Brewer M S, Zhu L G, Bidner B, Meisinger D J, McKeith F K
Department of Food Science and Human Nutrition, University of Illinois, 399 Bevier Hall, 905 S. Goodwin Avenue, Urbana, IL 61801, USA.
Meat Sci. 2001 Feb;57(2):169-76. doi: 10.1016/s0309-1740(00)00089-9.
To evaluate factors affecting pork color, the gluteus medius (GM), longissimus lumborumetthoracis (LT), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TRI) muscles from pork carcasses of varying ultimate pHs were allowed to bloom for 30 min. L*, a*, and b* values, hue angle, chroma and visual color were determined. Color was evaluated using HunterLab (illuminants A, C, D(65) and F) and Minolta (illuminants C and D(65)) Spectrocolorimeters. LT had the highest L* value (51.31; TR=39.93) and hue angle (59.36; TR=46.94), and the lowest a* (7.52; TR=12.88) value. L* value was unaffected by bloom time; hue angle stabilized after 5 min, a* and b* values after 10 min and chroma after 20 min. Using the Minolta/illuminant D65, visual color best correlated with b* and L* values (r=-0.94 and -0.89) of LT. Using the Hunter/illuminant C, visual color correlated with L* value of LT, GM, BF and SM (r >-0.90 for each). Overall, the instrumental measure that best related to visual color was L* value.
为评估影响猪肉颜色的因素，取不同最终pH值的猪胴体的臀中肌（GM）、胸腰最长肌（LT）、半膜肌（SM）、股二头肌（BF）和肱三头肌（TRI），使其放置30分钟。测定L*、a和b值、色相角、色度和视觉颜色。使用HunterLab（光源A、C、D(65)和F）和Minolta（光源C和D(65)）分光色度计评估颜色。LT具有最高的L值（51.31；TR = 39.93）和色相角（59.36；TR = 46.94），以及最低的a值（7.52；TR = 12.88）。L值不受放置时间的影响；色相角在5分钟后稳定，a和b值在10分钟后稳定，色度在20分钟后稳定。使用Minolta/光源D65时，视觉颜色与LT的b和L值相关性最好（r = -0.94和-0.89）。使用Hunter/光源C时，视觉颜色与LT、GM、BF和SM肌肉的L值相关（各r > -0.90）。总体而言，与视觉颜色最相关的仪器测量值是L*值。
