processing or for retail, should not rely on colour brightness alone to insure that other quality properties such as WHC and firmness will also be acceptable.
共使用了265个质量差异较大的猪胴体，来研究胸腰最长肌的颜色（L值）与持水能力（WHC）之间的关系。34个样本看似具有“正常”的淡红色（L值52.0 - 58.0），但持水能力“不可接受”（滴水损失>5.0%）。相反，25个样本颜色苍白（L值>58.0），但其持水能力“可接受”。当肌肉颜色较深（L值52.0）时，其持水能力总是可接受的。对一些样本进行了进一步分析。铁含量、血红素含量、肌节长度和可溶性蛋白质变性程度的变化，均无法解释为何亮度与持水能力之间的关系不更紧密。当将L值和持水能力与pH(45)（宰后45分钟时的pH值）进行比较时，持水能力与pH(45)呈现双相关系，而L值则不然。这些结果表明，持水能力和亮度是由宰前独立的生物学现象决定的，这进一步证明亮度不一定是持水能力的可靠预测指标。选择猪肉进行特定研究的研究人员，或使用新鲜猪肉进行进一步加工或零售的商业公司，不应仅依赖颜色亮度来确保诸如持水能力和硬度等其他质量特性也可接受。
